This is a wonderfully delicious recipe from Chef Adrian Giese of Mastro’s Restaurant in Los Angeles. He enjoys cooking on his Caliber Indoor Pro Range at home, and wanted to share this porcini risotto recipe with you.
Place the slices of porcini garnish on a cookie sheet and drizzle with one teaspoon of olive oil. Season with salt and black pepper. Bake in the oven at 350º F for ten minutes with the fan on. Heat the water to a boil in a separate pan and set aside. In a shallow sauté pan, add two tablespoons of butter and two tablespoons of olive oil. Add the onions and chopped porcini; sauté until the porcini are soft and the onions are translucent and sweet. Add the rice to the pan and sauté for about three minutes or until it takes on a light golden color. Prepare 2½ cups of hot water. Add the first ½ cup of hot water to the rice and stir constantly with a wooden spoon until the water is mostly soaked up. Keep adding a ½ cup of water at a time until it is completely absorbed by the rice while you stir. Check the texture of the rice. If you prefer softer risotto, then add the last ½ cup of water. Once the desired texture and consistency is achieved, add the cheese and butter then salt to taste. Plate and drizzle with the remaining olive oil and garnish with the whole porcini slices. Risotto is best enjoyed as soon as it is finished. Bon appétit!
Ingredients: 1 medium onion, 1/8” diced 6 oz. porcini mushrooms chopped into 1/3” cubes (reserve a couple whole mushroom slices for garnish) 4 Tbsp butter 4 Tbsp extra virgin olive oil 1 cup Arborio rice 2 ½ – 3 cups of water ¾ cup finely grated parmesan Kosher salt to taste – about 2 tsp Fresh cracked black pepper
Chef Adrian Giese is a seasoned chef and executive chef of Mastro’s Restaurant in Los Angeles, California. Adrian was so excited to install a 36″ Indoor Professional Range in his home that he wanted to share some of his favorite recipes with the Caliber community.
Now that we’ve stepped into the fall season, Chef Adrian’s Mediterranean braised lamb shanks made on the Caliber Indoor Pro Range is the perfect recipe to share as his first of what he hopes to be many more culinary delights from his kitchen.
Generously season the lamb shanks with salt, coriander and black pepper. In a small cast iron Dutch oven, heat up the oil on a medium heat and sear the lamb shanks on all sides until you have a rich golden brown color. Remove the shanks and set aside. In the same pan, turn down to a medium low heat and add the onions, carrots and anchovies. Sauté until slightly translucent. Then add the garlic, tomato paste, and chopped herbs and sauté until the garlic smells sweet (about two minutes). Place the shanks back into the pan along with any juices and add the red wine. Be sure to scrape the bottom of the pan to release all the bits. Add the chicken stock and bring to a simmer. Place the lid on top and turn the heat to low and cook for 1-3/4 hours. Remove the lid and simmer for another 1/2 hour to reduce the liquid. The meat should be tender and falling away from the bone. Adjust the seasoning of the sauce with a little salt and add one tablespoon of butter for extra richness and shine.
Ingredients: 2 Lamb shanks 2 Tbsp extra virgin olive oil 1 Medium onion – 1” dice 4 Baby carrots peeled and sliced 1/2” thick 4 Large cloves garlic – roughly chopped 2 Brown cured anchovies (optional) 2 Packed Tbsp Italian parsley finely chopped 1 Tbsp chopped oregano 1 tsp thyme leaves de-stemmed 2 Tbsp tomato paste 1 tsp cracked coriander seeds 6 oz red wine (Cabernet Sauvignon / Chianti) 1- 1/2 cups chicken stock Kosher salt Fresh cracked pepper 1 Tbsp butter
As the executive chef of Mastro’s Restaurant in Los Angeles, Adrian strives to make his guests happy with the food he creates. His love for food started at a young age by tasting food from all over the world. As soon as he could see over the stove, he started experimenting in the kitchen. Professionally, he has honed his culinary career by working with many great chefs at Stokes Adobe of Monterey, Roy’s Hawaiian Fusion, Monterey Plaza Hotel, and Peppoli of Pebble Beach. As executive chef of Mastro’s Restaurant, his love for making people happy with food has never changed.
With over fifteen years of professional experience in the kitchen, Adrian wanted to bring a top-of-the-line range into his home, and so he sought out Caliber. He loved the level of customization he was able to get from Caliber Appliances. He not only chose stainless steel grates and a custom matte black finish but also copper trim, knob and handle finishes to match his copper pots and cabinetry hardware. He additionally worked with our friends at Vent-A-Hood to pair his hood to the range. Now, with both exceptional style and performance thanks to his Caliber Indoor Pro Range, he never stops cooking while at home. Adrian shared his first of what we hope to be many more recipes cooked up on the Caliber Indoor Range. Click here for the Mediterranean braised lamb shank recipe.