COOKING WITH RICE

(Page 3 of 5)

April/May 1993
 
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Poach chicken in three cups water in covered pot on low heat for about one hour. Preheat oven to 350° F. After saving broth, de-bone and tear into bite-size pieces. Next, sauté garlic and onion until soft. Stir in cajun spice and saffron, then add hot broth, rice, peppers, chicken, and sausage. Transfer ingredients into a deep oven-proof casserole with a lid. Cover and bake for approximately 40 minutes, or until rice is thoroughly cooked. Taste to see if you prefer it any hotter. If taste is too bland, add a few drops of hot sauce, such as "Louisiana Hot Sauce."

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Bulk Cajun spice:

1 cup paprika (Hungarian preferred)
½ cup salt
1/8 cup (3 tablespoons) cayenne pepper
1½ tablespoons white pepper
1/8 cup (3 tablespoons) garlic powder (not garlic salt)
1/8 teaspoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme

Shrimp preparation: In a skillet, heat oil and sauté shrimp (in shell), garlic, and cajun spices until shrimp is done. Serve placed on top of Jambalaya.

*A creole sausage found at butchers or gourmet grocers.

Porcini Mushroom Risotto
This entree is at its best when prepared with fresh porcini or shitake mushrooms. Since these mushrooms are expensive, I buy a few ounces to add to regular mushrooms. Dried mushrooms may also be used if fresh porcini or shitake are unavailable.

½ cup pancetta (Italian bacon), diced
2 tablespoons olive oil
5 cloves garlic, minced
1 medium onion, diced
1 pound package arborio rice
1 cup white wine
2 cups chicken broth
1 cup water
¼ teaspoon cayenne pepper
½ pound mushrooms, chopped (porcini, shitake, button)
½ cup pecorino Romano or Parmesan cheese, grated
1/2 cup parsley, chopped freshly ground pepper

In a small non-stick skillet, fry pancetta until brown; set aside. In a large soup kettle, sauté garlic and onion. Add rice and cook on medium heat for a minute or two, stirring so rice doesn't stick or burn. Never put a lid on the pan. Add wine and cook for five minutes, stirring occasionally. When rice becomes dry, add one cup of chicken broth; cook for 10 minutes, stirring occasionally. Add other cup of broth and cook for 10 more minutes. Add water, cayenne, and mushrooms, cooking until rice begins to stick and isn't soupy. Stir in parsley and cheese. Add seasonings and ground pepper. Serve topped with extra parsley and grated cheese. Serves six.

Tomato-Pesto Risotto

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