Recipe » Wild Mushroom Risotto from Nokomis
A favorite at Nokomis these past weeks has been the Wild Mushroom Risotto. Several of you have asked for the recipe. You can substitute any mushrooms you like. These are just my favorites.
4 main course servings or 8 first course servings
To Make the Mushroom Broth:
2 qts chicken stock
8 oz sliced cremini mushrooms
1 oz dried black trumpet mushrooms
Salt and white pepper to taste
In a stock pot, combine mushrooms and stock and bring to a boil. Reduce the heat and strain through a fine mesh sieve.
Risotto
5 Tbsp unsalted butter
½ lbs hedgehog or chanterelle mushrooms, cleaned and sliced
½ lbs dried black trumpet mushrooms, morels, or other dried mushroom, cleaned and sliced.
1 Tbsp extra virgin olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 lbs Arborio rice
1 tsp thyme leaves, chopped
½ C dry white wine
¼ C grated parmesan cheese
Method:
In a large sauté pan, heat the butter over medium heat. Add mushrooms and salt. Cook and stir occasionally for about 2 minutes or until mushrooms are softened. Set aside.
In a large braising pan, heat 2 Tbsp butter and the olive oil over medium heat.
Add the shallots and sauté for 1 to 2 minutes.
Add the garlic and sauté 2 more minutes.
Add the rice and cook, stirring with a wooden spoon, for about 8 minutes or until the rice turns milky white and begins to stick to the pan.
Add the thyme and keep stirring.
Add the wine and some of the stock to cover the rice. It will absorb quickly.
Cook 2 minutes, stirring, and then add more stock 1 C at a time. Continue to add stock as it is absorbed.
Let it cook 15 minutes, and then taste the rice. It should be firm yet cooked through.
Stir in mushrooms, parmesan and remaining butter. Season with salt and pepper.
Enjoy!
Recipe » Corned Beef Cabbage Rolls
8 large cabbage leaves
8 thin slices deli corned beef
1 large potato
1 small onion, finely chopped
1 tablespoon butter or olive oil
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper
Pierce the skin of the potato with a knife in several places and microwave for about 8 minutes, turning every 2 minutes until just tender. Allow to cool, peel, coarsely chop and set aside. Heat the butter or olive oil in a small pan and sauté onion until tender and translucent. In a small bowl, combine onions, chopped potato, sour cream, and mustard. Season with salt and pepper and stir to thoroughly blend. Set aside to cool. Divide into 8 equal portions
Blanch the cabbage leaves in a large kettle of simmering water for about 1 minute, until tender. Drain on paper towels. Using a sharp knife, remove the thick spine of each leaf, and overlap the sides to form a center seam. Top each leaf with a thin slice of corned beef.
Place one portion of the potato mixture in the lower center of each leaf, leaving a 2″ margin on either side. Fold the sides of the cabbage leaf in toward the center, and fold the lower edge up over the filling. Roll the leaf snugly around the filling and place seam side down in a steamer basket. Steam the cabbage rolls for about 5 to 7 minutes, until tender and hot throughout. Makes 8 rolls.
Recipe and photo ©2009 Celeste Heiter, published with permission.
Recipe » Hungarian Goulash
2 pounds lean beef, cut into bite-sized pieces
1/4 cup flour
3 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, finely minced
1/2 cup dry white wine
2 tablespoons tomato paste
4 cups beef stock
2 tablespoons Hungarian paprika
Salt and pepper to taste
4 portions egg noodles, cooked according to package directions
1/2 cup sour cream
Dredge the beef in flour. Heat the olive oil in a large kettle. Add beef, onions and garlic, and sauté, stirring frequently until lightly browned. Add white wine and stir until thickened. Add tomato paste and stir thoroughly to blend. Add beef stock and paprika. Season with salt and pepper. Reduce heat and simmer uncovered, stirring frequently until meat is tender, about one hour. If the sauce becomes too thick, stir in more stock a little at a time as needed. Serve over egg noodles with a dollop of sour cream. Serves 4.
Recipe and photo ©2009 Celeste Heiter, published with permission.
Recipe » Carrot Risotto
2 tablespoons butter
1 tablespoon olive oil
1/2 small onion, finely minced
1 cup short grain rice, uncooked
1/4 cup dry white wine
4 cups chicken stock
3 carrots, trimmed and peeled
1/2 cup parmesan cheese, finely grated
Salt and pepper
Chop carrots into chunks, and puree in a blender or food processor with about 1/2 cup of stock. Melt butter over medium heat in a large, heavy saucepan. Add olive oil, onion and dry rice and sauté, stirring constantly with a wooden spoon, until onion is tender and rice is opaque and lightly golden, about 5 to 7 minutes. Add white wine and stir constantly until the wine is absorbed. Add 1/2 cup stock and continue stirring until stock is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly and allowing stock to be absorbed before adding more. When 2 cups of stock have been added, sample the rice to test doneness. If rice is done, do not add any more stock. If the grains of rice are still hard in the center, continue adding stock 1/2 cup at a time until the rice is done. Once the rice is done, add carrot puree and parmesan cheese and stir to thoroughly to mix. Add salt and pepper to taste. If the risotto becomes too thick before serving, a little more stock may be added for a creamy texture. Serves 4.
Recipe and photo ©2009 Celeste Heiter, published with permission.
2009 Bockfest at Fitger’s Plaza » Duluth, MN
Three days of fun: Thursday March 12th - Saturday March 14th
Date: Friday March 13th, 2009 Time: All Day
It’s time for Bockfest, our German celebration of Spring! March 12-14, the Fitger’s Courtyard is the place to be. As always, there will be campfires in the Courtyard, live entertainment, competitions, and of course, the legendary Split Rock Bock beer. So, grab your friends and family and come on down to the Fitger’s Courtyard.
6pm - Blessing of the Bock, Campfire, Food & Beer Tent Open
Date:Thursday March 12th, 2009 Time: All Day
It’s a sure sign of Spring, when we bring the Leiderhosen in for dry cleaning, and dreams of Sugarplums make way for those of brats and Split Rock Bock beer. Even if you’ve never attended this “blessed” event, you still have time to mend your ways! March 12-14, the Fitger’s Courtyard is the place to be! As always, there will be campfires in the Courtyard, live entertainment, and of course, the legendary Split Rock Bock beer. So, grab your friends and family and come on down to the Fitger’s Courtyard.
5pm - Blessing of the Bock, Campfire, Food & Beer Tent Open
Date: Saturday March 14th, 2009 Time: All Day
Be sure to mark your calendar: March 12-14, the Fitger’s Courtyard is the place to be! Join us for the Annual Bockfest. As always, there will be campfires in the Courtyard, live entertainment, and of course, the legendary Split Rock Bock beer. So, grab your friends and family and come on down to the Fitger’s Courtyard.
Noon - Food & Beer Tent Open
2pm - Volksmarch on the Lakewalk
3pm - Polar Bear Plunge
4pm - Team Stein Race
7pm - Blackforest Torte Eating Contest
8pm - Team Beer Drinking Contest
Leiderhosen and goats welcome, but not required.
