Porcini/Shitake Mushroom Stock
5 cups water brought to a simmer
2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped
Bring the water just up to a simmer and then add the mushrooms. Allow
to steep for 30 minutes before using in recipes. Strain before using.
Make the risotto:
5 cups mushroom stock
3 tablespoons Extra Virgin Olive Oil
2 shallots, finely chopped
sea salt and freshly ground pepper
1 1/2 cups Arborio or Carnaroli rice 1/2 cup white wine
1 teaspoon white or black truffle oil
1 pound mixed wild mushrooms, thinly sliced
1/2 cup freshly grated Pecorino cheese
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the stock to a simmer. Keep warm. In a
large saucepan, heat the olive oil and add the mushrooms. Season with
salt and pepper and cook over moderate heat, stirring, until softened,
about 5 minutes. Add the shallots and saute for another few minutes
until the mushrooms are nicely caramelized and the shallots are cooked
through and translucent.
Add the rice and cook, stirring until well coated with olive oil and
beginning to toast. Add the wine and cook, stirring until the wine is
absorbed. Add 1 cup of the warm stock and cook over moderate heat,
stirring constantly, until nearly absorbed. Continue adding the stock
1/2 cup at a time, stirring constantly, until it is nearly absorbed
between additions. The risotto is done when it is opaque and just the
sauce that has formed from the rice, creamy. About 20 minutes total.
Add the truffle oil and cheese in at the very end, and adjust the
seasoning with salt and pepper.
Eat this now using any leftovers for the recipe below.
3 cups cooled, leftover risotto from the recipe above or your own
1 1/2 cups plain bread crumbs
1 large egg, beaten
6 oz. mozzarella fresca (fresh mozzarella in water)
Extra Virgin Olive Oil for deep frying
Mix together 1/2 cup of bread crumbs and the beaten egg with the
cooled risotto. Heat 2" of UP Extra Virgin Olive Oil to 350 F. in a
heavy pot with relatively high sides. Preheat the oven to 250 F.
Place the breadcrumbs in a shallow dish or plate for rolling the arancini and cut the mozzarella into small 1/2" cubes.
Using a scoop or spoon, portion out 2 tablespoons of risotto mixture
and roll into a ball. Gently push one piece of mozzarella into the
center of each ball and re-roll between your hands to encase the
cheese. Roll the ball in the bread crumbs to fully coat and deep fry
until golden brown. Place the fried hot ball of arancini on a rack and
hold in the oven while frying the rest. Serve hot with the cheese
melting in the center.
Baby Arugula Pesto
3 cups baby arugula washed and dried
1/2 cup UP Extra Virgin Olive Oil
2 teaspoons fresh squeezed lemon juice
1/2 cup grated Pecorino cheese
1 large clove garlic chopped
Sea salt to taste
Add all of the ingredients to the the container of a a blender or food
processor. Pulse to combine and adjust seasoning with salt if
desired. Serve with the arancini above or with bread, pasta,
vegetables.... you name it.