Braden Family Cookbook
a medium saucepan coated with oil, sweat the onions and garlic on medium heat.
Season. Add the rice and sauté the rice for 3 to 5 minutes. Add wine and let
rice completely absorb. Slowly add the hot stock, 1 ladle at a time while
stirring. The rice needs to completely absorb the stock before another ladle
is added. Stir the risotto often. The risotto is done when a creamy texture is
achieved. Check for seasoning.
4 servings for both the following recipes
MUSHROOM AND PUMPKIN RISOTTO
a hot sauté pan coated with oil, caramelize the shallots. Season. Add the
mushrooms and thyme. Sauté until mushrooms are soft and check for seasoning.
Deglaze with wine. Add butter and set aside. In same pan, add a little oil and
saute pumpkin. Add five spice and honey. Add ˝ cup stock and stir. Pumpkin will
absorb the stock and end up “al dente.”
Add more stock if needed but do not over cook it. Add back the mushrooms
and the risotto. Heat thoroughly and garnish with truffle oil and shiitake
cup thinly sliced shiitake
a fryer at 375 degrees, fry shiitake until brown. Drain well and salt.
Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997