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Tasso and Smoked Shiitake Mushroom Risotto (Emeril Lagasse) Recipe

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Tasso and Smoked Shiitake Mushroom Risotto (Emeril Lagasse)
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Ingredients
13
Count
Nutrition
1900
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Special equipment: Smoker and either hickory smoking dust or smoke chips of your choice
  2. In a medium bowl, combine the mushrooms, Essence and 1 tablespoon of the olive oil. Toss to combine and place on the rack of a stovetop smoker. Prepare the smoker over medium-high heat using hickory smoking dust, or the smoke chips of your choice. When the smoker begins to smoke, close the lid. Smoke the mushrooms until cooked through and tender, 20 to 25 minutes. Remove from the smoker and set aside until ready to use.
  3. Place the chicken stock in a 3-quart saucepan and bring to a gentle simmer. Set another 3-quart saucepan over medium-high heat and add the remaining 2 tablespoons of olive oil as well as the butter. Add the tasso to the pan and cook for 3 minutes. Add the onions to the pan and continue to cook, stirring occasionally, until the onions are soft and translucent, 3 to 4 minutes. Add the rice to the pan and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the white wine and, using a wooden spoon, stir the rice as the wine cooks and reduces. Continue to cook until the wine is nearly completely absorbed, 1 to 2 minutes. Add about 2 cups of the stock to the rice and continue to cook, stirring, until the stock is nearly completely absorbed, 4 to 5 minutes. Add another 2 cups of the stock to the saucepan as well as the smoked mushrooms. Stir the rice until the stock is absorbed-another 4 to 5 minutes, then add another 2 cups of the stock. Continue to cook the rice until the stock is nearly absorbed and add the remaining 2 cups of the stock to the rice. Continue the cooking and stirring process until the stock is absorbed and the rice cooked, but still al dente. When the rice has absorbed the stock, season with the salt and pepper, then fold the whipped cream and Parmesan into the risotto. Add the chopped parsley to the pan and adjust the seasoning, if necessary.
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1899.69 Kcal (7954 kJ)
Calories from fat 549.1 Kcal
% Daily Value*
Total Fat 61.01g 94%
Cholesterol 103.24mg 34%
Sodium 2309.81mg 96%
Potassium 2126.6mg 45%
Total Carbs 234.8g 78%
Sugars 29.22g 117%
Dietary Fiber 11.02g 44%
Protein 66.31g 133%
Vitamin C 6.2mg 10%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 453.1mg 45%
Amount Per 100 g
Calories 99.55 Kcal (417 kJ)
Calories from fat 28.78 Kcal
% Daily Value*
Total Fat 3.2g 94%
Cholesterol 5.41mg 34%
Sodium 121.04mg 96%
Potassium 111.44mg 45%
Total Carbs 12.3g 78%
Sugars 1.53g 117%
Dietary Fiber 0.58g 44%
Protein 3.47g 133%
Vitamin C 0.3mg 10%
Calcium 23.7mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.3
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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