Risotto With Mushrooms and Pinenuts

This recipe is great with asparagus in place of the mushrooms (if in season)

Risotto With Mushrooms and Pinenuts

Ingredients:

4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese

Method:

1. Bring water and stock powder to the boil in a saucepan and keep simmering.

2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.

3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.

4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.

Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.

Serves: 4

Rating: 4

Twice-baked gruyere souffles with rich tomato sauce

Beat chefs at their own game and whip up these fancy cheese souffles. They are twice baked so you can't go wrong with them.

Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins

Twice-baked gruyere souffles with rich tomato sauce

Ingredients:

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve

Method:

1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.

2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.

3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.

4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).

5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.

6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.

Source: Australian Good Taste - June 2007 , Page 90

Serves: 6

Rating: 4.5