Porcini Mushrooms and Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

porcini mushrooms risotto brown rice risotto italian rice recipe

Porcini Mushrooms Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini mushrooms risotto is one of my favourite Italian rice-based dish since it got a earthy porcini fragrance.  Porcini mushrooms or Boletus edulis, commonly known as penny bun or cepes. Considered as a pricey gourmet mushrooms in many western cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. Porcini mushrooms most often dried, packaged and distributed worldwide. Drying keeping its flavour and it is then reconstituted by soaking in water and used in cooking. Porcini mushrooms got  meaty texture, with a smooth and creamy nutty flavour, and also earthy pleasant aroma.

dried porcini mushrooms risotto cepes

Dried Porcini Mushrooms for Risotto

I purchased  a couple pack of  Borde Cepes-Extra Porcini Mushrooms or dried porcini/cepes mushrooms in Grand Lucky Supermarket, Jakarta,  for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing that i’m brought from Ebay.

porcini risotto cepes brown rice italian recipe

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

brown rice beras coklat

Brown Rice, Beras Coklat

I’m using short grain brown rise because i’m concern about my weight lately. Brown rice is got it’s outer hull removed, but the underlying bran and germ layers are left on the grain. This made brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils. It also has more fiber than white rice.  The glycemic index of brown rice slightly lowerthen white rice, but since the brown rice got additional fiber and nutrients contains, you may eat less and your stomach is fullfilled longer within and thus have a lower glycemic load from brown rice. Brown rice more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Brown rice should be placed in dark, airthight and cold place because it can easily oxidized and ruined in a room temperature, that’s why you should refrigerate it in a tupperware or another airthight box if you lived in tropical country like Indonesia.

porcini mushrooms risotto brown rice

Porcini Mushrooms Risotto with Brown Rice and Crispy Smoked Chicken Breast

For the crispy smoked chicken breast topping, i made it from scratch. The recipe and process similiar to my Homemade Smoked Beef and Tea Smoked Salmon. The chicken breast is cured with salt and spices for about 3 days and then smoked in a wok with a mixture of rice, tea and some wood chips as a smoke agent. Right after the smoking process was completed, i sliced it thinly and sprayed it with some EVOO and let it oven baked in 180°C for about 10 minutes until crispy.

brown rice risotto soak rice before cooking

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

soaked dried porcini cepes mushrooms risotto recipe

Soaked Dried Porcini Mushrooms Overnightin Fridge Prior to Cooking Risotto

Brown Rice & Porcini Mushrooms Rosotto Recipe:

  • 1 cups Brown Rice (any short grain rice), soaked 30 minutes before cooking
  • 1 pack dried porcini mushrooms (28 gr), soaked overnight with 1 cup water (DO NOT discard the soaking liquid)
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 50 gr blue cheese (about 4 tbsp), or any kind of cheee
  • salt and pepper to taste

Instruction:

  1. In a medium saucepan bring the broth and soaking liquid to a boil. Reduce heat to maintain a gentle simmer.
  2. In another medium saucepan, heat up the butter and olive oil.
  3. Add the chopped onion and garlic,  stirring occasionally, until tender, for about 3 minutes.
  4. Add the porcini mushrooms and and stirring occasionally, until wilted and tender, about 5 minutes.
  5. Add the brown rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
  6. Add the wine and cook, stirring, until the liquid is absorbed.
  7. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
  8. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
  9. Stir in the blue cheese
  10. Serve the brown rice and porcini mushrooms risotto immediately with crispy smoked chicken breast

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

butternut pumpkin risotto squash recipe

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives


Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

easy pumpkin risotto recipe squash rice risotto

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

pumpkin risotto butternut squash rice

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

butternut pumpkin labu butternut squash

Butternut Pumpkin or Squash, Labu Butternut

almond mushrooms brazillian Mushrooms

Almond Mushrooms or Brazillian Mushrooms

pumpkin risotto ingredients

Pumpkin Risotto Recipe


Ingredients:

  • 1 1/2 cup short grain rice, soaked 15 minutes, drained
  • 100 gr butternut pumpkin chunck
  • 100 gr butternut pumpkin puree
  • 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
  • 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
  • 1/2 cup black olives, cut into 1 cm thick ring
  • 3 cups chicken stock
  • 1/2 cup white wine, or you can substitude wuth rice wine
  • a pinch of saffron threads
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 bay leave
  • 3 cm cinnamon
  • 3 cardamon pod
  • 1/2  onion, finely chopped
  • 4 garlic cloves, crushed, finelly chopped
  • 1 cup (250ml) dry white wine or rice wine
  • 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
  • deep fried shalllots for garnish

Instructions:

  • Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
  • Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
  • Add the cinnamon, bay leaves and cardamon pod
  • Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
  • Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
  • Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
  • Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
  • Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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Resep Kalio (Indonesian Brown Rendang or Stewed Beef in Spicy Coconut Curry)

