This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.
The Hudson Valley has so many treasures and special places to visit that I'm always in awe of the beauty that surrounds us. This month, on the weekend of April 22 to April 24, I'll be participating at the Wine and Food Festival of New Paltz at Mohonk Mountain House.
The event draws guests from far and wide to sample wines and taste foods presented by some of the most recognized leaders in the food and wine world. Kevin Zraly, Sara Moulton and Rose Levy Biernbaum are a few of the personalities who will be participating and welcoming guests. The event, hosted at the spectacular Mohonk Mountain House, allows guests to sample and learn about wines from some of the world’s most recognized vineyards while sampling foods prepared by the resort’s chefs.
If you've never visited the Mohonk Mountain House, you'll find it's a visit to another era. It is set amidst gorgeous scenery, perched high above Lake Mohonk and looking out over manicured gardens and pristine wilderness.
I hope to see you there (information at www.internationalwinemasters.com/). If you can't go, here' s a small "taste" with a dish I'ill be preparing at the event.
Wild Mushroom Risotto with Grilled Ramps, Shaved Parmigiano
- 6 Cups Chicken Stock
- 1 Med Onion, chopped
- 2 Cloves Garlic, chopped
- 4 Tbsp. Butter
- 2 Tbsp. Brandy
- 9 Ounces Arborio Rice
- 4 Ounces White Wine
- 1 Ounce Parmigiano-Reggiano
- 8 Ounces Wild Mushroom (morels, chanterelles, porcini or hen of the woods preferable)
- 1 Piece Shallot, chopped
- 2 Tbsp Extra Virgin Olive Oil
- 1 Bunch Spring Ramps (scallion may be substituted)
- Salt and freshly ground pepper
- Melt 1 tablespoon butter in a sauté pan.
- Add chopped shallot and sweat till soft , about two minutes.
- Add mushrooms to pan and sauté.
- Add brandy to pan an ignite to burn off liquor.
- Season mushrooms with salt and ground pepper,
- Set aside and keep warm.
- Heat a grill or grill pan till very hot.
- Toss ramps with extra virgin olive oil and place on grill.
- Char ramps till lightly colored and wilted.
- Remove ramps from grill and divide in half.
- Chop one half and set aside.
- Leave the other half whole for garnish.
- Bring 6 cups of chicken stock to a simmer.
- Melt 1 tablespoon of butter in 4-quart heavy bottom pot over medium heat. Add onion and garlic and cook till softened but not colored. About 3 minutes.
- Add rice and stir with a wooden spoon till rice turns opaque (about 2 minutes).
- Add white wine and stir till wine is absorbed.
- Begin adding stock to rice, 1 cup at a time stirring frequently and letting each addition be absorbed before the next addition until the rice is very creamy looking but still al dente (you will have left over stock).
- Add wild mushrooms and 2 tablespoons butter, cheese and chopped ramps and stir to combine.
- If necessary add a little more stock to thin risotto.
- Serve immediately, topped with grilled whole ramps.
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