Friday, April 29, 2011

Broken Spaghetti Risotto with Grilled Portobello Mushrooms

I mixed acouple of recipes, and came up with my own combo. Listed are the original recipes then my own.

Rachael Rays' Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts
Cook Time:
25 min
4 servings
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1 package dried mixed wild mushrooms or porcini mushrooms
1 quart chicken stock
2 cups water
3 tablespoons extra-virgin olive oil, plus a drizzle
1 medium onion, finely chopped
2 large cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
1 pound spaghetti, broken into small pieces
1/2 cup dry white wine
3/4 cup hazelnuts
2 tablespoons butter
3/4 cup Parmigiano-Reggiano, a few handfuls
4 cups arugula
1/2 lemon, juiced
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
While the pasta cooks, toast hazelnuts in a skillet until fragrant.Peel nuts by rubbing the skins off in a clean kitchen towel.
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
Serve risotto in shallow bowls topped with greens and nuts.
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.

Grilled Portobello Mushrooms

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
1 Hr 20 Min

Original Recipe Yield 3 servings

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.

Tresa's Notes

I used wheat spaghetti-toasted it with butter. Then added a cup of water with one beef bullion cube. I added crushed corriander seed, parsley, minced garlic, salt and pepper, a touch of red pepper, parmesan cheese, cilantro, half an onion-diced, rosemary-let that simmer down. I then added some red cooking wine and let that deglaze the pan. Serve with the grilled mushrooms-yumm!

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