Ingredients:
6 whole portobello mushrooms
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
3 Roma tomatoes
3/4 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
6-8 fresh basil leaves
1 teaspoon fresh garlic, minced
3 TBSP sea salt
3 TBSP coarse ground fresh black pepper
Preparation:
Clean out brown gills on under-side
of portobellos. Marinate
for 2 hours in 1/2 cup of olive
oil, 1/2 cup balsamic vinegar,
1 tablespoon salt and 1 table-spoon
pepper. Reserve the remaining oil and vinegar for the bruschetta. Chop Roma
tomatoes in 1/4-inch cubes, and lightly toss with remaining olive oil, balsamic, garlic,
mozzarella, basil, salt and pepper. Remove portobellos from marinade and carefully
spoon on the bruschetta mixture. Top each with Parmesan cheese. Grill, bruschetta side
up, for 8 minutes with the lid closed until cheese is partially melted and portobellos have
seared grill markings.
Porcini Mushroom and Truffle Risotto
Serves: 6
Ingredients:
6 porcini mushrooms, finely sliced
1 ounce truffle powder
4 cups chicken or vegetable stock
4 TBSP olive oil
1 medium onion, cut into a 1/4-inch dice
2 1/2 cups arborio rice
1 cup dry white wine
2 TBSP butter
1 1/4 cups (4 ounces) Pecorino Romano
cheese, divided
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WBM october 2020
3 TBSP of white truffle oil (garnish)
Kosher salt and freshly ground pepper
1/4 cup minced Italian flat-leaf parsley
Preparation:
Bring stock to a boil, then reduce heat to a low sim-mer.
Heat the olive oil in a saucepan, add onion and
sauté over medium-high heat until translucent. Add
rice and stir until rice is lightly toasted, then deglaze
by adding wine, stirring constantly until liquid is
absorbed. Using a ladle, add just enough heated
stock to barely cover the rice. Stir constantly until
stock is absorbed. Repeat this process, adding stock
one ladle at a time, allowing stock to be absorbed
after each addition, for approximately 15 minutes
until rice is tender. Remove risotto from heat and
gently fold in butter and truffle powder. Add grated
cheese, salt and pepper and stir. Add 1/2 ladle of
additional stock to loosen up the risotto and plate
immediately. Garnish with shaved Pecorino Romano
cheese, drizzle of white truffle oil and parsley.
Grilled Bruschetta
Portobello Mushrooms
Serves: 6