Spring Risotto with Morel Mushrooms
Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.
Ingredients:
1½ cups Arborio rice
4-5 cups warm Farm & Larder chicken stock
1 cup morel mushrooms, washed and patted dry
8 tablespoons butter
½ cup white wine (if desired)
½ finely chopped onion
1-2 tablespoons chopped garlic
1 cup grated Grated-style cheese
2 tablespoons chopped fresh herbs, such as parsley
Roasted Spring Vegetables (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. Set another large saucepan over medium low heat, then melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and morel mushrooms and continue cooking for about 2 minutes. Once morels are soft, remove to a plate.
3. Turn the heat up and add the Arborio rice to the pan with garlic and onion. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender (this process usually takes 20-25 minutes).
4. Stir in the remaining butter, mushrooms, and grated cheese until melted.
5. Season with salt and pepper to taste. Sprinkle with fresh herbs and additional cheese, if desired, and top with roasted spring vegetables.
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Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
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Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups baby Shiitake mushrooms, sautéed in butter
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Add a generous helping of sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
Variation: Give this risotto a springtime twist by adding coarsely-chopped pea shoots, blanched peas and crispy pancetta as well!
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Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
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How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Ingredients:
Dried wild mushrooms
Tools:
Medium saucepan
Handheld strainer
2-3 cups warm water, stock or wine
Method:
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
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Spring Pasta with Morels, Ramps & Fromage Blanc
Earthy morels, wild ramps, and creamy fromage blanc come together in this springtime pasta that’s as elegant as it is easy.
Ingredients:
8 ounces Lagana Vesuvio pasta (or similar curly shape)
1 cup fresh morel mushrooms, cleaned and halved lengthwise
1 bunch ramps (bulbs and greens), cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
⅓ cup dry white wine (optional)
½ cup fromage blanc
Sea salt and freshly ground black pepper
Lemon zest, to finish
Fresh herbs like tarragon or parsley, finely chopped, to garnish
Method:
1. Bring a large pot of salted water to a boil and cook Vesuvio pasta until just al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a wide skillet, heat butter and olive oil over medium heat. Add morels and cook for about 5 minutes until they’re tender and lightly browned. Add ramp bulbs and cook for another 2 minutes, then stir in ramp greens and cook just until wilted.
3. Add the white wine to the skillet, scraping up any browned bits. Let it reduce for 1–2 minutes. Lower heat to medium-low and stir in the fromage blanc until it melts into a creamy sauce. Add a splash of reserved pasta water as needed to thin the sauce slightly.
4. Toss in the cooked pasta and gently fold to coat with the sauce. Season with salt, pepper, and a sprinkle of lemon zest for brightness. Serve warm, garnished with chopped herbs.
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Pan-Roasted Corn & Baby Shiitake Mushroom Risotto
This beautifully-fragrant risotto makes delicious use of bright summer corn.
Ingredients:
1½ cups Arborio rice
3 cups fresh corn kernels
1 cup baby Shiitake mushrooms, washed and trimmed
5 cups F&L chicken stock
5 tablespoons unsalted butter
3 French red shallots, minced
¼ cup dry white wine
¼ cup freshly-grated Grana-style cheese
3 tablespoons combined freshly-chopped parsley and chives
Sea salt and fresh ground pepper
Method:
1. In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a low simmer.
2. Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and mushrooms and cook until all are lightly browned and softened, about 5 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1-2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
3. Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 20 minutes. Stir in the cheese, herbs and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.
Variation: This risotto is also delicious topped with crispy chopped bacon!
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Mushroom Risotto with Roasted Squash
Mixed with our own duxelles and sautéed mushrooms, then topped with roasted squash, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
1 cup duxelles
¼ cup grated Grana cheese
2 cups cubed and roasted Black Futsu squash
1 cup Hedgehog mushrooms, sautéed in butter
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the duxelles and grated Grana until melted. Season with salt and pepper to taste. Add generous helpings of the roasted squash and sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
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Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 cup Cremini mushrooms, washed, dried and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste
Lemon
Grilled Vegetable Medley (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley and season to taste with pepper, and serve each portion topped with a hearty helping of Grilled Vegetable Medley, a drizzle of olive oil and a squeeze of lemon .
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Sauteed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Ingredients:
1 pound asparagus stalks, cut into 2-inch pieces
½ bunch rainbow baby carrots, trimmed of greens, then peeled and trimmed into 2-inch matchsticks
4 baby leeks, trimmed of root and tough green ends and thinly sliced
3 shallots, trimmed of root ends and thinly sliced
1 cup pea vines, sliced into 1-inch pieces
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
Method:
1. In a large sauté pan over medium-high heat, melt the butter and then add the asparagus and carrot pieces, tossing to coat. Continue to sauté for 6-8 minutes until veggies are just slightly softened.
2. Add in the minced leeks and shallots and continue to cook an additional 3-4 minutes until leeks and shallots are translucent. Add in pea vines and stir until vines just start to wilt. Season the entire dish with salt and pepper and squeeze lemon juice over top. Remove from heat and serve atop this week’s risotto.
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