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Posts Tagged ‘Garlic’

Risotto with Wild Mushrooms, Garlic and Sage

Serves: 4

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 3 cloves minced garlic
  • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry sherry
  • 1/3 cup freshly grated Parmesan cheese
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and sage and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

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Garlic Sauce

Garlic Sauce

  • 4 bulbs of garlic
  • 1 cups lemon juice
  • 1 tsp. salt
  • 3 to 4 cups canola oil

Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium until the sauce turns into a thick white consistency.

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Cheese Ravioli with Crab and Garlic Sauce
6 Servings.

  • 4 oz. cheese ravioli
  • 6 cloves garlic, chopped
  • 2 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 3 tbsp. flour
  • 2 c. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. crab (imitation is fine)
  • 1 c. freshly grated Parmesan cheese

In a small skillet, saute garlic in oil over medium heat until pale gold, about 1-2 minutes. Set aside.

Cook ravioli, al dente; drain. Set aside.

In medium saucepan, melt 3 tablespoons butter over low heat. Stir in flour, then gradually milk. Cook and stir over low heat until smooth and thick. Add salt, pepper and sauteed garlic mixture (with oil).

In a small pan heat the remaining tablespoons of butter. Add the crab and toss over medium heat until hot. Remove.

Place ravioli on platter. Top with hot crab mixture, then sauce. Toss lightly. Sprinkle with Parmesan cheese.

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