mushroom risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup +1 tablespoon butter

1/4 cup olive oil
1 medium onion - minced
1 1/2 cup raw arborio rice
10 ounces raw mushrooms - sliced
1/2 cup dry white wine (like chardonnay)
4 to 5 cup boiling broth
1/2 cup parmesan cheese - shredded
1/2 cup swiss or gruyere cheese - shredded
salt and pepper to taste

steps:
1.  melt 1 tablespoon of butter in a saute or frying pan.  cook the mushrooms until brown and tender.  set aside.

2.  melt 1/4 cup of butter and 1/4 cup of olive oil in a large, heavy skillet (or large pot).  add the onions and saute slowly until tender, but be careful not to brown them.

3.  add rice and stir gently allowing each grain to get a little toasted (this is the "tostatura" part).  this should only take about 10 minutes.

4.  after the rice is sufficiently toasted, add the mushrooms and stir gently for a couple minutes.

5.  add salt and pepper to taste, then add the wine.

6.  stir for a minute or two then add the broth, one ladle at a time, until the rice is tender and the liquid is fully absorbed.  it should take about 25 minutes for the rice to fully cook to al dente and you should stir gently this entire time (this is where patience comes in!).  note - you may not need the full 5 cups of broth but have it warm and ready, just in case.

7.  when rice is fully cooked, remove from heat and gently stir in the cheeses.

- big mario blog

izaak's proscuitto, roasted red peppers and asparagus-stuffed chicken breast with mornay sauce

prep time:  tbd
cook time:  20 - 25 minutes
servings:  4

chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded

mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter

chicken steps:
1.  place pounded chicken breasts on cutting board and cover each breast with a slice of ham.

2.  place on half red bell pepper over ham.  place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.

3.  hold roll together with tooth picks.  brush with olive oil.  back at 350 degrees for 20 - 25 minutes.

note:  red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens.  once roasted, peel off blackened outer skin.

mornay sauce steps:
1.  in have sauce pan, add milk, onion, bay leaf and clove of garlic.  simmer for 15 minutes.

2.  in a separate pot, whisk flour and butter together to make a roux.  cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.

3.  remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps.  bring to a boil.

4.  reduce heat to a simmer and cook for 15 minutes.  strain sauce and add grated gruyere can parmesan cheeses.  thin sauce as desired with scalded cream.  swirl in a pat of butter.

5.  spoon sauce onto plate.  slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.

- izaak's restaurant

bisquick quiche

prep time:  tbd
cook time:  35 minutes
servings:  tbd

ingredents:
1 1/2 cup cooked ham - diced
1 cup shredded swiss cheese
small can chopped green chiles (can substitute sliced green onions)
1/2 cup bisquick
1 cup milk
2 eggs
1/4 teaspoon salt
1/8 teastpoon pepper
1/8 cayan pepper

steps:
1.  heat oven to 400 degrees.  grease a 9-inch backing pan and cover the bottom with the ham, cheese and green chilies.

2.  mix the remaining ingredeints in a mixing bowl and pour over the ingredients already in the pan.  bake 35 minutes.  let stand 5 minutes and serve.

- submitted by ree ree