Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley

For full recipe and lots of tips & tricks, visit: https://maplewoodroad.com/food/what-is-risotto-mushroom-risotto/

INGREDIENTSRisotto1 c Arborio rice2 Tbsp butter, divided1 Tbsp extra-virgin olive oil1/2 c dry white wine4 c beef stock, warmed up (I use Knorr bouillon cubes)1/2 c freshly grated Parmigiano Reggiano1/4 tsp freshly cracked black pepperKosher salt, as neededMushrooms8 oz baby portobello (aka baby bellas, cremini, etc), thinly sliced to 1/4"1 Tbsp butter1 to 2 Tbsp extra-virgin olive oil1/4 c shallots or yellow onion, chopped1 Tbsp minced garlic1 Tbsp soy sauce1 tsp thyme and/or sage1/2 tsp kosher salt1/4 tsp freshly cracked black pepper1/2 c roughly chopped flat leaf Italian parsley

INSTRUCTIONSBasic RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.Add 1 c of Arborio rice and stir evenly and thoroughly.After a minute or so – when the rice gets glossy (not brown), add 1/2 c of dry white wine and keep stirring. Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano. When the rice is done, add (at least) 1 Tbsp butter and (at least) 1/2 c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (1/4 tsp).Mushroom RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1/4 c chopped shallots and cook for 2 minutes until translucent.Add 8 oz sliced mushrooms, 1 Tbsp minced garlic, 1 tsp dry thyme and/or sage, 1 Tbsp soy sauce, and season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes. Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary. Remove from the saucepan and set aside. Next, cook the risotto as outlined in the Basic Risotto recipe above.Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.

ingredients：

all purpose flour 400g

sugar 12g 1 tablespoon

salt 1g 1/8 teaspoon

boiling water 83g 1/3 cup

warm milk (about 35 °C) 167g 2/3 cup (reduce the milk amount by 15-30g, if you live in a humid place)

yeast 3g 1 teaspoon

large eggs 2

oil 24g

for egg wash:

1 egg

1 tablespoon milk

1/2 teaspoon confectioners sugar

small pinch salt

Method:

Start by combining flour, sugar and salt together. Mix with a spatula. Add boiling water and slowly incorporatenow microwave some cold milk for 30 seconds. add yeast and mix. pour into the flour and water mixture. add eggs and mix. the dough should be very sticky. DO NOT add more flour. Rest for 20 mins with a lid onafter you have rested add oil. Oil should make the dough no sticky. Knead the dough until the oil in incorporated and it is sticky again. Cover and rest for 1 hour.after one hour, punch the dough with floured hands until you have let most of the air out. It should be about the size of the dough before resting. Now, split into three pieces. flour a surface and roll it out. fold both ways in. then, smooth side down, roll it out with a pin. With your hands, roll it into a roll ( sorry, is this confusing?) and place into a prepared bread tin. This is optional. If you want to just place all the pieces into the bread tin. but doing that will help the bread have more layers and fluffiness. rest in bread tin for 1 hour.now, make your egg wash by combing all ingredients and mixi with a whisk. using a brush bush a thin layer on. cook at 190C for 30 mins. take out and cool for 5 mins.. You can split them open with your hands or cut with a knife. Enjoy!!!

Ingredients Spätzle Dough

1/4 cup (50 ml) Water ( might have to add more)2 Cup (250g) Flour3 Eggs1tsp (5g) SaltIngredients Fried Onions

1-2 Cups Vegetable Oil1/2 OnionIngredients Cheese Spaetzle

12-14 Oz (340- 400 g) Strong flavored Cheese (le Gruyere, Strong Cheddar,...)4 Slices of Bacon1/2 Onion1/4-1/2Cup Heavy CreamBroil for 5 minutes

Directions Spaetzle

Mix all dry ingredient togetherAdd liquid ingredientsKnead the dough for around 10-12 minutes, with a wooden spoon until the dough gets smooth and you can see some big bubbles.let the dough rest in a bowl covered with some plastic wrap for at least 30 min.Boil one big pot of salt waterUse your spaetzle tool and form the spaetzle. Pusher for short round Spaetzle, Board for long and thin Spaetzle -> check out the tutorial clip linked at the bottomBoil it for 3-5 minutes, drain them and put them asideDirections Fried Onions

Cut the onion into small slices, I recommend using a mandolinBoil the onions in salted water for 5 minutesDrain and dry them afterwardsFry the Onions in Vegetable oil for 5 minutes or until they are lightly brown.Put them on paper twol and let the access fat drip off.Directions Cheese Spaetzle

Cut the Bacon slices into small stripes and roast them for a few minutes before you add the 1/2 diced onion to the pan ( I recommend using a cast iron pan)After the Onions are soft and the bacon is almost crispy you are going to add some butter and the spaetzle. Saute it for a few minutes until the access water is gone.Slowly add the Cheese in several batches. As oosn as the first batch is melted add the heavy cream to the speatzle. As soon as it is incorporated nicely add the left over cheese.Stir frequently until everything i smelted and nicely combined.Depending on the cheese you used, you might have to season the Spaetzle as well ( salt, Peper, Nutmeg...) whatever you likePut the pan into the broiler for 5 minutes until golden brownTopp it off with the crispy onionsEnjoy your homemade Spaetzle

Video tutorial for the Spaetzle making process: Spaetzle Making Tutorial

I messed up a bit at the heart shape there, a bit frustrated about it but don't mind too much because the end result was just too tasty. I like this more than tiramisu or cheesecake on their own.

