The food lab better home cooking through science ( PDFDrive ) 940

2 tablespoons canola or vegetable oil 8 ounces mixed wild mushrooms, such as trumpet royale, chanterelle, morel, or oyster, cut in half if large 1 small shallot, minced (about 2 tablespoons) 1 teaspoon lemon juice and 1 teaspoon grated zest (from 1 lemon) 1 teaspoon soy sauce Kosher salt and freshly ground black pepper Finely chop tablespoon each of the parsley and tarragon Cover with a damp paper towel and refrigerate Bring the stock to a boil in a medium saucepan over high heat Prepare a large ice bath Add the spinach, the remaining parsley and tarragon leaves, and the scallion greens to the boiling water, pressing down with a wiremesh spider to submerge them, and cook for 30 seconds, then lift out with the spider, transfer to the ice bath, and chill completely Remove the stock from the heat Transfer the blanched greens to the jar of a blender and add ½ cup of the stock Blend on high speed until completely smooth, about 30 seconds Transfer to a small bowl and set aside Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the oil is bubbling, and the rice has begun to take on a pale golden blond color and nutty aroma, about minutes Add the garlic and scallion whites and to cook, stirring, until aromatic, about minute 5 Add all but 1½ cups of the stock to the skillet Stir the rice once, cover, and reduce the heat to the lowest setting Cook the rice for 10 minutes, undisturbed Stir once, shake the pan gently to redistribute the rice, cover, and continue cooking until the liquid is mostly absorbed and the rice is tender with just a faint bite, about 10 minutes longer Meanwhile, heat the canola oil in a 10-inch skillet over medium-high heat until shimmering Add the mushrooms and cook, tossing occasionally, until well browned, about minutes Add the shallot and cook, stirring, until aromatic, about 30 seconds Carefully add ¼ cup of the stock, the lemon juice, and soy sauce Remove from the heat, toss to combine, and season to taste with salt and pepper Set aside Remove the lid from the risotto, add the remaining broth, increase the heat to high, and cook, stirring and shaking the rice constantly, until thick and creamy Off the heat, stir in the green puree, lemon zest, and chopped parsley and tarragon Season to taste with salt and pepper Serve immediately on hot plates, topping the risotto with the mushrooms and their pan juices _ * Even if you’re the type who believes Carême to be the granddaddy, Escoffier is at the very least the strict uncle who lives in Canada to whom parents send their unruly kids to build their character over the summer † A phrase first uttered by the inimitable Alton Brown ‡ My dislike could have also stemmed from the fact that the ... of the stock to the skillet Stir the rice once, cover, and reduce the heat to the lowest setting Cook the rice for 10 minutes, undisturbed Stir once, shake the pan gently to redistribute the rice, cover,... plates, topping the risotto with the mushrooms and their pan juices _ * Even if you’re the type who believes Carême to be the granddaddy, Escoffier is at the very least the strict uncle... who lives in Canada to whom parents send their unruly kids to build their character over the summer † A phrase first uttered by the inimitable Alton Brown ‡ My dislike could have also stemmed from the fact that the