Mushroom Stock Recipe:
Ingredients:
-1 each large white onion (chopped)
-1 cup dried mushroom (porcini mushroom preferred)
-1 each large carrot (chopped)
-1 1/2 tbsp kosher salt
-1 tbsp whole black peppercorn
-1 1/2 cups marsala wine (3 portions, 1/2 cup each portion)
-10 each: fresh springs of thyme
-cold water
Method:
Over medium heat, lightly sauté the onions, carrots, Dried mushrooms, salt, peppercorn, and 5 thyme sprigs in stock pot until caramelized. Deglaze the pot with one portion of marsala wine and allow to reduce to about a tablespoon. Once reduced, add the second portion of marsala and continue to reduce. Repeat with the last portion of wine and reduce. Once the wine is reduced increase the heat to high and add water to fill pot. Bring to a boil, turn down the heat to medium low and let simmer for an hour and a half. Remove from heat, add the remaining thyme sprigs. Let sit for 10 minutes to perfume. Strain through a fine mesh strainer. Taste for seasoning and adjust if needed.
Mushroom risotto recipe:
yield: 2 entrée portions
Ingredients:
-1 cup Arborio rice
-3 quarts mushroom stock (previously prepared)
-4 tbsp unsalted butter
-1 tbsp shallot (fine dice)
-2 tbsp sherry wine
-3 tbsp grated parmesan cheese
-salt and pepper
Method:
First place the mushroom stock in a pot and bring to a boil. Once boiling turn down to a low simmer. Over medium heat, place 3 Tbsp of butter in a sauté pan and cook the butter until it starts to foam and the milk solids start to brown. Add the shallots and gently sauté until translucent. Once the shallots are translucent add the rice and toast for 1 minute stirring so the rice doesn’t burn. Deglaze the pan with the sherry wine.
Once the wine is absorbed, add 2 ladles of hot stock and stir. Once the first batch of stock is absorbed continue the process a ladle at a time until the rice is cooked but al dente. You have to keep stirring the rice or else it will stick to the bottom of the pan and burn.
Once the rice is fully cooked turn off the heat and add the last piece of butter and the parmesan cheese stirring until incorporated. Check for seasoning and adjust with salt and pepper if needed.
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Hello and welcome back to In the Kitchen with Momo. Today I have a celebrity chef from Capers and Lemons right up here in Wilmington, Delaware, and his name is Shay Acur. And I’m going to let him finish the introduction. Thank you. You’re welcome. Hello. My name is Shay Acriman. I’m the executive chef at Capers and Lemons restaurant here in Wilmington, Delaware. Um, been cooking professionally for 20 plus years. been at Capers and Lemons for just about 11 years. And I’ve been the executive chef for about eight years um at the restaurant. Yeah. And let me tell you something. If you’ve ever eaten at Capers and Lemons, you’ve enjoyed his delicious recipes. And I have to tell you, one of my favorites is the one he’s doing today, mushroom risoto. Today, I’m going to learn how to make it. Go ahead. All right. Okay. I’m going to start out by um introducing and showing some of the the basic ingredients to make the mushroom risoto. Um, so we have just some unsalted butter here to start. Here’s a a small diced shallot or a minced shallot. You could use white onion if that works for you or if that’s what you have handy. Here’s some grated Parmesan cheese. We have one lemon. And then we have um a mitakei mushroom, which is also called hen of the woods mushroom. Here is one whole. Can you get that in your local grocery store or is this something that is a specialty? Um, it’s kind of on the in between. You can get it some some local grocery stores will carry it. This one I got from our local farmers market. I also have um flour with kind of an all-purpose seasoning in it. The allpurpose seasoning has um smoked paprika, onion powder, garlic powder, um salt, pepper, a little bit of turmeric. So that’s going to be for dredging the mitakei mushrooms when we fry it. So the dish I’m going to present today is going to be 100% vegetarian. Ain’t that great? So I’ll break down the mushroom real fast. Like I said, I’m going to break it down into pretty much four pieces. Um, but pretty much just break it up into pieces, four or five pieces, whatever works for you guys. You can break it up by hand if you don’t have a knife. And then that’s our shallot. This is the shallot here. So, it’s ready. So, just break it in half or cut it in half, excuse me. Put it on its side just like cutting an onion. So, couple swipes through the through the center that way. Couple down through the top. And then you’ll turn it and you’ll just dice dice the shell. He does that so easily. 20 years experience. Yeah, I would say. And he still has all 10 fingers. Barely. So, are we going to move over to the stove now? Yeah, we can do that. Okay. All right. Here we are. We’re going to start um start the process of of the risoto. What you’re going to have is your stock simmering in the back. I’ve made a um fortified mushroom stock. So, that involves the porchini mushroom, some some carrots, onions, some thyme, um and some cherry wine. Okay. Um, so that’s kind of you want that to be simmering and hot in the back. We’re going to start in the in the first sauté pan. We’re going to start and put a little uh butter. You get it melted. You’re going to end up browning uh browning the butter. So, brown with browning the butter. A lot of people are confused with that and how that works, but what it is is you take butter, you melt it down slow, and then what happens is the it separates and the milk solids start to brown. It adds a little nutty aroma, nutty flavor to the to the to the dish to start. And we’re going to kind of add and build layers of flavor throughout the dish. So, I’m not sure if you can see, but now the the butter is got a little color to it. The the solids are a little brown. We’re going to add in some of the some of our shallots and sauté them out. If you add the butter or the shallots too late, the butter will actually burn. So, you want to get this pretty quickly. And I’m actually going to add just a touch of olive oil to help prevent the butter from burning. We’re doing this all over uh medium to medium low heat. You want to cook risoto slow. If you cook it too high, it won’t it won’t come out as planned. Um the rice will overcook. We’re