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First, create Parmesan Bowls. Spray an 8-inch non-stick saute pan with veg. oil spray. Heat pan over med. heat. For each bowl, add 1/3 cup coarsley grated parmesan to the bottom of the saute pan, distributing evenly across the pan. Allow the cheese to bubble for about 30 seconds before addingan additional 1/4 cup of finely grated parmesan. When the cheese starts to turn golden brown, remove from the pan and place over a mold, such as a bowl, a highball glass, or a large ramekin. The key is not to make the bowls too thick, even though you'll be tempted to add more cheese.
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Risotto Preparation
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1/4 cup dried wild mushrooms, soaked in 1/2 cup wine (white or red) for 20 minutes
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2 Tbsp butter or olive oil
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1 medium onion, chopped (spanish is great b/c it's got a sweet taste)
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2 cloves garlic, coursley chopped (too fine and it sticks and burns to pan)
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sea salt and freshly ground black pepper
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1 cup Arborio rice
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4-6 cups chicken or vegetable stock, heated (you might not use all of this)
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chopped asparagus (optional)
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1/2 cup grated parmesan cheese (or asiago or pecorini)
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1. Drain mushrooms, reserving the wine, and chop coursley
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2. In saute pan, heat (medium) the butter or olive oil and add the onion, sauteing until translucent. Add garlic and mushrooms and cook 30 seconds more. Season w/pepper, add the rice and saute for 1 minute, then add the reserved wine and stir over medium heat until the liquid has evaporated.
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3. Add the warm stock, 1/2 cup at a time, stirring constantly after each addition, adding the next ladleful only after the previous one has completely absorbed. Continue until the rice is al dente, about 18 minutes. Stir in cheese, then season to taste with salt and pepper. If you choose to use asparagus, do so at the very end as the rice is just about al dente and right before you mix in the cheese.
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4. Spoon into pre-made parmesan bowls and garnish with a sprig of your favorite herb (i.e. rosemary)
