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Philippe’s Custom Guacamole and Mushroom Risotto

 

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Custom Guacamole

 

Serves 4

Ingredients

1 avocado

½ small yellow or white onion

Cilantro, ¼ bunch

2 or 3 small tomatoes on the vine, about 120g, or 4 oz

Salt

1 tsp Ground coriander

1 tsp Lemon juice

Tabasco, or Tapatio

Tortilla Chips or equivalent

 

Utensils

One small bowl

Cutting board

Fork and spoon

Big kitchen knife

Serrated knife

Preparation

Mash the avocado into a bowl with the fork. Add salt, coriander, lemon juice and tabasco to taste. Mince the onion as finely as you can, mix with the avocado. Do the same with the cilantro and tomatoes. Enjoy with tortilla chips or equivalent.

Mushroom Risotto

 

Serves 2 to 3 as a main course, 4 people as a side

Ingredients

1 cup of arborio rice

1 cup of dry white wine

2.5 cups of water

Chicken or vegetable stock (concentrate to add to the water, or liquid to replace some of the water)

Sliced fresh mushrooms, 300g, or 10 oz

Dried porcini mushrooms, 10g, or 0.4 oz

Olive oil

Fresh corn on the cob, or ½ cup of frozen corn

Small bag of spinach, about 200g or 8 oz

Freshly grated parmesan

 

Utensils

 

1 large pan

1 small pan

1 large frying pan

1 small bowl

Preparation

Cut the dried porcini mushrooms in small pieces and add to the small bowl with ½ cup of the water. Cut the fresh corn if you are using corn on the cob. Start cooking the mushrooms in the large frying pan with some olive oil. In the small pan, boil the remaining 2 cups of water with the stock. If using liquid stock reduce the water so that you have a total of 2 cups of liquid. Pre-cook the arborio rice in the large pan with a little bit of olive oil. When the pan is warm enough add ½ cup of the white wine. Stir frequently. Wait for the wine to be absorbed and add the remaining ½ cup of wine. Once the liquid is absorbed add the water and stock ½ cup at a time, stirring frequently, and waiting for the liquid to be absorbed before adding some more. Once you have used all the liquid, add the dried mushroom, including the water they were soaked in. Add the spinach and stir to get it cooked evenly. Add the sautéed mushrooms and corn at the end. Serve and add freshly grated parmesan to taste.

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