Porcini Mushroom Risotto with Trentin Grana

Wine Enthusiast

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Soak the dried porcini mushrooms in hot water for about 20-30 minutes until they are fully rehydrated. Once softened, drain them and chop into smaller pieces. Reserve the soaking liquid.

Prepare the Porcini Mushrooms

In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Heat the Vegetable Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté the Onion

Add the minced garlic and chopped rehydrated porcini mushrooms to the skillet. Cook for an additional 2-3 minutes until fragrant.

Add Garlic and Mushrooms

Add the Arborio rice to the skillet and stir well to coat the rice with the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.

Toast the Arborio Rice

Pour in the white wine and cook, stirring constantly, until the wine has evaporated.

Add White Wine

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Once the risotto is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Trentin Grana cheese until melted and well combined.

Add Butter and Cheese

Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.

Serve the Risotto

Arborio rice

Porcini mushrooms (dried)

Trentin Grana cheese (grated)

Vegetable broth

Onion (finely chopped)

Garlic (minced)

White wine

Olive oil

Butter

Salt

Black pepper

Fresh parsley (chopped, for garnish)

Choose a good quality red wine and white wine of your preference. A Cabernet Sauvignon or Merlot is recommended for red, while Chardonnay or Sauvignon Blanc works well for white.

Select Your Wines

Place the bottle of white wine in the refrigerator for at least 1-2 hours before serving to ensure it is properly chilled.

Chill the White Wine

On a large wooden board or platter, arrange assorted cheeses such as Brie, Cheddar, and Gouda. Make sure to cut some pieces for easy serving.

Arrange the Cheese Platter

Next to the cheeses, place slices of cured meats like salami, prosciutto, and chorizo for a savory complement.

Add Cured Meats

Add a small bowl of mixed pitted olives and scatter a handful of your chosen nuts around the platter.

Incorporate Olives and Nuts

Wash and arrange fresh fruits like grapes, apples, and pears on the platter for a refreshing touch.

Include Fresh Fruits

Slice the baguette into thin rounds and place them on the side of the platter for bread lovers.

Prepare the Baguette

Sprinkle fresh herbs, such as thyme or rosemary, over the cheese and meat platter for an aromatic finish.

Add Fresh Herbs

Shave dark chocolate over the platter or serve it in a small bowl as a sweet pairing with the wines.

Finish with Dark Chocolate

Red Wine (Cabernet Sauvignon or Merlot)

White Wine (Chardonnay or Sauvignon Blanc)

Cheese Platter (Assorted Cheeses: Brie, Cheddar, Gouda)

Cured Meats (Salami, Prosciutto, Chorizo)

Olives (Mixed, Pitted)

Baguette (Sliced)

Fresh Fruits (Grapes, Apples, Pears)

Nuts (Almonds, Walnuts, or Pecans)

Fresh Herbs (Thyme or Rosemary)

Dark Chocolate (70% Cocoa, Shaved)

Preheat your oven to 350°F (175°C). This ensures an even bake.

Preheat the Oven

Grease a 9x13 inch baking pan with butter or cooking spray to prevent sticking.

Grease the Baking Pan

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, baking powder, and cocoa powder.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

Incorporate Dry and Wet Ingredients

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Fold in Chocolate Chips

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Butter, softened

Baking powder

Eggs

Vanilla extract

Milk

Cocoa powder

Chocolate chips

In a large pot, bring 8 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, add 2 cups of barley to the pot and let it simmer for 30 minutes.

Add Barley

After 30 minutes, stir in the hops and let the mixture boil for another 15 minutes.

Add Hops

Remove the pot from heat and let the mixture cool down to room temperature.

Cool Mixture

Once cooled, add the packet of ale yeast to the mixture, stirring gently to combine.

Add Yeast

Transfer the mixture to a fermentation vessel, seal it, and let it ferment in a cool, dark place for about 1 week.

Ferment

After a week of fermentation, add the orange zest, grated ginger, and honey to the mixture.

Add Flavor Enhancements

Siphon the beer into sanitized bottles, leaving some space at the top.

Bottle

Cap the bottles and let them carbonate at room temperature for another week.

Carbonate

Chill the bottles in the refrigerator for at least 24 hours before serving.

