Easy Risotto...almost no stir...plus Pasta alla Norcina
Two excellent pasta recipes from our "Pasta Class"...can't miss with either
Baked Mushroom Risotto..easy and no stirring..(Serves 4)
Pre-heat oven to 400 degrees..In a large skillet 12-13 inches over medium heat add 3 T butter..3 C diced (quartered) cremini mushrooms..lightly salt and slowly cook the mushrooms..”From dry to wet to dry again”.Cook until the mushrooms are golden brown. Now add 1/2 onion..diced..pinch of cayenne..cook for 2 minutes over medium heat. Now add 1 C of arborio rice and increase heat to medium high. Stir for a few minutes to coat the rice completely with the butter. Now add 1 C chicken stock and stir until ALL the liquid has been absorbed into the rice.. Now add another 1 C chicken stock and stir until the liquid comes back to a simmer. Place the skillet in a pre-heat 400 degree oven and cook for EXACTLY 15 minutes. Remove from the oven..at this point the rice is 85-90% done.. Add 1/2 C chicken stock and 1/2C heavy cream and stir into the risotto..stirring constantly. You are now the “boss” of your risotto..creamy or firm is up to you..Cook until you get the desired consistency..Finish with 1/2 C finely grated Parmigiano Reggiano and some chopped chives...
Pasta alla Norcina..Legendary Pasta dish from Norcia..in Umbria Italy..A reasonable facsimile of the dish using store bought ingredients here in the states! Spray a large dinner plate with vegetable oil spray. Dissolve 1 1/8 t salt..1/4 t baking soda in water in a medium bowl..Add 8 oz. ground pork and gently fold to combine..let stand for 10 minutes. Now add 1 t garlic..minced..3/4 t fresh rosemary..minced..1/8 t nutmeg..3/4t black pepper and combine well with pork.. Transfer pork mixture to greased plate and form into 6 inch patties.. In a food processor pulse 8 oz. cremini mushrooms until finely chopped..10-12 pulses. In a large skillet over medium-high heat 2 T canola oil and cook the patties. Cook for 2-3 minutes or until well browned on each side ( center will still be raw) Remove patties to a cutting board and roughly cop into 1/4 inch pieces.. Transfer meat to a bowl and add 3/4 C heavy cream.. Cook 1 lb orecchiette and reserve 1 1/2 C of cooking water for later. Return skillet to medium heat and add 1 T Canola oil and the chopped mushrooms..1/2 T salt..cook stirring frequently until well browned..5 to 7 minutes..Stir in 2 t canola oil..2 t garlic..minced..1/2 t rosemary..1/2 t black pepper and cook 30 seconds. Stir in 1/2 C white wine and stir up browned bits (flavor)..cook for 1-2 minutes or until almost evaporated. Stir in meat/cream mixture and3/4 C reserved cooking water and simmer until the meat is no longer pink..2-3 minutes. Remove meat from heat and stir in 3/4 C Parmigiano Reggiano. NOW add this sauce..3 T fresh parsley..chopped..1 T lemon juice..to the orecchiette and toss well to coat. Adding any reserved cooking water to adjust to desired consistently . Taste for S & P..Serve with more cheese if desired