I made mushroom risotto just to see if there could be any left over to make the risotto balls Frugal Feeding made. Only he called them Rosemary and Garlic Arancini. I suppose that is the correct Italian name for them more than “risotto balls.”
By any other name they are still just as good.
Let’s make Mushroom Risotto and if you have any left, you can hop over to Frugals site and make the Arancini.
But first a note on how to clean mushrooms:
Think of them like little sponges. if you run them under water or (horrors!) soak them in a bowl of water to ‘clean’ them, you are water logging the poor little mushroom. The mushroom will release that water while you cook, you will not get a good color on them when cooking. Instead of saute, you will be braising them.
Instead, wipe them with a clean towel, trim the tough part of the stem (shiitake – remove the entire stem, it is tough) your are ready to go.
Portobello mushrooms can be ‘peeled’ to create a prettier mushroom. Use a spoon to scrape out the gills and then peel the lip of the mushroom to remove the top layer, peeling towards the top middle of the mushroom cap.
Save the scraps for flavoring stocks for soup or sauces.
Peeling a Portobello
Use a spoon to scrape out the gills
1 peeled Portobello and 1 not peeled ; see the difference?
Save those scraps! Freeze them.
1 cup arborio rice
2 tablespoons finely minced shallots
1 tablespoon fresh minced garlic
1 cup cleaned and sliced fresh mushrooms of your choice
If you use Portobello mushrooms, be sure to clean the gills out from under the cap. They turn everything a dark, almost black color.
1 up to 1 quart of warm chicken stock
If you use a stock that has salt in it, adjust your salt flavor at the end. Salt concentrates as liquids evaporate.
1/2 cup dry white wine
1 cup Parmesan cheese, shredded, not graded
1 tablespoon butter
Salt and pepper to taste
Cook the mushrooms first in the same pan you will cook the risotto. This allows the mushrooms to develop that deep flavor for which mushrooms are so famous.
- 1 pound mushrooms of your choice, cleaned and sliced
- 2 tablespoons oil or clarified butter
- 1 shallot sliced
- 2 clove fresh garlic smashed and minced
- 1/2 cup white wine
- 1 sprig fresh thyme
- salt and pepper to taste
Heat the pan over high heat, add oil.
Add mushrooms sliced shallots, garlic saute until they begin to develop color and start to release their juices. Add white wine to deglaze and cook until the pan is nearly dry.
Now add the rice and continue with the risotto recipe below.
Note: This is a great way to saute mushrooms for any other way you want to eat mushrooms, steak, Quiche, soup
- Heat the chicken stock in a pot and have it nearby with a ladle.
- In the same pan you cooked the mushrooms above, add the rice.
- Saute for 2 minutes. Stir to coat the rice with the mushroom goodness in the pan.
- Ladle about 8 ounces of warm stock into the rice pan.
- Stir to combine and continue stirring until the stock has been absorbed.
- Repeat 3 more times.
- Taste the rice, there should be a slight bite to the grain, known as “al-dente.”
- The last addition will be 1/2 cup white wine, stir until the wine has been absorbed.
- Stir in the Parmesan cheese and the butter.
- Adjust seasonings and serve.
Warm chicken stock, have a ladle handy
Saute the mushrooms, shallots, garlic, thyme and wine to develop flavor in the mushrooms before adding rice. Cook down to nearly dry again.
Add rice, saute to coat the rice with oil and mushroom jus
Add warm stock and stir until absorbed
Stir until all stock has been absorbed; add more stock
Add more stock and keep stirring
I learned to make risotto the old-fashioned way; by stirring a lot. Stirring makes it creamy. There are some methods where you cook it much like you do plain rice. I don’t find the results as creamy as the stir-like-a-madman method.
Besides, it gives your arms a decent work out.
If you want to make risotto and hold it for serving later, take it only half way through the steps of adding stock. Cool it down.
When you are ready to finish, heat more stock, add the rice and finish the cooking process.
Serve immediately as risotto can get quite gluey as it cools down after it finishes cooking.
I made enough to have some leftover for the Arancini but when I went to make them, there was no leftover risotto.
So the myth continues, there is no such thing as leftover risotto.
I haven’t seen much leftover wine either.
Why is that?
Robert said to just make more risotto and make the Arancini immediately.
I think he just wants more risotto.
