Veg Boxes
choose your fav
Creamy Garlic Mushroom Risotto
Mushroom Mix
1 ½ Tbsp (30ml) - Olive Oil
450g (1lb) - Swiss Brown Mushrooms, Thinly Sliced
10g (0.5oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.3oz) - Thyme, Roughly Chopped
4 - Sage Leaves, Roughly Chopped
1 - Small Lemon, Juiced (Zest Can Be Used)
Seasoning To Taste
Risotto
6 Cups (1 ½ Litres) - Vegetable or Chicken Stock (I use chicken)
15g (0.5oz) - Dried Porcini Mushrooms
1 ½ Tbsp (30ml) - Olive Oil
1 - Brown (Yellow) Onion, Grated
1 - Celery Rib, Grated
4 - Garlic Cloves, Minced
400g (14.1oz) - Arborio Rice, Washed
⅓ Cup (80ml) - White Wine (Sub with veg or chicken stock)
2 Tbsp (28g) - Unsalted Butter
Parmesan Cheese To Taste, Freshly Grated
Seasoning To Taste
Garnish
Flat Leaf Parsley
Parmesan Cheese
Cracked Black Pepper
Extra Virgin Olive Oil (EVOO)
Add the vegetable or chicken stock to a saucepan, place over high heat, and bring to a boil. Reduce heat to low.
Remove ½ cup (125ml) and put it into a heatproof bowl. Add in the dried porcini mushrooms and leave to rehydrate for 5 minutes. Remove the mushrooms from the stock and roughly chop. Place them back into the stock and set them aside.
Place a large pot over medium-high heat. Add in the olive oil, swiss brown mushrooms and seasoning to taste. Sauté for 6 minutes, stirring regularly. Remove.
Place the mushrooms into a mixing bowl. Add in the parsley, thyme, sage, lemon juice and seasoning to taste. Mix to combine and set aside.
Put the same large pot back over medium-high heat, and add olive oil, onion and celery. Sauté for 5 minutes, mixing occasionally. Add the garlic and sauté for 1 minute.
Add in the Arborio rice and toast for 2 minutes, stirring regularly. Deglaze with the wine or stock and reduce for 1 minute. Add the porcini mushroom stock mix and mix well.
Add in the heated stock, 1 ladle at a time, mixing it through until fully absorbed and all of the stock is added. When you get to the last ladles worth of stock, add it in but don't allow it to fully absorb. Remove from the heat.
Add in the mushroom mix, unsalted butter and grated parmesan cheese to taste. Mix to combine and adjust seasoning levels to taste.
Serve in bowls or plates. Garnish with flat leaf parsley, parmesan cheese, cracked black pepper and extra virgin olive oil (EVOO). Dig In.
from: chefjackovens.com
1 ½ Tbsp (30ml) - Olive Oil
450g (1lb) - Swiss Brown Mushrooms, Thinly Sliced
10g (0.5oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.3oz) - Thyme, Roughly Chopped
4 - Sage Leaves, Roughly Chopped
1 - Small Lemon, Juiced (Zest Can Be Used)
Seasoning To Taste
Risotto
6 Cups (1 ½ Litres) - Vegetable or Chicken Stock (I use chicken)
15g (0.5oz) - Dried Porcini Mushrooms
1 ½ Tbsp (30ml) - Olive Oil
1 - Brown (Yellow) Onion, Grated
1 - Celery Rib, Grated
4 - Garlic Cloves, Minced
400g (14.1oz) - Arborio Rice, Washed
⅓ Cup (80ml) - White Wine (Sub with veg or chicken stock)
2 Tbsp (28g) - Unsalted Butter
Parmesan Cheese To Taste, Freshly Grated
Seasoning To Taste
Garnish
Flat Leaf Parsley
Parmesan Cheese
Cracked Black Pepper
Extra Virgin Olive Oil (EVOO)
Add the vegetable or chicken stock to a saucepan, place over high heat, and bring to a boil. Reduce heat to low.
Remove ½ cup (125ml) and put it into a heatproof bowl. Add in the dried porcini mushrooms and leave to rehydrate for 5 minutes. Remove the mushrooms from the stock and roughly chop. Place them back into the stock and set them aside.
Place a large pot over medium-high heat. Add in the olive oil, swiss brown mushrooms and seasoning to taste. Sauté for 6 minutes, stirring regularly. Remove.
Place the mushrooms into a mixing bowl. Add in the parsley, thyme, sage, lemon juice and seasoning to taste. Mix to combine and set aside.
Put the same large pot back over medium-high heat, and add olive oil, onion and celery. Sauté for 5 minutes, mixing occasionally. Add the garlic and sauté for 1 minute.
Add in the Arborio rice and toast for 2 minutes, stirring regularly. Deglaze with the wine or stock and reduce for 1 minute. Add the porcini mushroom stock mix and mix well.
Add in the heated stock, 1 ladle at a time, mixing it through until fully absorbed and all of the stock is added. When you get to the last ladles worth of stock, add it in but don't allow it to fully absorb. Remove from the heat.
Add in the mushroom mix, unsalted butter and grated parmesan cheese to taste. Mix to combine and adjust seasoning levels to taste.
Serve in bowls or plates. Garnish with flat leaf parsley, parmesan cheese, cracked black pepper and extra virgin olive oil (EVOO). Dig In.
from: chefjackovens.com