by Jaclyn Jecha
So far, we’ve only received two From the Farmer deliveries but they’ve changed the way we eat. Now, our meals are centered around vegetables – which is always a good thing. Especially when there’s cheese involved. (We’re from Wisconsin – it happens. A lot.)
This week, we received mushrooms, carrots, turnips, pea shoots, a spring mix, granny smith apples and sweet potatoes. The search for the perfect recipe was on! Right away, we knew that we needed something filling and hearty. We started searching for risotto recipes and stumbled upon one that worked with what we had. (And, involved cheese!)
We paired it with a spring mix salad with pea shoots. It was our first experience with pea shoots and we really liked them. They taste like peas! (Because the name wasn’t obvious enough.) They paired really well with the mushroom risotto. For the salad, we used our favorite homemade dressing. It was a great meal and hit the spot, especially after a rainy, cold day. Don’t be afraid of making risotto at home. Yes, it’s a lot of stirring, but it’s worth it. Enjoy!
(Adapted from this recipe.)
5-6 cups of vegetable or chicken broth
3 tbsp of butter
2 lbs of mushrooms, halved
1/2 tsp of dried thyme
1 shallot, diced
2 garlic cloves, finely minced
1 1/2 cups arborio rice
1 cup dry white wine
1/3 cup grated Pecorino Romano cheese
Salt and freshly-ground black pepper
In a saucepan, warm the broth over low heat.
Warm 2 tbsp butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. (Do this in two batches if the mushrooms can’t fit on the bottom of the pan in one layer.) Add dried thyme. Remove mushrooms and their liquid, and set aside.
Add 1 tbsp butter to skillet, and stir in the shallots. Cook 1 minute. Add rice and garlic, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, and Romano cheese. Season with salt and pepper to taste.