Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.
1½ cups Arborio rice
4 cups F&L 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 mixed wild mushrooms, sautéed in butter until golden brown
Sea salt and ground pepper to taste
Bellsong Creamery ricotta
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. Sprinkle with fresh parsley. Before serving, top each portion of risotto with a healthy helping of sautéed mushrooms, a dollop of Bellsong creamery ricotta, and a grating of Grana-style cheese.
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
1 pound turnips, green tops reserved, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer for another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from colorful peppers and juicy tomatoes to fragrant fennel and crisp garden greens. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, Grana-style cheese and locally-foraged white Chanterelle mushrooms, plus multigrain bread, farm-fresh eggs and a robust red wine—pour a glass, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.
Here are a few recipe ideas for the week:
White Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
This classic Italian finocchi gratinati is simply sublime.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, crostini or scrambled eggs!
With a vivid assortment that includes Persian cucumbers, green beans, Jerada carrots and not one, but two different varieties of smoky peppers, the late-summer harvest continues here at the farm. This week’s box also continues to sing with such additional highlights as earthy Shiitake mushrooms, Chojuro Asian pears and baby bok choy; combine these beauties with fresh stir-fry noodles and spicy pork dumplings, and allow these fresh, seasonal flavors to shine.
Here are a few recipe ideas for the week:
Garlic-Ginger Vegetable Stir-Fry
Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.
Blistered Shishito Peppers
Easy to make and totally irresistible!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Baby Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
This bright carrot soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.