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 him backstage and asking for his perspective on longevity in the culinary industry. As you watch the short film in my article, ” Wolfgang Speaks Out,” I hope to gain insight that can propel you towards your own goal.
Wolfgang spoke about healthy food, then alternated between cooking and stewardship of our planet. He also shared his life story about family life in Austria and how he began his career.
I am pleased 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.
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
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)
Assemble an electric pressure cooker. Take the lid off, and heat the olive oil. Add garlic and shallot, and sauté, stirring, until tender, about 3 minutes. Add the mushrooms and cook, stirring regularly, until most 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, re-secure the top and cook for about 2 minutes before releasing the pressure and removing the lid.
Once the rice is thoroughly cooked, add the peas to the pressure cooker w/o stirring them into the rice. Secure the lid 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 parsley or chives and Parmesan, if desired.
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