SHIITAKE AND RICOTTA PATTIES
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
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
Provided by Chuck Hughes
Time 35m
Yield 4 servings
Number Of Ingredients 18
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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