Irwin! - Poker (gambling) and Mushroom risotto (recipes)

Irwin! - Poker (gambling)

Presto (In Hold' em, what one says when revealing pocket 5' s. This term is still evolving and subject to redefinition. The term comes from a more well-established background in Blackjack where one says "Presto!" when turning over a blackjack. When a player says "Presto!" at an appropriate time, the correct countersign is to say "Irwin". This is a method of identification, not a compulsory ritual.).

Mushroom risotto (recipes)

Serves 4

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

4 tbsp olive oil2 onions, finely chopped1 aubergine, roughly chopped 225g/8oz rice125g/5oz oyster mushrooms, roughly chopped1 litre/1¾ pint vegetable stock75ml/3fl oz double cream75g/3oz cheddar cheeseTo garnish2tbsp of chervil, parsley and dill, roughly chopped

Method

1. Heat the oil in a pan and gently fry the onions and aubergine for a few minutes to soften.2. Add the rice to the pan and continue to cook, stirring for a few minutes.3. Add the mushrooms and pour in the stock, a ladelful at a time, until the stock has been absorbed.4. Continue this process, stirring continuously until all the stock has been absorbed, about for 15-20 minutes.5. Stir in the cream and cheese and season to taste.6. Serve garnished with the chopped herbs.

Other ways:

Serves 4

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

50g/2oz butter, plus a knob extra3 shallots, chopped1 garlic clove, chopped350g/12oz Arborio rice175ml/6fl oz white wine600ml/1 pint 1½fl oz hot vegetable stock150g/5oz mushrooms, chopped30g/1oz freshly grated parmesansalt and freshly ground black pepper

Method

1. Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured.2. Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent.3. Add the white Wine and stir well until the Wine is almost completely absorbed.4. Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful.5. Once all the stock has been added and absorbed, add the mushrooms and stir well.6. Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well.7. Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately.

Sites

Pest Star