Young Chefs Spring Break Camp at The Chef's Gallery

12:11 PM, Mar 5, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Suzanne Schilling from The Chef's Gallery joined us this morning with a tasty preview of their upcoming young chefs' cooking camp taking place March 18 and 19.

For more information on The Chef's Gallery, their events, and cooking classes, visit www.thechefsgallery.com.

WILD MUSHROOM AND ASPARAGUS RISOTTO
Serves 6 as a side dish

¾ lb fresh asparagus, cut into 1½ inch lengths
6 tbsp olive oil
4 cups chicken stock, low sodium- plus 1 cup more if holding rice before serving
1 large leek
1 large portabella mushroom, chopped
1 cup Arborio rice
¾ cup white wine
½ cup whipping cream
½ cup grated parmesan cheese
2 tbsp fresh sage, finely chopped

Heat the water to the boil over high heat. Add the asparagus and boil until tender crisp, about 2 min. Set it aside.

Sauté the mushrooms in 2 tbsp of the olive oil until browned and cooked through. Set aside.

Heat the chicken stock in a separate pan until it boils. Reduce the heat to low and barely simmer the stock. Cover and hold until ready to use.

Heat 2 tbsp of oil in another very large sauce pan over medium hot heat. Add leeks and sauté until soft but not brown, about 10 minutes.

Add rice and stir 1 minute until rice is coated in the oil. Add wine and cook until absorbed, stirring constantly, about 2 minutes. Add ¾ cup hot stock and simmer until absorbed, stirring frequently.

Add remaining stock ¾ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.
(You may stop when the rice is a little less than al dente. When you restart you need to add the left over stock and some additional stock to loosen the rice up and finish the cooking, ½ cup at a time and cook until it is al dente.)

Add asparagus, mushroom, cream, Parmesan cheese and sage; stir until heated through. Season the rice to taste with salt and pepper. Serve warm.

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