Ingredients
500g mixed mushrooms (shiitake, chestnut, field, button, porcini, slippery jack, pine, king brown, as you like)
5 cups vegetable stock (to make your own see recipe in the panel or use salt-reduced store- bought)
110g butter
Olive oil
1 medium-size brown onion, chopped
1 clove of garlic, crushed
2 cups carnaroli or vialone nano rice
1/2 cup white wine
100g freshly grated Parmesan cheese
Salt and cracked black pepper
50g hazelnuts, skin removed
Zest of one orange
Bunch of parsley
Method
Trim the mushrooms and wipe them clean if necessary. Keep any clean trimmings. Warm the stock in a large saucepan but do not bring it to the boil. Throw in any mushroom trimmings.
Place a large heavy-bottom pan on the heat and melt 30g of butter with a slug of olive oil. Cook onion gently in this pan. Soften, but and this is important do not let it colour.
In a separate pan, put the cut mushrooms with a little butter. Braise these mushrooms gently over a medium heat to soften slightly and go golden. Do not overcook or let the mushrooms lose too much liquid so they boil. Cook the mushrooms in batches if necessary.
Turn up the heat and add the white wine to the rice. Bubble this away until the rice and onion mix looks slippery rather than wet.
Add four cups of the stock and stir through the rice. Pop a lid on the pot and turn down the heat. Leave for 12 minutes to simmer away. Don’t touch it.
After 12 minutes, check the rice. To do this, crush a grain of rice with your thumb on the back of a wooden spoon. If it squidges outwards leaving a little white star at its centre then it needs to cook longer, add 1/4 cup of stock and stir until absorbed.
Use the squidge test again and continue adding more stock if needed. If you see three tiny white stars, then the rice is ready.
Spoon in some of the butter and some of the parmesan and vigorously stir the rice with the sort of enthusiasm you might use if paddling away from the lip of a tall waterfall.
Some other handy tips and recipes are:
* Fruit pulp candy: Indian-made fruit pulp candies can offer a healthy and tasty alternatives to high-sugar and low nutritional value candies available in the market. Often available in gluten-free forms and using tasty fruits such as jamun, guava, strawberry, mango, and even wood apple, flavoured fruit pulp candy can be a delight for children.
* Turkish sheekh kabab roll: Pan fry thawed Turkish sheekh kabab with some oil till slightly brown and keep it aside. Take hot dog roll/bun cut it lengthwise place some shredded iceburg lettuce, tomato-onion slices and pan fried sheekh kabab. Squeeze some mint mayonnaise (Mint leaves + green chilli + cumin powder + salt + mayonnaise + grind) and serve as is or by cutting into two.
* Italian cocktail sausage puff: Take Italian cocktail sausages thaw it in refrigerator and roll whole sausage in ready puff pastry sheet. Bake it in oven at 425 degree F until puffed with light golden colour. Remove and serve with tarter sauce. n
500g mixed mushrooms (shiitake, chestnut, field, button, porcini, slippery jack, pine, king brown, as you like)
5 cups vegetable stock (to make your own see recipe in the panel or use salt-reduced store- bought)
110g butter
Olive oil
1 medium-size brown onion, chopped
1 clove of garlic, crushed
2 cups carnaroli or vialone nano rice
1/2 cup white wine
100g freshly grated Parmesan cheese
Salt and cracked black pepper
50g hazelnuts, skin removed
Zest of one orange
Bunch of parsley
Method
Trim the mushrooms and wipe them clean if necessary. Keep any clean trimmings. Warm the stock in a large saucepan but do not bring it to the boil. Throw in any mushroom trimmings.
Place a large heavy-bottom pan on the heat and melt 30g of butter with a slug of olive oil. Cook onion gently in this pan. Soften, but and this is important do not let it colour.
In a separate pan, put the cut mushrooms with a little butter. Braise these mushrooms gently over a medium heat to soften slightly and go golden. Do not overcook or let the mushrooms lose too much liquid so they boil. Cook the mushrooms in batches if necessary.
Turn up the heat and add the white wine to the rice. Bubble this away until the rice and onion mix looks slippery rather than wet.
Add four cups of the stock and stir through the rice. Pop a lid on the pot and turn down the heat. Leave for 12 minutes to simmer away. Don’t touch it.
After 12 minutes, check the rice. To do this, crush a grain of rice with your thumb on the back of a wooden spoon. If it squidges outwards leaving a little white star at its centre then it needs to cook longer, add 1/4 cup of stock and stir until absorbed.
Use the squidge test again and continue adding more stock if needed. If you see three tiny white stars, then the rice is ready.
Spoon in some of the butter and some of the parmesan and vigorously stir the rice with the sort of enthusiasm you might use if paddling away from the lip of a tall waterfall.
Some other handy tips and recipes are:
* Fruit pulp candy: Indian-made fruit pulp candies can offer a healthy and tasty alternatives to high-sugar and low nutritional value candies available in the market. Often available in gluten-free forms and using tasty fruits such as jamun, guava, strawberry, mango, and even wood apple, flavoured fruit pulp candy can be a delight for children.
* Turkish sheekh kabab roll: Pan fry thawed Turkish sheekh kabab with some oil till slightly brown and keep it aside. Take hot dog roll/bun cut it lengthwise place some shredded iceburg lettuce, tomato-onion slices and pan fried sheekh kabab. Squeeze some mint mayonnaise (Mint leaves + green chilli + cumin powder + salt + mayonnaise + grind) and serve as is or by cutting into two.
* Italian cocktail sausage puff: Take Italian cocktail sausages thaw it in refrigerator and roll whole sausage in ready puff pastry sheet. Bake it in oven at 425 degree F until puffed with light golden colour. Remove and serve with tarter sauce. n
