Building the Future Now

By: Walter Scheib, Prepared By Victoria Grazi

Ingredients:

Sautéed Mushrooms

• 6 ounces mixed wild mushroom such as morels and chanterelles
• 2 tablespoons olive oil
• 1 tablespoon very finely chopped garlic
• 1 tablespoon very finely chopped shallot
• ¼ cup dry white wine
• Salt and freshly ground black pepper

Risotto

• 3 tablespoons olive oil
• 1/3 cup diced Spanish onion
• 1 tablespoon diced shallot
• 1 cup Arborio rice or other risotto rice
• ¼ cup dry white wine
• 5 to 6 cups parve chicken stock, simmering in a pot on backburner
• 2 tablespoons crème fraiche or heavy cream
• 2 tablespoons lemon zest
• 1 teaspoon roasted garlic puree (see box)
• Salt and freshly ground black pepper

Garlic Puree

• 1 head of garlic
• 1 tbsp olive oil
• 1 tbsp water
• salt and pepper

Directions:

Mushroom Preparation

1. Wash and wipe clean the mushrooms. Cut into bite size pieces, about 1 cup.
2. Sauté the mushrooms by heating oil in a 10 inch heavy-bottomed sauté pan set over medium heat.
3. Add the garlic and shallot and sauté until softened but not browned, 2 to 3 minutes.
4. Add the mushrooms and sauté until they begin to give off their liquid, 3 to 4 minutes.
5. Add the white wine and let it reduce until nearly dry, about 3 to 4 minutes stirring occasionally.
6. Season to taste with salt and pepper.
7. Transfer the mushrooms to a baking sheet and spread them out so they cool as quickly as possible. Keep at room temperature for up to 2 hours.

Risotto Preparation

1. Heat oil in a heavy bottomed medium saucepan over medium heat.
2. Add the onion and shallot and sauté until softened but not brown, 3 to 4 minutes.
3. Add the rice and cook, stirring, for 3 to 4 minutes to coat the rice with the oil.
4. Add the wine and cook stirring constantly, until the rice has absorbed almost all of it, 4 to 5 minutes.
5. Ladle 2 cups of stock into the saucepan, stirring constantly, until the stock is absorbed by most of the rice.
6. Add more stock in ½ cup increments, cooking and stirring, and adding more only after the previous amount has been absorbed.
7. Continue adding stock until all of the stock is used, 25 to 30 minutes total cooking time, or until the grains are al dente and the risotto is a bit soupy.
8. To finish, fold in the crème fraiche, lemon zest, garlic puree, and two thirds of the mushrooms.
9. Season with salt and pepper. Serve topped with the remaining mushrooms.

Garlic Puree Preparation

1. Preheat oven to 350.
2. Place a head of garlic in a small ceramic dish or ramekin.
3. Drizzle one tablespoon olive oil and 1 tablespoon water and season with salt and pepper.
4. Cover and bake until cloves are soft about 40 minutes.
5. Remove the dish from the oven.
6. When the garlic is cool enough to handle, separate the cloves and squeeze the garlic out of the papery skin.
7. Mash smooth with a fork.

The puree can be refrigerated in an airtight container for up to 3 days.

Stir leftover puree into soups and sauces, or into softened butter for an extra flavorful spread.

Walter Scheib, author of, The American Chef, was White House chef from 1994-2005. He currently offers kosher event coordinating services through www.TheAmericanChefKosher.com