going to add just a small pinch of salt just to season in in layers. Salt and pepper. Once the shallots get a little bit of color to it, you’re going to add your arbario rice. Arbario is a shorter grain rice. It’s going to have a higher starch content. You want that higher starch to help create what’s called the crema at the end, and I will show you what that means. The best rice is carnoli rice, but it’s a little harder to find. So, you’re going to toast the rice in the brown butter. Um, it’s usually about a half a cup per person per serving. You could use this as a side to a to a dish like a pork chop or a steak, or like we’re doing today, you can use it as a main component to your dish and add things to it. You don’t really want color on the rice. So, just toast it, you know, 1 minute, 2 minutes. And then what you’re going to do is you’re going to take a little cherry wine. You can use I have cherry wine. You can use white wine. Um, anything you have on hand. I mean, I traditionally wouldn’t use red wine for this, but you could technically if you wanted to. And we’re just going to delaze the pan a little bit. Going to pull any flavor off the bottom of the pan. Stir that in. Let it kind of soak into the rice just a little bit. And then once that kind of toasts, we’re going to slowly start adding our stock one ladle at a time until it um starts to absorb. Once it absorbs into the rice absorbs that stock, we’re going to add a little bit more and just continue the process until the rice is cooked. So, I’m going to start with two ladles full. And then you just stir it until it till it all absorbs. So you never want to toss. You never want to do, you know, go real fast. You just want to be gentle and make sure it’s not sticking and stirring around so that it’s uh it’s keeping its its texture. So that’s all there. We’re going to just keep adding just a little bit at a time. And we’re going to add just a small pinch of salt. Build in layers. Build that flavor. So, as you can see, you’ve got um the stock, the rice kind of going kind of cooking through. The rice is starting to kind of swell up and puff up from from the stock. It’s absorbing that stock. So, when when making risoto, you want to make sure that your your stock is hot. If you start with cold stock, what’ll end up happening is the rice will get overcooked um and mushy. This is not a dish you can walk away from, set it and forget it. You got to kind of maintain and because it will burn. So when I make risotto, I tend to have a little extra stock than needed as a precautionary um measure so that I can do it correctly. If there’s any left over, I use it for other processes or um I’ll use it in pasta dishes or depending on how much you have left, you can just cool it down and store it in your fridge. [Music] All right. So, I I added all the rest of my stock. Um, everything has been absorbed. You can see the rice is um nice and plump. It’s swollen up. Um, there’s the crema that kind of we talked about. I don’t know if you can see that from that shot, but it’s kind of a thick mushroom kind of syrupy consistency. So, you want a little bit of liquid left cuz we’re going to add a little Parmesan cheese. If you add if you let all that liquid get absorbed and then add your Parmesan cheese, it’s going to be real sticky and dry. So, I’m going to turn this off now. And I’m going to add the cheese. And then I’m going to add just a little bit of butter as well. And that will help that crema kind of stay stay where it needs to be. Everything’s better with a little bit of butter. Right. So, now I’ve added in all that butter and it’s melting. You can see how creamy and how luxurious that is. It’s real rich. And then what we’re going to do, this is kind of my touch. A lot of people don’t do this. I’m going to zest in a little bit of fresh lemon zest. So, what this does is this adds a little bit of acidity to balance the richness of the mushroom and the stock and all of that. Um, but it’s not adding lemon juice. When you zest, you don’t want to go too far um into the actual pith or into the skin cuz what’ll happen is you’ll get into the pith, the white part, and that’ll start to bitter your food. So, just a couple shaves of lemon zest there and the risoto part is done. What we’re going to do is we’re going to fry the mitakei mushroom. So, it’s almost like a chicken fried mushroom. Um we’re going to take that mitakei mushroom. It’s kind of like fan like the way it it grows. It’s almost in layers and fan. So, I’m going to dredge it in this flour. the seasoned flour and make sure I get it all inside those layers. I have hot vegetable oil. You can use any type of frying oil you want, something with a higher smoke point. Um, olive oil is not ideal. So then what you’re going to do is you’re just going to drop this in there. Once it’s fled, it’s going to start to cook and and and fry up and create that coating on the outside. All right. So here we are coming to the end. The mushrooms are getting nice and crispy, nice and fried. Um, so what I’m going to end up doing while we while you finish up the risoto, we take it out of the hot oil, put it on a paper towel, kind of absorb any any residual oil, and add different mushrooms on top if you’d like. You could do do anything you’d like. Actually, this could just be a standard base to any dish that you would um like to create for yourself. So, I always drop it right in the center of the bowl first and then just stack on top so it gets nice and high. And then these we’re going to finish with just two two of your crispy fried mushrooms right on the top. And you can finish with some fresh herbs, a little truffle oil, um parsley, anything you’d like. Okay, so now we’re at the end. We have our dish here. It’s a beautiful Oh my god, I can’t wait to dig in and try it. Unbelievable. It is unbelievable. Be sure to subscribe, like, and share. And if you have any questions, just write them down there in the comments and I’ll get back to you. Or you can contact me with in the [email protected] and ask me your questions and I’ll get right back to you. Thank you very much. We appreciate it. And don’t forget the recipe will be in the video at the end. Have a good one and we’ll see you next month. Thank you very much, Shay. Thank you. It’s my pleasure. [Music]
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