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.

Italian-Stuffed Artichokes

Our Nonna Pat’s favorite way to serve artichokes!

Ingredients:
1 lemon, halved
6 whole artichokes
¾ cup fresh breadcrumbs
½ cup grated Grana-style cheese
1 garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Sea salt and fresh ground black pepper

Method:
1. To prep the artichokes, squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves and snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2. In a small bowl, combine the breadcrumbs, cheese, garlic and parsley and then season with salt and pepper. Pull each leaf open slightly from each artichoke and stuff a little of the filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

3. Remove from pot and serve artichokes hot.

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