Our Executive Chef, Jamil Pineda, shared this recipe on Sarasota's Suncoast View on September 30, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this delicious dish available on the Restaurant’s NEW Vegetarian Menu.
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Chop vegetables into 1-inch chunks. (Remember, the greater the surface area, the more quickly vegetables will yield their flavor.)
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes.
1 cup dried porcini mushrooms
5 cups warm water, divided
11/2 cups coarsely chopped red onion
1 cup dry red wine
1/2 cup coarsely chopped celery
1/2 cup chopped shallots
1/3 cup chopped carrot
1 whole garlic head, halves
2 thyme sprigs
1 flat-leaf parsley sprig
1 sage sprig
Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes.
Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms.
Place in a 3-quart saucepan; strain reserved liquid into the pan.
Add 3 cups of water, red onion, and remaining ingredients.
Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.
½ lb butter room temperature
1 oz chop garlic
2 teaspoon cup chop parsley
½ teaspoon Tabasco
½ teaspoon Worcestershire
1 oz shallot minced
½ teaspoon key lime juice
Mixed all ingredients and store in a plastic container.
24oz vegetable Stock
8oz Porcini Mushroom Broth
4oz tablespoons olive oil
2 shallots, chopped
1½ cup Arborio
1/2 cup Pinot Grigio
1-pound assorted wild mushrooms (Oyster, Shiitake, and Trumpet), sliced
2 oz garlic butter
Salt and Pepper to taste
In a sauté pan over medium-high heat and add the oil and mushrooms.(cook for about 2 minutes), then add the white wine and scampi butter and cook until wine is gone season with salt and pepper and set aside.
Bring vegetable broth to simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot.
Add olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Then add rice and stir to coat.
Simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add remaining of both hot broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and the mixture is creamy. (about 20 minutes).
Stir in parmesan cheese, mushrooms, divide the risotto among 4 pasta bowls, drizzle with aged Balsamic Vinegar then serve.