The First of Seven Recipes Every Gentleman (and Rogue) should know by heart
They use to say, “real men don’t eat quiche.” Nowadays – since the proliferation of brash, foul-mouthed and inebriate rockstar chefs – a well-rounded gentleman (and rogue) should always have a few culinary tricks up his sleeve.
To this end, we curated a collection of 7 easy to swallow recipes (for two) that will have them hungry for more.
The key to this recipe is surprise. The ingredients are mostly non-perishable or have a very long shelf life. When you have an unexpected dinner guest, wow them by whipping up a delicious risotto from the contents of your poorly stocked cupboards. You’ll require:
• 4-6 cups chicken stock
• 2 T olive oil
• 1 medium onion
• 1 clove garlic finely chopped
• 2 handfuls of Arborio rice
• ½ cup dry vermouth
• 1 bay leaf
• ½ cup freshly grated Parmigiano-Reggiano
• 1 package of dried mushrooms
• Salt and freshly ground white pepper
Make yourself a drink. Then bring the chicken stock to a low simmer in a saucepot and add the dried mushrooms. Heat olive oil in a separate large saucepot over medium heat. Sauté the onions and garlic until translucent. Add the rice and bay leaf and stir until well coated with the oil and just slightly browned. Add vermouth and simmer until the rice absorbs the fluids. Don’t forget your beverage. This is a good time to pause and “hydrate.” Remove the now reconstituted mushrooms from the stock, give them a rough chop and set them aside. Slowly ladle enough stock to cover the rice (about 1 cup) and continue to simmer. Stir often and add more stock as it is absorbed. Cook the risotto for about 15-20 minutes, until the rice is moist but not runny. Stir in the mushrooms and cheese and season with salt and pepper to taste.
Serve. Enjoy. Impress.
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