Post by braddock on Jan 15, 2008 0:59:40 GMT -5
This week's guest, cooking Wyld Mushroom Risotto
letsgetbaked.ckdu.ca/
Ingredients:
3/4 oz (15 g) porcini mushrooms
8 oz (225 g) mushrooms, pref. a mixture of chestnut & girolle mushrooms
175 mL carnaroli rice
3 shallots
200 mL dry Madeira
400 mL soymilk (pref. Vitasoy Creamy Original)
2 Tbsp olive oil
1/2 Tbsp vegetable stock powder
salt & pepper
3/4 Tbsp nutritional yeast
1 1/2 Tbsp raw walnuts
3 Tbsp blanched almonds
9 inch diameter baking dish
Mortar and pestle
Directions:
Rinse the porcini in cold water, then put in a bowl and pour 2 cups of boiling water over them, let them soak for 30 minutes. Put the soymilk in a saucepan and bring to a boil, allow the liquid to boil until it's reduced by half. Chop up the fresh mushrooms into rough chunks.
Preheat the oven to 300 F.
Peel and finely chop the shallots and put into a saucepan with the Madeira, simmer for 15 minutes until the Madeira has reduced to 2 T. Remove from heat, at the fresh mushrooms, stir and set aside.
Drain the porcinis and reserve the liquid, squeezing the mushrooms to remove all moisture. Chop them finely. Stir the stock powder intothe reserved liquid until it dissolves.
Put the rice into a baking dish with the olive oil, stir to coat. Add all mushrooms and shallots mixture, season with salt and pepper. Whisk the soymilk into the mushroom-soaking liquid, pour it over the rice and stir it. Place into the oven, without a cover, cook 20 minutes. Finely grind the walnuts and the yeast in a mortar and pestle. Remove from the oven, stir in the walnut mixture, and put back in the oven for 20-25 minutes. Remove it and serve, topped with a sprinkle of blanched almonds and more pepper.
Listen/download here:
ckdu.dal.ca/%7Elgb/lets_get_baked_with_final_fantasy.mp3
letsgetbaked.ckdu.ca/
Ingredients:
3/4 oz (15 g) porcini mushrooms
8 oz (225 g) mushrooms, pref. a mixture of chestnut & girolle mushrooms
175 mL carnaroli rice
3 shallots
200 mL dry Madeira
400 mL soymilk (pref. Vitasoy Creamy Original)
2 Tbsp olive oil
1/2 Tbsp vegetable stock powder
salt & pepper
3/4 Tbsp nutritional yeast
1 1/2 Tbsp raw walnuts
3 Tbsp blanched almonds
9 inch diameter baking dish
Mortar and pestle
Directions:
Rinse the porcini in cold water, then put in a bowl and pour 2 cups of boiling water over them, let them soak for 30 minutes. Put the soymilk in a saucepan and bring to a boil, allow the liquid to boil until it's reduced by half. Chop up the fresh mushrooms into rough chunks.
Preheat the oven to 300 F.
Peel and finely chop the shallots and put into a saucepan with the Madeira, simmer for 15 minutes until the Madeira has reduced to 2 T. Remove from heat, at the fresh mushrooms, stir and set aside.
Drain the porcinis and reserve the liquid, squeezing the mushrooms to remove all moisture. Chop them finely. Stir the stock powder intothe reserved liquid until it dissolves.
Put the rice into a baking dish with the olive oil, stir to coat. Add all mushrooms and shallots mixture, season with salt and pepper. Whisk the soymilk into the mushroom-soaking liquid, pour it over the rice and stir it. Place into the oven, without a cover, cook 20 minutes. Finely grind the walnuts and the yeast in a mortar and pestle. Remove from the oven, stir in the walnut mixture, and put back in the oven for 20-25 minutes. Remove it and serve, topped with a sprinkle of blanched almonds and more pepper.
Listen/download here:
ckdu.dal.ca/%7Elgb/lets_get_baked_with_final_fantasy.mp3
woah! and both Yann Tiersen and Owen Pallett are my favorite male composers...
