Gorgonzola and Porcini Mushroom Risotto

Cook Time: 25 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 4 cups low-sodium chicken stock
* 1 1/2 ounces dried porcini mushrooms
* 3 tablespoons butter
* 1 medium onion, diced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/2 cup grated Parmesan
* 3/4 cup (3 ounces) Gorgonzola, crumbled
* 1/4 cup chopped fresh chives
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat.
Add the porcini mushrooms. Remove the pan from the heat and set aside
for 30 minutes until the mushrooms are tender. Using a slotted spoon,
remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over
medium-high heat. Add the onion and mushrooms and cook until the
onions are tender but not brown, about 3 minutes. Add the rice and
stir to coat with the butter. Add the wine and simmer until the wine
has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and
stir until almost completely absorbed, about 2 minutes. Continue with
remaining stock, adding 1/2 cup at a time, and allowing each addition
to be absorbed, until the rice is tender to the bite and the mixture
is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir
in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the
risotto to a serving bowl. Serve immediately.

Ragu with Pancetta and Prosciutto

HOLIDAY GIFTS FROM HOME

Cook Time: 1 hour
Level: Easy
Yield: 4 (32-ounce) jars

Ingredients

* 2 ounces dried porcini mushrooms
* 1/4 cup olive oil
* 2 large onions, diced
* 2 carrots, diced
* 4 garlic cloves, peeled
* 8 ounces chopped pancetta
* 8 ounces chopped prosciutto
* 3 tablespoons tomato paste
* 2 cups beef broth
* 3 (26-ounce) jars marinara sauce (about 9 cups)

Directions

In a small bowl, pour just enough hot water over the porcini mushrooms
to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the
onion, carrot, and garlic and cook until softened. Add the pancetta,
prosciutto, and tomato paste and stir until the tomato paste is
dissolved.

Add the mushrooms and their soaking water, the beef broth, and the
jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into
jars.

Serve with fresh or dried pasta.

From: foodnetwork.com

Rigatoni with Vegetable Bolognese

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1-ounce dried porcini mushrooms
* 1 1/2 cups hot water
* 3 carrots, peeled and chopped
* 1 onion, peeled and chopped
* 1 red bell pepper, seeded and chopped
* 2 garlic cloves
* 1/4 cup olive oil
* 2 teaspoons chopped fresh thyme leaves
* 1 teaspoon chopped fresh oregano leaves
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 5 ounces assorted mushrooms (like shiitake, cremini, and brown),
stemmed and chopped
* 2 tablespoons tomato paste
* 1/2 cup red wine
* 1/2 cup mascarpone cheese
* 1 pound rigatoni pasta
* 1/4 cup Parmesan

Directions

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups
very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor.
Pulse the vegetables until finely chopped but still chunky. Place the
olive oil in a large, heavy skillet over medium-high heat. Add the
chopped vegetables, thyme, oregano, salt, and pepper and cook until
tender, about 6 minutes. Strain the porcini mushrooms, reserving the
porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms,
and tomato paste and continue cooking, stirring to dissolve the tomato
paste, until the mushrooms are softened, about 5 minutes. Add the
porcini mushroom liquid and red wine. Bring the liquid to a boil,
reduce the heat to low, and let the mixture simmer until the liquid is
reduced by half, about 10 minutes. Add mascarpone cheese and stir just
until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/2 cup of the cooking liquid and add to the vegetable mixture. Add
some of the reserved pasta cooking liquid, if necessary, to moisten
the sauce. Toss with Parmesan and serve.

From: foodnetwork.com