How to boil an egg is a basic procedure that needs to have a couple of “rules” to follow in order to turn out right.
There are a few suggestions on what to do with your hard-boiled eggs after you master the technique at the end of this post.
So often the yolks have a dark green sulfur ring around them and the whites are rubbery rather than tender. This happens from the eggs being overcooked or being old after they are cooked. The reason they start to stink when they age is due to the sulfur content which is also what makes the green ring around the yolk form, a simple chemical reaction.
You can avoid this and have beautiful boiled eggs by following this method and eating them soon after.
The rules are simple:
- Start with cold water.
- Bring to a boil
- Add salt (only after the water boils)
- Boil for 10 minutes
Set timer for 10 minutes
- Cool quickly in cold water
Cool by running cold water over the cooked eggs until they cool
Cool under cold water
down. You will need to change the water as it warms up from the hot eggs. Keep the water cool and in about 15 minutes you will have perfectly cooked hard-boiled eggs.
A perfectly cooked hard-boiled egg is yellow throughout the yolk
Perfectly cooked hard-boiled eggs
and the whites are tender.
Using this method, they
Gently tap to crack the shell all over
should be easy to peel. Gently tap the shell on the counter until it cracks. Gently roll the egg so the shell gets cracked all over; then peel the shell off.
Starting with cold water and adding salt after the boil all contribute to successful peeling.
A lot of Europeans will leave their eggs out on the counter, in the US we keep them in the refrigerator. Either way, it is best to start with cold water. Place the eggs in the pot, fill with cold water to cover the eggs by at least an inch or more. This helps keep the eggs from cracking due to temperature change.
Use a pot that can comfortably hold all the eggs you are boiling neatly on the bottom of the pot. There should be enough room for them to roll a little, but not too much. (See the photo of the eggs in the pot earlier in this post) Some people put a small towel in the bottom to cushion the eggs. This is totally unnecessary, but you can do it if you like.
Add salt after the water comes to a boil. This saves the bottom of your cookware from getting pitted from years of salting cold water. Save your cookware, salt only after water boils.
Some people will save the egg cooking water for plants, I don’t due to the salt.
Carefully peel, rinse and dry
The eggs will absorb some of the salt while boiling.
Here is a traditional Southern dish named “Deviled Eggs“. I have always been around Deviled Eggs so I am not sure how well-known they are in other parts of the world.
Here in the South, we have dishes known as “egg plates” made specifically for holding Deviled Eggs. I used to have several in different styles but alas, I no longer own an egg plate. Not even an egg plate shaped like a holiday wreath, not a glass one nor a china one. Where did they go? It’s not like I swore off ever making deviled eggs again. Puzzling how things come and go. Maybe one day I decided I would rather have the space than the egg plates. I don’t recall making that decision.
Be careful when adding the pickle relish. Don’t add too much liquid or else your egg filling will be runny. If that happens add some cheese or bread crumbs or go commercial and add xanthan gum to thicken it back up. You could always boil some more eggs too.
Here is the recipe:
- 6 eggs, hard-boiled, split in half.
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Sweet Pickle Relish
- 1/8 Teaspoon Onion Powder
- 1/8 Teaspoon Garlic powder
- 1/2 Teaspoon Kosher salt
- 1/2 teaspoon Capers
- Chives or scallion for garnish
Remove the yolks from the whites, place the yolks in a bowl. Add the remaining ingredients and mash
Tray of Deviled Eggs garnished with scallion green, caper and chive flower
together with a fork until smooth.
Adjust the quantities of the ingredients to match the yolks and your personal taste.
Perfectly cooked hard-boiled eggs
Remove yolks to make filling for Deviled Eggs
Spoon the yolk mixture back in to the whites. Top each with a bias cut chive or scallion green.
Sprinkle lightly with sweet paprika and finely ground black pepper.
What else can you do with hard-boiled eggs?
Add them to tuna salad, make egg salad for sandwiches, slice and serve with spinach salad, make Pad Thai and sprinkle chopped hard boiled eggs, peanuts and cilantro over the noodles.
Personally, I can eat them sprinkled with a touch of Fleur de sel.
Main thing to remember, start with cold water and boil only for 10 minutes.
Cooking Note: A “BOIL” is 212°F or when the bubbles roll rapidly and break the surface of the water.
Use hard-boiled eggs in Salad Nicoise