Risotto with mushrooms & truffle oil

July 29th, 2011

Serves 4 people (as a side dish or starter)

¼ cup dried porcini mushrooms, reconstituted in hot water
2 + 1 tablespoons olive oil
2  + 2 tablespoons unsalted butter
2 shallots, finely chopped
1 cup fresh mushrooms (shitake, oyster, or cremini) finely diced
2 tablespoons sherry
1 cup Arborio rice
1 cup dry white wine
2 ½ cups chicken stock
½ cup grated Parmesan cheese
handful of chopped chives
1 teaspoon truffle oil (optional)

In a small bowl place the dried mushrooms and cover with hot water. When soft (about 10 minutes), drain and chop the mushrooms into small pieces.

In a large, heavy saucepan with deep sides, heat 2 tablespoons of oil over medium heat. Add 2 tablespoons butter and melt.  Then add the shallots and cook for about 5 minutes till soft.  Add the mushrooms and sauté for 5 minutes; add the sherry and 1 tablespoon olive oil.  Add the rice and stir quickly till it is well coated. Cook the rice for about 2 minutes, stir constantly. Add in the white wine and continue to stir till it is absorbed. Pour in the chicken stock; ½ cup at a time, making sure the liquid is absorbed between each addition. You need to be stirring through this entire process.

When the rice is about to become semi-soft, stop adding the stock. You will need 2 ½ cups of stock, give or take. At this stage, add the remaining butter and the Parmesan cheese.

Add the chives and drizzle in the truffle oil, stir and then plate. Grate a little extra cheese on top.

 

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Ricotta Gnocchi with Peas and Pancetta

July 9th, 2011

 

Ricotta Gnocchi

1 container of whole milk ricotta (475 g)
1/2 cup freshly grated Parmesan cheese
1 to 1 1/4  cups unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 large egg, beaten slightly in small bowl
4 tablespoons of chives, finely chopped

Drain Ricotta cheese with a strainer over a bowl before using.

Combine all ingredients in a large bowl, keeping 1/2 cup of the flour for later. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead for a few minutes only. Should be a little sticky.

Break out into four balls, about a handful. Roll into ½ inch thick ropes on a floured surface (use the rest of the flour here), and cut into 1-inch pieces.  Roll into small balls. With the palm of your hand, gently roll each ball off on a gnocchi board, into an small log. This process will give you the ridges, or use the back of a fork. The board works best though. The ridges enables each piece to catch the sauce better.

Sprinkle a platter with some flour and place the gnocchi on it until ready to cook. (place in the fridge at least 15 minutes, up to 6 hours to set before cooking).

Sauce

½ cup diced pancetta or bacon ends (less fat)
1 tablespoon olive oil (if little fat from bacon)
1 garlic clove, finely chopped
¼ cup onions, finely chopped
1 cup fresh peas
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese

In a large fry pan over medium heat, cook the diced pancetta till crisp. Remove from pan and place on some paper towels then in a bowl.

In the same pan, add the oil if required, the garlic and onions and cook for 5 minutes till soft. Place in the bowl.

In the meantime, bring a large pot of salted water to a boil and place the gnocchi, about 20 at a time, in the water. When they rise to the top, they are cooked. Remove them with a slotted spoon and place in the same fry pan, add in the butter.

Sauté the gnocchi till lightly golden, and put on a warm platter till all the gnocchi is cooked (about 3 batches). Return all the gnocchi in the warm fry pan with the bacon and vegetables and heat through, for about 5 minutes.

Plate and sprinkle with the Parmesan cheese.

 

 

 

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