That oh so familiar rainy weather we know in Seattle all too well arrived with a vengeance this week. Autumn has up to this point been realtively calm this year (and although I’m loving it!) it has been really nice to stay in and watch the rain blow every which way the last couple of days. This time of year I’m rarely in the mood for “cold” food, but spend practically every meal chowing down with the thrill of something warm hitting my belly. This mushroom risotto recipe from our fall Fortunate Feast is the perfect pairing to any meat dish you might be fixing this season, or could be that final delicious element to impress your guests with during your Thanksgiving celebration!

Every bite of this beautiful dish delighted me to my core, and I was so excited to learn from Seth that pretty much any mushroom is a “go” to create this superb end result! Enjoy!

Wild Mushroom Risotto:

Ingredients

  • 6 ½ tablespoons butter
  • 1 1/2 lbs. wild mushrooms (example: Porcini, Chanterelle, Lobster, Matsutake or Hen of the woods) any one or preferably mixture of these mushrooms would work perfectly.
  • 7 cups (duck, chicken, mushroom or vegetable stock) for this recipe I prefer to use duck stock since it brings out the earthiness of the mushrooms
  • 3 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • large pinch red pepper flake
  • zest of one lemon
  • 1 tablespoon olive oil
  • 3-4 medium sized leeks finely chopped (white and pale green parts only)
  • 1 1/4 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup freshly grated parmesan cheese, plus additional for serving.

 

Prep

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt / pepper / garlic / thyme / pepper flake. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with butter, remaining mushrooms and salt / pepper / garlic / thyme / pepper flake.  When done, zest the lemon over the mushrooms in the bowl.

Bring 7 cups (stock of choice) to simmer in medium saucepan; keep warm. Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4-cup warm stock; stir until almost all stock is absorbed, about 1 minute. Continue adding stock by 3/4 cups stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10-15 minutes. Stir in sautéed mushrooms. Continue adding stock by 3/4 cupful’s, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional parmesan cheese alongside, if desired.

Happy weekend friends! Adam and I are off to the coast for a cabin weekend with friends, but I’ll be back next week with some pretty travel photos from Stockholm and some fun stuff from this week’s West Elm event!

 

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 5.

5 Comments

08.November.2013

This post is full of beauty!

reply )

10.November.2013

You’re making me reconsider my stance on mushrooms Jenn! Which is saying a lot :) Beautiful!

reply )

jenn

Woot! Woot!!! That’s awesome Camille!! xoxo!

21.November.2013

I bump in to you for the first time through pinterest and I am loving this blog so much!

reply )

[...] I can’t wait to make this gorgeous wild mushroom risotto from my dear friend Jenn’s A Blog Named Scout. (I also want to learn to style pictures as [...]