Risotto with White Chanterelle Mushroom Ragout

Crafted with our own mushroom ragout, this creamy and delicious recipe 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)
F&L white Chanterelle mushroom ragout
¼ cup grated Grana cheese
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 white Chanterelle mushroom ragout and grated Grana, until the ragout is warmed through and the cheese is melted. Season with salt and pepper to taste and sprinkle with fresh parsley, then serve.

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.

Italian Comforts Recipes

As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.

Here are a few recipe ideas for the week:

Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Fresh Pappardelle with Sautéed Pioppino Mushrooms

Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.

Ingredients:
1 pound fresh pappardelle
2 cups Pioppino mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

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