03/03/2009, Mushroom Truffe Risotto and Tiramisu'

Here are the pics and recepis from the first class of YOU CAN COOK on Tuesday 3rd of March, thank you all for coming along.



















Tiramisu’

INGREDIENTS for 4-5 persons

• 4 egg yolks
• 2 table spoons of white sugar
• 1 pinch of salt
• 4 egg whites (“snow” whipped)
• 500g mascarpone cheese
• 2 packages ladyfingers
• 2 espressos + ¼ cup of “Amaretto di Saronno” liqueur
• 1 teaspoon unsweetened cocoa powder, for dusting

DIRECTIONS
1. Combine egg yolks and sugar. Whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip the whites with a pinch of salt. Gently fold into yolk mixture and set aside.
3.Dip the lady fingers biscuits in the coffee and liqueur mixture and lay them in the bottom of a large glass bowl. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, and filling layers. Refrigerate several hours or overnight. Garnish with cocoa powder only when ready to serve.



Mushroom Risotto

INGREDIENTS for 4 persons
• 1 and half liter of broth,
• 5 tablespoons olive oil,
• 6-7 shitake mushrooms, thinly sliced
• ½ pack of dried ‘porcini’ mushrooms,
• 1 clove of garlic sliced.
• 1/2 onion, diced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped parsley
• 2 tablespoons butter
• 1 cup freshly grated Parmesan cheese


DIRECTIONS
1. Put the dry mushroom in a bowl with warm water for 20 minutes.
2. In a pan, prepare the broth over low heat. (can use mushroom stock cubes) Make use of the water from the mushrooms above.
3. Warm 2 tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the mushrooms (dry and fresh) and the garlic, cook until soft, about 10-15 minutes. Remove mushrooms and their liquid, and set aside.
4. In a new pan add 2-3 tablespoon olive oil and stir in the onion. Cook for a couple of minutes. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 15 minutes.
5. Stir in mushrooms with their liquid and cook for another 10 minutes.
6. When the rice is ‘al dente’ add parmesan, butter and fresh parsley, remove from heat and season


See you all in the next classes.
Please visit http://ucancook.homestead.com/index.html for the updated schedule of cooking classes.