Resep kalio daging sapi rendang padang indonesian beef rendang brown color
Rendang along with Nasi Goreng in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list.  You may know about rendang but none with KALIO. KALIO is a type of rendang that cooked in shorter period, where the coconut milk has not completely evaporated and caramelized onto  a dark brown or almost black color. Some people like to add kelapa sangrai tumbuk or toasted grated coconut to the rendang but  rarely to the KALIO. Kalio or Gulai is one of the characteristic foods of Minangkabau and Sumatra culture, it is served at ceremonial occasions and to honour guest. Even we celebrate christmas with rendang and lontong or rice cake in thin coconut curry as a influenced from moslem comunities. Just like blackforest and even christmas log cake that served during the Ied.
beef rendang recipe indonesian food kalio sapi resep
KALIO is a dry version of gulai or stewed beef  or any meat  in heavy coconut curry, but not yet caramelized like RENDANGKalio is actually well known as RENDANG in abroad. This dish is also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Malaysian and Singaporean rendang is more like KALIO which is lighter in color and taste compared to its Minang counterpart. In Minangkabau culinary tradition, there are stages on cooking meat in spicy coconut milk. Its category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai Kalio Rendang.The ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses richer spices. If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents. The colors also indicate the differences; gulai have light yellow color, kalio is brown, and rendang is dark brown. However, today there are two kinds of rendangs commonly found: dried and wet

indonesian beef curry recipe stew beef in coconut curryKalio is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is called pemasak in Minangkabau. Traditional Padangnese kalio takes hours to cook (usually two hours), not like rendang that requires  twice times longer. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without burning or ruining the meat well until all the liquids have evaporated but not yet caramelized.indonesian rendang recipe beef rendang from indonesia authentic kalioresep kalio pedas gulai sapi padang

Resep Kalio Daging Sapi Pedas Khas Padang:

Ingredients:

Beef Rendang Recipe:

daging sapi potong memanjang untuk rendang

  • 1 kg daging gandik sapi or beef silver side or chuck, cut 4x4x2 cm following the meat fibers
  • 2 stems  daun salam or Indonesian bay leaves
  • 2 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 4 cup coconut milk from 2,5 matured coconut
  • 2 cup water
  • 4 tbsp vegetable oil

Spice Paste :

Instruction :

How to make beef rendang:

  • Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

step by step making beef rendang daging sapi cara membuat rendang

  • Pour 1 cup coconut milk, add lemongrass, kaffir lime leaves, bay leave, let it boil and slightly evaporated

step by step cara membuat rendang daging sapi

  • Continue stirring the mixture until the oil is separated or driven off from the mixture

beef rendang recipe step by step recipe photos

  • Add beef meat. Stir another 15 minutes until the meat is throughly cooked

resep kalio daging sapi gulai sapi rendang sapi

  • Pour the remaining coconut oil and water, bring to boil

kalio beef indonesian brown curry recipe

  • Simmer  and continue to stir it gently until the kalio broth is thicken.
  • You may see theat the oil id driven out fron the seasoning, after 2 hours your kalio is ready
  • Serve with steaming hot rice

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Resep Minestrone Soup ala Dentist Chef

Resep Minestrone Soup ala Dentist Chef

Sup Minestroni adalah salah satu sajian yang berasal dari Italia. Seperti kebanyakan hidangan dari Italia, sup ini mengandung herbs serta sayur-sayuran sesuai musimnya. Batang seledri yang besar, wortel, paprikaadalah sayuran wajib didalamnya selain pasta dan kacang -kacangan.

Bahan:
50 gram farfale pasta, rebus sesuai petunjuk kemasan
200 gr daging has dalam, potong dadu
50 gr daging asap, potong kotak besar
1 buah bombay,potong dadu
1/2 kaleng kacang merah
2 batang seledri impor, potong2
1 buah wortel, potong2
1/2 buah paprika, potong2
2 buah tomat, potong kotak
3 siung bawang putih, cincang halus
1 sdt kaldu bubuk
1 Lt kaldu sapi
Lada dan garam secukupnya
1/2 sdt mixed italian herbs (oregano,dill,rosemarry,basil,thyme)
1/2 sdt paprika bubuk

Cara Membuat Sup Minestroni:
# panaskan 2 sdm minyak biji matahari, tumis bawang putih sampai harum
# masukkan bawang bombay dan daging sapi, aduk sampai daging berubah warna
# masukkan semua sayuran dan 1/2 bagian tomat, tumis sampai harum
# masukkan sedikit air kaldu dalam tumisan, matikan api
# masukkan tumisan dalam panci yang berisi kaldu, bumbui dengan paprika bubuk, lada, garam, mixed herbs dan kaldu bubuk
# masak sebentar, setelah matang, masukkan setengah bagian tomat yang tersisa
# sajikan dengan taburan parutan keju jika suka

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