Roasted garlic, baby vegetables and
wild mushrooms bring the dish right up to date.
Not exact matches
We've been thinking about
bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage
wild herbs, asparagus and
mushrooms, to hunt for truffles with truffle growers and to harvest saffron.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice /
Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated
wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
The
mushrooms, celery, and carrots all
bring with them their vitamins and minerals, and the
wild rice provides a nice texture to counter the creamy style.
Porcini and
wild mushrooms add depth of flavor, and hazelnuts
bring some texture and crunch to this tasty take on stuffing.