Step One: Mushroom Risotto with Peas

Ingredients:

• 8 cups of chicken broth (preferably homemade but you can use canned)
• 1/2-ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups of short-grain rice (preferably Arborio)
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional

Cooking Instructions:

 

• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

   

• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas,
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt

Cooking Instructions:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

• Thinly-sliced Italian Prosciutto crudo
• Fresh baby arugola
• Boccocini cheese – pearl-size
• Olive oil
• Salt & pepper to taste

Preparation:

• In a small container, marinate bocconcini cheese with olive oil, salt & pepper to taste
• Layer individual slices of prosciutto on a clean surface
• Place a small bunch of arugula on the prosciutto and drop a bocconcini ball in middle
• Roll the prosciutto tightly (as if you’re rolling a cigar)
• Cut the prosciutto roll in half and plate with the cut side on the bottom
• Drizzle a little bit of balsamic reduction and/or leave some in a small plate on the side

Balsamic Reduction

• Pour a bottle of balsamic vinegar into a pan (Use enough so that you allow for it to reduce by half)
• Heat the pan to high
• Whisk briskly, even prior to boiling to prevent burning.
• The vinegar naturally sweetens when reduced (if you like it very sweet you can sprinkle a tablespoon of brown sugar)
• Reduce by half, or until the vinegar takes on a syrupy quality and remove from flame.
• Allow to cool