About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Harvest Martini | Main | Grilled Mushroom, Swiss Cheese and Truffle Oil Sandwich »

Porcini Risotto in Prosciutto Cups

By Deborah

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Porcini is the Italian name for the King Bolete mushroom. As far as I'm concerned they are royalty in the world of mushrooms. They're what I reach for first when I want a mushroom focused dish, and I could fill an entire week with my favorite porcini concoctions. One of the best is deep-fried Mac & Cheese, made with provolone, mozzarella, and porcini. Try it.

But today, I'm sharing an easy to assemble pass-around appetizer that never fails to earn raves when I serve it.

Ingredients:

1 oz - dried Porcini Mushrooms (Use premium mushrooms with as much white meat as possible).
Prosciutto sliced not quite paper-thin. Enough slices to wrap the bottoms of 24 mini-muffin tin cups.
Olive oil cooking spray
3 T butter
2 T OLIVE OIL
1 large clove garlic, finely minced
1 small to medium onion, finely chopped
2 cups Carnaroli or Arborio rice (whichever you prefer to work with)
1/2 cup dry white wine
4-5 cups chicken or vegetable stock (this is an approximation because the rice will determine how much you need)
3/4 cup freshly grated Parmigiano-Reggiano plus
fresh ground pepper and salt to taste

To create Proscuitto cups:

Spray bottom side of 2 mini-muffin tins with oil.

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Cut thin slices of prosciutto into roughly 4-5 inch pieces and wrap around the bottom of each muffin cup. You may want to do two layers for complete coverage, but don’t do more than two. Don’t worry about being perfect. Rustic is the look you are going for.

Broil in oven until prosciutto cups begin to harden. Don't take your eyes off them because they can burn before you know it.

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Remove trays from oven and transfer cups, right side up, to a thick layer of paper towel to drain and cool.

To make risotto:

Soak porcini mushrooms in 2 cups very hot water.

Drain mushrooms, filtering and reserving soaking water.

Chop porcini into small pieces.

Bring stock to a boil in a saucepan and keep at a simmer for use.

In another pan, melt butter and heat with olive oil. Add minced onion, cooking until they become translucent, then add garlic, cooking to a light golden brown.

Add chopped porcini and rice all at once, cook and stir until rice grains are coated with butter and oil. Add wine. Cook, stirring constantly until evaporated.

Add filtered porcini water. Cook, stirring constantly until absorbed.

Begin adding simmering stock, one ladleful at a time and stirring until absorbed.

When rice is tender, remove from heat and stir in salt, pepper, and 1/2 cup of the grated Parmigiano-Reggiano.

To assemble:

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Fill proscuitto cups with risotto mixture, top with remaining 1/4 cup grated Parmigian-Reggiano and put under oven broiler just long enough to barely begin browning cheese.

Serve warm. These are meaty and rich, so as a pass-around you will only need one per guest. If it is an appetizer, serve two per guest. I'll admit that I sometimes make an entire meal of them.

I've made this mushroom recipe many times and tinkered with it as I went. So I'd call it a Home Run.

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Comments (5)

teaberry:

I think I could make a whole meal on these. What an ingenious idea to make these little cups. LOVE IT!

Deborah responds: Thanks, Terry. Don't you just love making things that look so much harder than they really are?

Oh, Deborah, these are definately a home run and I haven't even tasted them. What a great idea!!! I never thought about how to make risotto into a hand-held appetizer. I will be trying this one for sure. Thanks for the idea.

Deborah responds: Thanks, Cindy. You will love them. So, easy to make.

Oh, I love the process photos that show how to create all of this...those little cups are just such an inspiration...thanks for sharing all of that. The recipe looks wonderful and I am just imagining all the tastes in it...I will try this soon...the guys are going to think I'm genius with those little cups! Very nice!

They look yummy, and they are SO CUTE!

Finally have my mushroom post up...my timing can sometimes be erratic but I am hoping to do all the ingredients. Am working on duck post now, so hopefully that will be up later today, but here is my mushroom post:
http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2011/10/flavors-mushrooms-enoki-salad-enoki-soup-enoki-summer-rolls-enoki-pancakes.html

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This page contains a single entry from the blog posted on October 16, 2011 3:46 AM.

The previous post in this blog was Harvest Martini.

The next post in this blog is Grilled Mushroom, Swiss Cheese and Truffle Oil Sandwich.

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