The recipe in text form, originally written by u/italian_cook (link to original post and video at the end of this comment)

Ingredients :

500 gr mascarpone (1.1 pound)100 gr heavy cream ( 3.53 ounce )130 gr sugar ( 4.59 ounce )300 gr savoiardi (10.58 ounce )250 gr coffee (8.82 ounce )unsweetened cocoa powder250 gr cream cheese (8.82 ounce )10 gr gelatin ( 0.35 ounce ) 1100 gr butter ( 3.53 ounce )6 EGGS----------- How to make a Savoiardi Crust ------------------

Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowltake 100 gr (3.53 ounce) of butter, put it in a saucepan and melt itonce the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix wellPress the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.----------- How to Mascarpone Cream ---------------

separate the egg yolks from the egg whitesput the gelatin in abundant water for at least 10 minutes until is softin a mixing bowl put the yolk and begin to work it with an electric whisk if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)add 1/2 of sugar at the time and let the yolks absorb itwork the yolks until they change coloradd the mascarpone a little at the time beating with an electric whisk until it becomes smooth.Repeat the operation with the cream cheeseput the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy creamAdd the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth------------ Assembly-------------------------

Cut the remaining savoiardi in halftake the springform pan from the fridge and pour half of the cream cheese mixtureSoak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer pour another quarter of the cream.can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream.Finally cover with the remaining cream cheese mixture put the springform pan in fridge for at least 3 hour.take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.That's all! if you have any question feel free to ask. See you next time, i think that will be a classic carbonara! In the meanwhile Buon Appetito!!!

*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks if you have a stand mixer and a food thermometer the operation it's pretty easy

The original source: https://www.reddit.com/r/recipes/comments/ja0f02/no_bake_tiramisu_cheesecake_a_sweet_fusion/

You can also check out the video to see full instructions: you don't like FISHY TASTE, feel free to adjust the amount of dried seafood ingredients. Thanks for all your feedback.

Ingredients

For the broth

• 1 whole stewing chicken or 3 lbs chicken bones

• 1 piece kombu

• 1/4 cup dried scallops (optional if it's too fishy for you)

• 1/4 cup anchovies (adjust the amount to your taste)

• 1/4 cup bonito flakes

• 1/4 cup dried shrimps (adjust the amount to your taste)

• 1/2 inch ginger thinly sliced

For the tare

• 1 cup soy sauce

• 1 piece kombu

• 1/2 cup mirin

• 1/2 cup sake

• 8 scallions

• 1/2 cup bonito flakes

• 1/4 cup sugar

• 1/2 inch ginger thinly sliced

8 gloves garlic crushed

Instructions

Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes. Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare. Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.

The original recipe with more images and instructions video can be found here

https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/

Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces

INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil

INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.

Chicken

4 tbsp canola oil4 boneless skinless chicken thighs3/4 cup panko1/4 cup grated Parmesan1 cup milk2 tbsp flourCajun sauce

1 tbsp butterOld bayPaprikaCayenne1 small yellow bell pepper diced1 small red bell pepper diced1 small red onion diced3 minced garlic cloves2-3 tsp chili flakes1 1/4 pints of heavy cream1 cup chicken broth1 box of farfalle pastaInstructions:

Melt butter in large skillet over medium heat.Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutesAdd garlic and crushed red pepper to skillet and saute 3 minutes.Add whipping cream and chicken stock.Simmer until sauce re-heats and thickens slightly, about 5 minutesAdd 1 cup grated Parmesan cheese to sauce, stirring to incorporate.Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce andPound chicken thighs until very thin (the thinner the better).Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoningPlace milk in dish for dipping.Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbsPlace in cast iron pan that the oil has been heated in and fry at medium high temperature until golden crisp and cooked through.Add more oil as needed.Remove and drain chicken; keep warm.Meanwhile, cook farfalle pasta in large pot of boiling salted water until tender but still firm to bite.Save some pasta water. Drain remaining water and return to pot.Add sauce and toss to coat, slowly adding reserved pasta water as neededPlace pasta with sauce on plate, and top with chicken thighs.Serve, adding additional Parmesan and chili flakes to taste

Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!

Originally posted Japanese Potato Curry - Chefs Binge

Ingredients for 4 portions:

2 medium carrots, diced2 large waxy type potatoes (this type melts in the mouth)2 small onions finely chopped4 garlic cloves slicedhalf a celery stalk finely chopped500ml of beef stock200ml of coconut milk4tsp of curry powder (I used mild madras as it is one of my favourites)2tbsp of plain flour1tbsp of dark soy sauce1tsp of honey1tbsp of mirinrapeseed oil for fryingInstructions:

1. Heat 2tbsp of rapeseed oil in a frying pan.

2. Sweat the onions and celery on medium heat for 5 minutes.

3. Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step)

4. Transfer to a medium pot and add beef stock, soy and mirin.

5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

8. Stir in curry roux to thicken and serve with rice and sliced green chilli.

Enjoy!

Couldn't recommend more highly. Perfect blend of classy and casual