Three Grain Risotto Recipes

THREE-MUSHROOM RISOTTO

Steps:

• Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
• Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
• Stir in cheese and vinegar.

EMERIL'S THREE CHEESE RISOTTO

Steps:

• In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

THREE-GRAIN RISOTTO

Steps:

• In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
• In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, toast the barley over medium-high heat, stirring frequently, until it smells nutty, about 5 minutes. Transfer the toasted barley to a small bowl and set aside.
• In the same skillet, heat the olive oil over medium-high heat. Add the leek and garlic and sauté for 1 minute until the leek starts to soften.
• Add the barley and Arborio rice and cook for 3 minutes, stirring frequently, to coat the rice. Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed. Ladle 1 1/2 to 2 cups of the hot stock over the rice. Stir frequently until all of the liquid is absorbed and a stirring spoon leaves a trail showing where it ran across the bottom of the pot. Ladle in an additional 1 1/2 cups of liquid and stir until the liquid is absorbed.
• Add the orzo and continue adding stock until the grains are al dente, about 30 minutes total. If you prefer a softer risotto, add more stock until it has the desired consistency. (You might not use all the stock.)
• Remove the pot from the heat and stir in the Parmesan until it is melted and completely incorporated. Taste for seasoning and add salt and pepper as needed. Serve immediately, topping each portion with a dollop of fresh goat cheese.

THREE-CHEESE RISOTTO

Steps:

• Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
• Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice - when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
• Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.