Easy Last Minute Valentine’s Day Feast: Mascarpone, Prosciutto and Fig Crostini and Morel Mushroom Risotto

Mascarpone, Prosciutto and Fig Crostini

1/2 c. of mascarpone (creme fraiche also works)
black pepper
kosher salt
olive oil
a couple of slices of prosciutto
fig jam (found in nice grocery stores or online)
slices of ciabatta (9-12)

Preheat the oven to 400°. Line the slices of ciabatta on a cookie sheet and brush with olive oil on both sides. Sprinkle with kosher salt and freshly cracked pepper. Bake until golden and toasty, about 10-12 minutes. Remove from oven and let cool slightly.

Once your ciabatta has cooled, spread with a small amount of fig jam. Spread a few tablespoons of mascarpone on top to cover and season with a baby pinch of kosher salt and freshly cracked black pepper. Gently place a bit of prosciutto on top, tearing each slice into smaller pieces if necessary. Crack a bit of fresh pepper on top and drizzle with a bit of additional olive oil (use a good, fruity one for drizzling). Serve.

Morel Mushroom Risotto 

1 oz. of dried morel mushrooms
5 c. of chicken or vegetable stock
1/2 c. of dry white wine
1/2 c. of chopped onions
2 tbs. of butter
2 tbs. of olive oil
1 1/2 c. of arborio rice
3/4 c. of grated locatelli
1/4 tsp. of white pepper
salt to taste
4 tbs. of chopped chives

Bring 2 c. of chicken stock to a boil. Add the dried morels and cover. Let sit for about 20 minutes, allowing the mushrooms to rehydrate. Fish out the mushrooms with a slotted spoon.  Strain the mushroom liquid off through a fine sieve lined with a paper towel or through cheesecloth.  Pour the liquid into a quart measuring cup and add enough additional stock to make 3 1/2 cups.

Listen to us when we say: prep all of your ingredients before you start to make your life easier. When you begin, you should have dishes of all of your ingredients, measured out and within an arm’s reach. In a large pot, bring your stock to a simmer and keep warm throughout the entire process.

In a second large pot, add your oil and heat until shimmering. Add your shallots and cook on medium until translucent.
Add your rice (and saffron if you are using it) and stir to coat the grains with olive oil.
Continue to cook until the rice becomes translucent.
Pour in the wine and stir until the alcohol cooks off.

Grab a ladle and spoon 2-3 ladlefuls of broth into the rice. Add cheese in small doses while stirring. Stir constantly to incorporate the broth and keep the rice from sticking.
When all the broth is absorbed, add another 2 or 3 ladles of stock.
Keep adding broth and stirring until the rice is tender (taste it to make sure) and a lovely, creamy sauce has formed.
Once your risotto is cooked to perfection, add your mushrooms and stir. Turn the heat from medium to low and add the butter in small chunks, stirring rapidly after each addition to melt the butter into the creamy goodness.
Turn off the heat and toss in 3/4 of the chives.

Spoon risotto into bowls and top with the rest of the chives. Serve immediately – risotto needs to be eaten right away, or you are missing out in a big way.