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Tuesday, August 26, 2008

Fine Herb Risotto with Portobello Mushrooms

Fine Herb Risotto with Portobello Mushrooms

Ingredients
For the Topping
2 garlic cloves, peeled
1 cup fresh Italian (flat leaf) parsley
2 generous pinches of salt plus more for sprinkling
2 tbsp olive oil, plus some for brushing.
6 large Portobello mushrooms

For the risotto
1 medium onion
25 g butter
600 g Arborio or risotto rice
100 ml dry white wine
1.5 l good quality vegetable stock
1 tbsp finely chopped fresh Italian (flat leaf) parsley
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh chervil or tarragon
200 ml cream

On a large chopping board finely chop the garlic and the parsley together. Collect into a small bowl and add the salt and 2 tablespoons of olive oil. Set aside. Clean the mushrooms with a damp cloth and place on an oven tray, cups facing up. Brush with olive oil, sprinkle a little salt, and place under a medium-hot grill for 10 minutes (depending on size). Turn the mushrooms over and brush evenly with the garlic and parsley mixture. Place under the grill for about 10 minutes and then turn the grill off. Cover the mushrooms with tin foil and set aside.
To make the risotto, finely slice the onion and sauté with the butter in a large heavy base saucepan. Keep the heat very low at this stage: the onion should not brown but just become soft and translucent. Add the rice and stir until the grains are hot to the touch. Add the wine, turn the heat on medium and stir until all the liquid has evaporated. Add a ladle of hot stock at the time, stirring often. When the risotto is almost al dente heat up the mushrooms under the grill (remove the tin foil). Turn the risotto off, add the fine herbs and cream, stir again and divide between six plates. Top each risotto with a mushroom, stalk facing up, and serve with knife and fork.

Serves 6

Monday, August 4, 2008

Cosi Café in Matakana

Slow and Convivial!

We had a great time at Cosi Café in Matakana at the Slow Food Waitakere Slow and Fishy event. After a glass of wine and crostini Dean Betts offered a brief demo on cooking fish, and then we all enjoyed a convivial three course dinner by the fireplace.

After 6 weeks of uninterrupted rain for many of us this was a great way to beat the winter blues.
Thank you to Dean Betts and his family for hosting the event, and to Dorothy Andersen and Hugh Gladwell for bringing salad from their own veggie garden.
Cosi Café
45 Tongue Farm Rd
Matakana, 0985
tel.: 09 422-7484

Photos by Sean Shadbolt




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