Our First Entry!

Welcome to the first entry of Culinary Corner! My name is Stephen Frei, a chef by trade for over thirty years, and now part of the Outrageous Olive Oils and Vinegars team.  I look forward to sharing ideas, recipes, cooking demonstrations, classes and information with all of you.

Our new Paradise Valley Mall location will be offering classes and demonstrations centered on olive oil and vinegars history, processing, how to utilize these products in everyday cooking and of course, lots of samples! I would appreciate any input you have for these events. E-mail me at phxfreis@cox.net with suggestions regarding class content, times, subject matter, etc.

Now on to my favorite topic, FOOD!! Even in Arizona’s temperate climate, winter means comfort food to me, and as Chef Tournant at the Royal Palms Resort, comfort food is synonymous with risotto.

For whatever reason people that cook at home are intimidated by risotto. I am here to tell you, do NOT be intimidated! Making this dish is not difficult; it just requires a little patience, a sturdy wooden spoon, a thick bottom pan and a separate sauce pan. You will also need to procure some Arborio rice, available at most major grocery stores.

There are two methods in preparing risotto.  First is to prepare all at once, which requires a lot of organization, so the remainder of the meal will be ready at the same time, or enlist the assistance of a second person.  Second style, known as the “restaurant method” involves par-cooking the risotto, rapidly cooling it to prevent further cooking, and then reheating and finishing later. This is my preferred method, especially when cooking at home. So without further ado, here is my favorite risotto recipe.

WILD MUSHROOM AND SAGE RISOTTO WITH CHICKEN

• ·        2/3 cup yellow onion, small diced
• ·        2 cups Arborio rice
• ·        2 ounces butter, divided
• ·        1 ounce Outrageous Olive Oil, any  unflavored varietal
• ·        ½ cup dry white wine
• ·        48 ounces chicken stock or broth
• ·        3 Tablespoons Wild Mushroom and Sage Olive Oil
• ·        ½ cup good Parmesan cheese
• ·        1 Tablespoon fresh chopped Italian Parsley
• ·        Salt and pepper to taste
• ·        1 roasted chicken from grocery store of your choice, pulled and shredded in large pieces

Preparation

Heat the chicken stock till very hot in a medium saucepan

In a large, heavy bottomed pan with shallow sides, Heat one ounce butter and the olive oil until hot

Add onion and sauté until translucent

Add rice, and turn the heat to high, toast rice until fragrant, about two minutes, stirring constantly with a sturdy wooden spoon

Add all the wine and stir until it is absorbed

Begin adding the chicken stock about ½ to 1 cup at a time. Stir constantly. When the liquid is mostly absorbed, add another ½ cup.

Continue until the rice is softened, yet still firm to the tooth. Stock should be about ¾ gone at this point

Transfer risotto out of the cooking pan and on to a baking sheet or cookie pan. Immediately put in the refrigerator to cool rapidly.

About 15 minutes prior to serving, place rissoto back in a shallow saucepan and add the rest of the stock.  Add the shredded chicken, turn up the heat and stir it in ultil heated thoroughly.  At this point remove from the heat, add the remaining butter and 3 Tablespoons of Mushroom and Sage Oil and stir to incorporate.  Fold in the cheese and season with salt and pepper.

Helpful Hints

The best way to tell when risotto is done is to taste the rice. It should be firm, yet yielding to the tooth (“al dente”).

Look for Arborio labeled “superfino” which results in a creamier risotto.

You may prepare the first stage at any point during the day and reheat at dinner time.

A nice tossed green salad, garlic bread, and a bottle of wine

There you have it-- Outrageous Risotto!

Thanks for being in my corner,

Stephen