Triple Mushroom Risotto With Toasted Baguette Food

TRIPLE MUSHROOM RISOTTO WITH TOASTED BAGUETTE

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes Bring 4 cups water and 1/4 tsp. salt to a boil in a medium pot Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: parsley, shiitake mushrooms Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make Broth and Prepare Ingredients Stem shiitake mushrooms and cut caps into 1/4" strips. Reserve stems.Cut cremini mushrooms into 1/4" slices.Peel and mince shallot.Mince parsley, stems and leaves.Halve baguette lengthwise and halve again at an angle, creating four wedges.Once water is boiling, remove from burner and stir in dried porcini mushrooms and shiitake stems. Set aside 5 minutes, then strain through a wire-mesh strainer into a heat-safe bowl. Discard porcinis and shiitake stems. Reserve pot.While mushrooms soak, roast remaining mushrooms. 2 Roast the Mushrooms Place cremini mushrooms and shiitake caps on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into mushrooms.Spread into a single layer (some overlap is ok) and roast in hot oven until mushrooms are tender, 10-12 minutes.While mushrooms roast, start risotto. 3 Start the Risotto Return pot used to boil water to medium-high heat and add 2 tsp. olive oil. Add shallot and parsley (reserve a pinch for garnish) to hot pot. Stir constantly until fragrant, 1-2 minutes.Add rice and stir constantly until rice is toasted and opaque, 1-2 minutes.Add 1 cup hot mushroom broth. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed. 4 Finish the Risotto Add 1/2 cup hot mushroom broth and stir constantly until broth is nearly all absorbed.Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.Remove from burner and stir in half the roasted mushrooms (reserve remaining for garnish), butter, Parmesan, and a pinch of salt and pepper.Cover and set aside. 5 Toast the Baguette Drizzle baguette slices with 1/2 tsp. olive oil and season with a pinch of salt and pepper. Place directly on oven rack and bake until lightly browned and toasted, 5-7 minutes.Plate dish as pictured on front of card, topping risotto with remaining mushrooms and garnishing with reserved parsley. Bon appetit!

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

RISOTTO WITH THREE MUSHROOMS

Steps:

• Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stems, and discard. Cut mushrooms into 1/2-inch pieces.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chanterelles, season with salt and pepper, and saute, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl. In the same skillet, melt 2 tablespoons more butter; add the remaining mushrooms, season, and cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl with chanterelles.
• Heat chicken stock in a saucepan over medium heat, then reduce to a low simmer. Meanwhile, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring, until translucent, about 3 minutes. Add the rice, and cook, stirring, until it begins to make a clicking sound like glass beads, 3 to 4 minutes. Add the wine, and cook, stirring, until absorbed by the rice. Ladle 3/4 cup hot stock into pan. Using a wooden spoon, stir the rice mixture constantly, at moderate speed. When it is just thick enough to leave a clear wake behind the spoon, add 3/4 cup more stock. Continue adding stock, 3/4 cup at a time, and stirring constantly until the rice is al dente but not crunchy. (The rice should be mostly translucent but still opaque in the center.) Remove from heat. Stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan. Season with salt and pepper.
• Divide the risotto among four shallow bowls, mounding it in the center. Grate or shave additional Parmesan over the risotto, and sprinkle with chervil. Serve.