Churrasco With Risotto Mamposteao Recipes

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

TOMATO & MASCARPONE RISOTTO

Steps:

• Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
• Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
• Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

ARROZ MAMPOSTEAO

Steps:

• In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
• Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
• Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
• Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
• Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
• To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

PORTOBELLO RISOTTO WITH MASCARPONE

Steps:

• In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

PUERTO RICAN MAMPOSTEAO RICE

Steps:

• BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes
• Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.
• MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.
• Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.
• Serve imediately.

ROASTED RED PEPPER RISOTTO

Steps:

• Using a food processor, process the carrots and garlic together until finely minced.
• In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
• Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
• While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
• Add butter to caramelized veggies and let melt.
• Add rice, stirring to coat each grain.
• Cook 1-2 minutes.
• Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
• Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
• Do not add any additional liquid until the previous liquid has been absorbed!
• Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
• You may not need all of the stock mixture, or you may need to supplement with additional stock.
• Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
• When the rice is nearly done, add the vinegar.
• Adjust seasonings and add the oregano and tarragon.
• When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.