Shiitake And Ricotta Patties Food

SHIITAKE AND RICOTTA PATTIES

Shiitake and Ricotta Patties image

Categories Food Processor Mushroom Tomato Appetizer Sauté Quick & Easy Parmesan Ricotta Basil Gourmet

Yield Makes 8 patties, serving 2 as a light main course

Number Of Ingredients 10

Ingredients

1/2 pound fresh shiitake mushrooms
1/4 cup olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 cups coarsely chopped vine-ripened tomatoes (about 3/4 pound) freshly ground black pepper to taste
1/3 cup whole-milk ricotta
1/2 cup freshly grated Parmesan (1 1/2 ounces)
2/3 cup fresh basil leaves, washed well, spun dry, and chopped
1 large egg, beaten lightly
2 tablespoons vegetable oil

Steps:

In a food processor pulse mushrooms until ground coarse. In a heavy skillet heat 2 tablespoons olive oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring, until liquid they give off is evaporated, about 4 minutes. Cool mushrooms.
In a heavy saucepan cook onion and garlic in remaining 2 tablespoons olive oil over moderately low heat, stirring, until onion is softened. Add tomatoes, pepper, and salt to taste and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
While sauce is cooking, in a bowl stir together mushrooms, ricotta, Parmesan, basil, egg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands shape mixture into eight 2-inch patties, shaking off excess flour.
In a medium non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté patties in batches until deep golden, about 2 minutes on each side, transferring them to paper towels to drain.
Serve patties with tomato sauce.

CHUCK'S RICOTTA CHEESE RISOTTO

Chuck's Ricotta Cheese Risotto image

Provided by Chuck Hughes

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 cups chicken stock
1 tablespoon olive oil
2 shallots, finely chopped
1 leek, finely chopped
2 cups Arborio rice
1/4 cup butter
1/2 cup grated Parmigiano-Reggiano cheese
4 cups spinach
2 cups green peas
Sea salt and freshly ground pepper
1 tablespoon canola oil
2 cups shiitake mushrooms
3 cups rock shrimp or any other shrimp you prefer
2 tablespoons butter
Sea salt and freshly ground pepper to taste
1/4 cup fresh parsley leaves, finely chopped
1 handful chive, finely chopped
1 cup ricotta cheese

Steps:

For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat.
In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm.
For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside.
Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese.

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