Wild Mushroom Risotto
- 4 cups chicken stock
- 2 ½ tbsp butter
- 2 shallots, chopped
- 1 garlic clove, chopped
- 6 fresh sage leaves, chopped
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ oz (15g) dried porcini mushrooms, rehydrated and chopped
- ½ lb fresh wild mushrooms such as chanterelles, morels, shiitake, porcini, cleaned and sliced
- Salt and fresh ground black pepper to taste
- ½ cup Parmesan, freshly grated
- ¼ cup chives, chopped
- Truffle oil (optional)
In a saucepan, bring stock to a boil over high heat, then reduce to a simmer.
In a skillet, melt 1 ½ tbsp butter over medium heat. Add shallots, garlic, and sage. Cook about 5 minutes, until shallots are translucent. Add rice and cooked, stirring constantly about 5 minutes, until lightly toasted. Add wine and stir until absorbed into rice. Stir in all mushrooms and 1½ cups of hot chicken stock. Cook over simmering heat, stirring frequently until almost all the liquid has evaporated. Continue adding stock, about ¼ cup at a time, stirring frequently, about 20 minutes, until rice is tender but firm to the bite, and the mixture is creamy. Remove from heat and stir in remaining butter and Parmesan.
Season with salt and pepper. Garnish with chives and serve with a drizzle of truffle oil.
Black Garlic & Fig Jam
Makes 1 cup
- 3 heads black garlic, peeled
- 1 tbsp olive oil
- 1 onion, quartered and thinly sliced
- 1 tbsp black mustard seed
- 1 cup chopped dried Mission figs
- 1 cup water
- ½ cup sugar
- Sprig fresh thyme
In a small saucepan, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes. Add mustard seed, black garlic cloves, figs, water, sugar, and thyme. Stir until sugar dissolves. Bring to a boil, reduce heat to low; cover and simmer, stirring occasionally, for 1 hour. Allow jam to cool to room temperature. Remove and discard thyme sprig. Spoon jam into a small jar. Cover and refrigerate until chilled. Jam will keep for up to a week in the fridge.
Warm Mushroom Salad
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 tsp chopped fresh thyme
- 1/3 cup balsamic vinegar
- 1 tsp Dijon mustard
- Pinch of sugar
- Salt and freshly ground black pepper
- 8 oz (250g) crimini mushrooms, sliced
- 1 ½ cups cooked corn kernels
- 1 cup diced tomatoes
- 1 head leaf lettuce, torn
- ¼ cup chopped fresh basil
In a skillet, heat half the oil over low heat. Add garlic and thyme and sauté for 1 to 2 minutes. Spoon half into a bowl. Set skillet with remaining garlic mixture aside.
Add remaining oil, vinegar, mustard, and sugar to garlic mixture in bowl and whisk to combine. Season with salt and pepper to taste. Set aside.
Return skillet to medium-high heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes or until liquid is released and mushrooms start to brown. Add corn and sauté for 2 minutes or until hot and golden brown. Stir in tomatoes and remove from heat.
Toss lettuce and basil together with half the vinaigrette and arrange on serving platter. Top with warm vegetables and drizzle with remaining vinaigrette. Serve immediately.