Mill City Cooks

Prairie Mushroom Risotto

by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 4

2 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms)
10 oz. fresh shiitake mushrooms (Cherry Tree House Mushrooms)
1-1/2 oz. wild rice (Northern Lakes Wild Rice)
about 3 to 4 cups stock or water
2 Tbsp olive oil (Valli dell’Etna Olio)
6 scallions or spring onions, finely chopped (Prairie Hollow Farm or Burning River Farm)
1 large clove of garlic, finely chopped – optional (Swede Lake Farm)
8 oz. arborio rice or other medium-grain rice
1-1/2 wine glasses of dry white wine
sea salt and freshly ground black pepper
4 Tbsp butter
3 oz. grated parmesan cheese
3 oz. crumbled friesago cheese (Shepherd’s Way Farm)

Soak dried mushrooms in water to cover for an hour, then pat dry with a towel.  Set aside soaking liquid.  Heat 4 tsp oil on medium low heat.  Chop fresh or rehydrated mushroom caps and saute until browned and slightly crispy.  If mushrooms look dry add more oil to the pan.  Set aside.

In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.

Heat the stock (and mushroom soaking liquid).  In a separate pan heat the remaining oil, add the scallions or onions and garlic, and fry slowly for about 4 minutes.  When the vegetables have softened, add the arborio rice and turn up the heat.  The rice will begin to fry, so keep stirring it.  After a minute it will look slightly translucent.  Add the wild rice and wine and keep stirring.

Once the wine has cooked into the rice, add mushrooms, and then add your first ladle of hot stock and a pinch of salt.  Turn down the heat to a high simmer sot the rice doesn’t cook too quickly on the outside.  Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next.  This will take between 15 to 45 minutes depending on your preference; keep adding stock until the rice is soft but with a slight bite.  Add salt and pepper to taste.

Remove from heat and add the butter and parmesan.  Stir gently.  Place a lid on the pan and allow to sit for 2 to 3 minutes.  Serve immediately with crumbled friesago.

recipe adapted from Jamie Oliver’s “The Naked Chef Takes Off”