Recipe

Wolfgang Puck Masters | Risotto & Lamb

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Wolfgang Puck Masters Risotto & Lamb Masters Class

Wolfgang Puck was at his best at the DC Metro Cooking Show 2019. He was humble and treated his guests well. I had the pleasure of meeting with him back stage and asking his perspective on longevity in the culinary industry. As you watch the short film in my article, ” Wolfgang Speaks Out,” I hope gain insight which can propel you towards your own goal.

Wolfgang spoke out about healthy food, then alternated between cooking to stewardship of our planet. He also shared his life story, specifically about family life in Austria and how he began his career.

It is my pleasure to include his ” Brown Rice Mushroom Risotto” recipe from his new book, ” Wolfgang Makes It Easy.” It’s available for viewing on Wolfgang Puck Masters Class .

Ingredients:

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 tablespoon minced shallot

2 Cups coarsely chopped fresh mushrooms of any kind

1 cup of brown rice

1/2 cup homemade chicken stock(good quality canned or homemade

1 tablespoon port

Kosher salt

Freshly ground black pepper

Onion Soubise (pg283) of his book

1 cup fresh peas or frozen baby peas

2 tablespoons finely chopped fresh flat-leaf parsley or chives

1/4 cup grated Parmesan(optional)

Directions:

Assemble an electric pressure cooker. Take the lid off, and heat olive oil. Add the garlic and shallot and sauté, stirring until tender, about 3 minutes. Add the mushrooms and cook, stirring regularly, until most of the moisture has evaporated, 10 – 15 minutes.

Next, prepare the Onion Soubise. When the rice is done, release the pressure and carefully remove the lid. Taste the rice. If the rice isn’t done, then re-secure the top and cook about 2 minutes before releasing the pressure and removing the lid again.

Once the rice is thoroughly cooked, add the peas to the pressure cooker w/o stirring them into the rice. Secure the lid back to the pressure cooker and leave for 5 minutes to allow peas to steam under residual heat. Then, uncover and stir the peas into the rice mixture.

Stir in the hot Onion Soubise. Taste and adjust the seasonings.

Serve immediately, garnish with the parsley or chives and Parmesan, if desired.

Cheers!

Love and light!