Chill

Pour the chilled beer into a glass, and enjoy your homemade Athletic Upside Dawn Golden!

Serve

Water

Barley

Hops (Cascade)

Yeast (Ale)

Corn Sugar

Orange Zest

Ginger (fresh, grated)

Honey

In a large pot, bring 6 cups of water to a boil. This will be the base for your beer.

Step 1: Prepare the Water

Once the water is boiling, remove the pot from heat and add 2 cups of pale malt and 0.5 cups of caramel malt. Stir well, cover, and let sit for 60 minutes. This process allows the grains to convert starches into sugars.

Step 2: Mash the Grains

After mashing, slowly pour an additional 2 cups of hot water over the grains to extract more sugars. Collect the liquid, known as wort, in a separate pot.

Step 3: Sparging

Bring the wort to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes. This adds bitterness to the beer.

Step 4: Boiling the Wort

With 15 minutes left in the boil, add 1 oz of Citra hops, 1 tbs of orange zest, and 1 tsp of crushed coriander seeds. Stir to combine.

Step 5: Adding Flavorings

After the boil is complete, cool the wort quickly using an immersion chiller or an ice bath until it reaches room temperature.

Step 6: Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Step 7: Fermentation

Once fermentation is complete, bottle the beer using sanitized bottles. Allow the beer to carbonate for an additional 1-2 weeks before chilling.

Step 8: Bottling

Pale Malt

Caramel Malt

Hops (Citra)

Coriander Seeds

In a large pot, bring 10 cups of water to a boil.

Prepare the Water

Once the water is boiling, slowly stir in 1 cup of barley malt and 0.5 cup of roasted barley. Reduce heat and let simmer for 30 minutes.

Add Barley Malt and Roasted Barley

After 30 minutes, add 0.25 cups of hops to the pot. Continue to simmer for another 15 minutes.

Remove the pot from heat and allow the mixture to cool to room temperature.

Cool the Mixture

Once cooled, transfer the mixture to a fermentation vessel. Add 1 tsp of yeast and stir well. Seal the vessel with an airlock and let it ferment for 5-7 days in a dark, cool place.

Fermentation

After fermentation, add 1 tsp of caramel color and 1 tsp of natural flavoring to the mixture and stir thoroughly.

Add Flavorings

Slowly mix in 5 cups of carbonated water to the brew. Ensure it’s well incorporated.

Carbonate the Brew

Chill the mixture in the refrigerator before serving. Pour into a glass and enjoy your homemade non-alcoholic Guinness!

Chill and Serve

Barley Malt

Roasted Barley

Hops

Yeast

Caramel Color

Natural Flavoring

Carbonated Water

Wash the fresh blackberries and raspberries thoroughly under cold running water. Pat them dry with a clean kitchen towel.

Prepare the Fresh Fruits

In a mixing glass, add the washed blackberries and raspberries. Use a muddler or the back of a spoon to gently crush the berries to release their juices.

Muddle the Fruits

Add honey or agave syrup and lemon juice to the muddled berries. Stir well to combine all the ingredients.

Porcini Mushroom Risotto With Trentin Grana

Wine Enthusiast

Best Of Award Of

Athletic Upside Dawn Golden

Athletic Run Wild Ipa

Guinness "0" Non Alcoholic Draught

Noughty 'dealcoholized Red'

Non-alcoholic 'clear Sky Sunrise'

One Of One 'alcohol Removed' Sparkling Wine

High West Boulevardier

Chocolate Gooey Butter Cake

Roasted Florida Pink Shrimp

Herb Crusted Genuine Black Bass

Smoked And Bbq Braised Heritage Hog Shank

Coney Island Hot Dog

Crispy Fried Chicken Breast

French Dip

Blue Morpho Refresher

Grilled Usda Prime Carved Striploin

Chef Lou's Selection Of Cheeses

A Selection Of Annie Gunn's Cookies And Petit Fours

Charred Tomato Braised Rabbit On Creamy Corn Polenta

Marinated And Grilled Marcho Farms Lamb Rib Chop With Pruning Plum Chutney

Smoked Bbq'd Winterfrost Brisket Widmer Brick Grilled Cheese With Tobacco Onions