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Euro Gourmet Inc.
10312 Southard Drive
Beltsville, MD 20705
Toll free 1-800-799-EURO
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Send us your original recipe and get a chance to win a prize from the chefs at EUROGOURMET.
Every month our culinary experts will choose a winning recipe, and its creator will be awarded a prize with our compliments. The recipe will also be placed on our website during the following month, together with name and picture of the person who invented it. You can send your recipe to webmaster@eurogourmetonline.com
Our featured Recipe from Chef Roberto Donna
Galileo Restaurant, Washington DC
Euro Gourmet customer since 1999
RISOTTO AI PORCINI E SUGO DI VITELLO
RISOTTO WITH PORCINI MUSHROOMS AND VEAL JUS
INGREDIENTS
7 oz.Porcini Mushrooms (Sliced ¼ inch each) 1Garlic Heads
4 tbs.Olive Oil
1Glass of Italian Wine (Pinot Grigio, Arneis)
3 oz.Butter
½ Onion
1 lb.Arborio Rice
1 ½ qt.Chicken Stock
½ tsp.Chopped Rosemary and Sage
2 tbs.Reduced Veal Stock
To Prepare the Risotto:
Chop the onions very finely and place in the pan with 1 tbs. of olive oil and 1oz.of butter. Cook very slowly until the onions are translucent and add the chopped herbs, Julienne and slice the mushrooms. Sauté for 2 more minutes add the rice, and toast for 2 more minutes. Then add the white wine and let it reduce completely. At this point start to add the hot chicken stock to the rice until the rice is al dente (it should take no more than 15 minutes). Remember to add the stock a bit at a time to prevent over cooking the rice.
When the rice is cooked remove from the flame. Add the remaining butter and stir very well until a nice creamy consistency is reached.
To Serve:
Place the rice in the serving dish and sprinkle with the hot veal juice.
ROASTED DUCK LIVER WITH PORCINI MUSHROOMS AND DUCK JUS
INGREDIENTS FOR DUCK LIVER:
1 Duck Liver, whole
3 Shallots
1 stalk Rosemary
1 stalk Thyme
Sage Leaves
2 cloves Garlic
INGREDIENTS FOR PORCINI:
1 bag Fresh Porcini Mushrooms
6 cloves Garlic, with skin on
5 stalks Rosemary
4 stalks Thyme
3 leaves Sage
½ cup Olive Oil
Salt
Black Pepper
INGREDIENTS FOR DUCK JUS:
4 lbs. Duck Bones, cut into small pieces
1 cup Onions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
4 cloves Garlic, smashed
4 stalks Rosemary
4 Sage leaves
3 Bay leaves
5 stalks Thyme
1 gal. Water or Duck Stock
4 cup White Wine
Sea Salt
Pepper
To prepare the duck jus:
Roast in a saucepan, the bones of the duck until nice and brown. Add the vegetables and cook for 10 more minutes and add the rest of the herbs. Add two cups of white wine and fully reduce and repeat the same thing with the rest of the wine. Add one pinch of salt and one of pinch of black pepper. Add the water and simmer for 4 hours. This should yield no more than 1 pint of jus.
To prepare the roasted porcini:
Mix all of the ingredients together and place in a bag formed with aluminum foil. Bake at 400 degrees for 15 minutes. Remove all the herbs.
To prepare the Duck Liver:
Take the lobe of the duck liver and marinate it with the shallots, garlic, herbs and black pepper for at least 6 hours. Saute in a skillet on both sides with the marinade then add salt and place the skillet in the over at 350 degrees for 14 minutes. Remove from the oven and from the pan and place on a towel and then slice to desired thickness. Serve on top of the warm porcini mushrooms and cover with a spoonful of duck jus.
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