Chef Jose Andres : Mushroom Orzo Risotto

April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed

Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.

Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!

The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.

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Ingredients 

• 2 cups vegetable stock

• 2 cups whole milk

• 1 ounce dried porcini mushrooms, rinshed

• 2 tablespoons extra- virgin olive oil 

• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced

• Salt 

• 2 tablespoons butter

• ⅓ minced onion 

• 2 garlic cloves, minced

• 1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto) 

• ¼ cup white wine 

• Black pepper

• Freshly grated Parmigiano - Reggiano

Recipe

1. Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.

3. Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.

4. Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. 

5. Add the przo and stir to coat it evenly with the butter. 

6. Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. 

7. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more. 

8. The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.

9. Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.

Thanksgiving Guide

Happy Thanksgiving !

Thanksgiving is only a few days away, and if you're still trying to figure out what to make for Thanksgiving or a Friendsgiving, look no further! 

I've come up with a list of all delicious sides that will pair perfectly with your turkey! 

I have been thinking about my own Thanksgiving table, and form as far as I can remember, we have had the same menu, no dishes were ever added or taken away, and that's because everything on that table goes perfectly with each other - the perfect harmony between savory and sweet.

So here are a few of my favorite savory and sweet recipes that i think are perfect to celebrate and share with family and friends 

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Macaroni & Cheese

Leafy Herb Salad

Brown Butter Mashed Sweet Potatoes

Cauliflower Gratin

Pear Apple and Ginger Pie

Classic Apple Pie

Pumpkin Meringue Cheesecake

Cranberry Orange Chocolate Tart

Garlic Shrimp

My annual Portuguese summer vacation is coming up, and I can hardly wait to dig into all the delicious food! The one type of food I look forward to the most is seafood! From the fresh fish to the shellfish, the seafood tastes incredible. 

Luckily where I live, we get the fresh seafood that helps me kill my cravings throughout the year. One of my favorite dishes to eat in Portugal is Camarões com Alho (Shrimp with Garlic). The shrimp are cooked in olive oil and lots of garlic! The shrimp comes to your table with their legs and tails attached and served with a side of toasty bread to dip in those juices. It’s a simple and insanely delicious dish to cook for a weeknight meal or a crowd!

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Ingredients 

• 16 extra-large shrimp

• 1 lemon, juice and zest

• 2 teaspoons of piri-piri oil

• 4 tablespoons of olive oil

• ½ cup of butter

• 6 cloves garlic

• 2 bay leaves

• ½ cup chopped parsley

• Salt

Recipe

1. Devein the shrimp, but keep head intact, season well with salt. Reserve.

2. In a frying pan – I like to use a heavy well-seasoned cast iron pan, place olive oil and butter plenty of garlic crushed with the peel and some chopped. Sauté a little. 

3. Add the prawns and fry. Season with Piri-Piri oil.  Add the bay leaves, the white wine, a bit at a time and squeeze the lemon to keep the sauce going. It will take no more than 3 to 4 minutes on each side. 

4. Sprinkle with the lemon zest and parsley and serve immediately.

5. Serve with toasted bread.
   
   

Grilled Lamb Chops with Mint Gremolata

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Ingredients 

Mint Gremolata

• ¾  cup mint, roughly chopped

• 1 tablespoon of lemon juice

• 2 cloves garlic

• zest of 1 lemon

• ¼ cup olive oil

• salt & pepper

Lamb Chops

• 4-6 lamb chops

• Salt & pepper

• oil

Recipe

Mint Gremolata

1. Using a mortar and pestle, or a food processor, crush  the mint, lemon juice, garlic cloves, and zest. Drizzle in the olive oil and season with salt and pepper to taste. The mixture should remain course, so if using a blender, pulse it until the mixture is just combined. Set aside.

Lamb Chops

1. Heat up your grill pan. Season the lamb with salt and pepper. Lightly oil the pan, and place chops on grill pan, cooking 2 to 3 minutes per side for medium rare.

2. Once they are done, plate the chops and drizzle the gremolata on top.
   
   

Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!

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Ingredients 

• 1 medium onion, finely chopped

• 2 tablespoons butter

• 1-½ cups uncooked Arborio rice

• 4 sprigs fresh mint

• 4 ½ cups reduced sodium chicken broth

• ⅓ cup white wine

• 1/3 cup frozen peas, thawed

• ½ cup parmesan cheese

Recipe

1. In a small saucepan, heat the broth and keep warm.

2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

   Garnish with pea shoots or asparagus for an added bite.