Mushroom Scallion Risotto - #FarmersMarket #SundaySupper

7.28.2013



This is what I consider the perfect theme for a food blogging group, farmer´s market, hosted today by TR at No One Likes Crumbly Cookies
I mean, whom of you foodies don´t envision living next to the best, biggest, most interesting and cheap farmer´s market ever?. The ones I frequent are none of the above, but I love them anyway.

This mushroom scallion risotto resulted from my latest foray into one of them, together with the thought, not a new one, about what it would be to have a food bloggers house exchange. Like, you come stay in mine for a week and go to yours. The farther apart the better. New markets, new ingredients, new gadgets, you get the idea.




Last year, I stayed in Washington DC for a week at a friend´s house
We were three foodies, I had just started with this blog, and of course, it was imperious that I wear out the cookbook aisles of certain bookstores during much of my spare time. Not that I was doing much, working or anything, but I had gone there with a purpose, to sort out a family thing, so there were visits to my attorney and phone calls. In hindsight, it also turned out to be the only week in three years I had what could be called a vacation from the café I owned.

The thing is that these two guys worked, like normal persons do, but had no problem with me using their kitchen as I saw fit, imagine that. So for a week I pretended it was my apartment and I was living in that lovely city that I had come to like so much. This market two blocks away became my second home, this bookstore my third and the Eastern Market my fourth.


The fact that I made it back home is a miracle. And of course I carried with me the largest collection of bottles with anything from pure almond extract and truffle oil to jalapeño powder.

Happy days.

Surfing food blogs across the globe I still get that craving of being in another city, rummaging the markets, trying to know how to use a certain ingredient.

Travel + food, it doesn´t get much better.




Risotto lends itself to whatever combination you come up with. Though I make it all the time, I haven´t posted that many, a roasted beet with goat cheese that has the most amazing color, a different one with radicchio and provolone cheese, and a lighter one with apples and ham. I´ve yet to make a sweet one. 
That bucket list is like a dark hole with no bottom.

There are two kinds of fresh mushrooms in this recipe, portobellos and shiitake, some scallions which we here call chinese green onions, fresh thyme and asigo cheese. 

Farmer´s market food is all about fresh ingredients and not too many.

About risotto, it should be creamy, which is achieved by slowly cooking the grains so they release their starch and become part of the sauce, and al dente. 
The butter in the end is added cold, and as it melts coats the whole thing in a silky finish. So good.


And the risotto cakes the next day? So ridiculously good.


MUSHROOM SCALLION RISOTTO

Feel free to use green onions or garlic if you don´t have scallions, or another kind of cheese. Risottos are so versatile, they´re great for using those bits and ends in the fridge.

Makes 4 servings

Ingredients

For the mushrooms:
3 cups assorted mushrooms, coarsely sliced
1 Tbs olive oil
1 Tbs butter
Black pepper

For the risotto:
6 cups broth, approximately
½ cup sherry or white wine
2 Tbs. unsalted butter
2 Tbs. olive oil
1/3 cup minced scallions
A few sprigs fresh thyme
2 cups Arborio or Carnaroli rice
4 Tbs butter, diced and cold
1/3 cup grated asiago cheese
2 Tbs. chopped fresh parsley
Freshly ground black pepper
Chopped green onion, to garnish



Directions

For the mushrooms:
In a skillet, heat oil and butter over high heat. Add all mushrooms and cook for a few minutes, until they start to brown a little. Do this over high heat and without salt so the mushrooms brown before they start releasing their water. Reserve.

For the risotto:
Bring broth to steady, slow simmer in a saucepan.
Heat butter and oil in a heavy pan over moderate heat. Add scallions, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
Add the rice with the thyme and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add the sherry or white wine, stir once and let it be until it´s almost absorbed.
Add ½ cup of broth and half of the mushrooms. Stir well and cook over medium/low heat. 
Then continue adding the simmering broth, ½ cup at a time, after the last is almost absorbed. Stir frequently, so that the rice releases the starch and it all turns into a creamy mixture.
The risotto will take about 18 to 20 minutes, the rice will be tender but still firm. Remove the pan from the heat and immediately add the reserved 4 Tbs butter, asiago cheese, and parsley. Stir vigorously to combine with the rice. Add black pepper and check for salt, and add more if needed.
Transfer to a serving platter, mound the remaining mushrooms on top, chopped scallions, a drizzle of olive oil and serve immediately.
Risotto waits for no one.



Today we´re celebrating our local produce and our city´s farmer´s market:

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! 
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. 
Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.



44 comments:

  1. I just had my lunch, but now I have appetite again for a bowl of your risotto. Looks yummilicious.

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  2. Shitake mushrooms, scallions and rice are like kisses from Heaven on this Ninja Baker's mouth. Sooo comforting!

    Love your recipe - of course. And love your idea of a house blog swap. Well, in this case we live in an apartment building. The Farmers' Market is just down the street and we do have an extra office/apartment. It'd be super fun to meet you in person and see what you'd whip up with all our Southern California ingredients...Oh! And could you bring another Tango teacher to our neighborhood so David and I can perfect our steps? =)

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  3. I've been waiting to see this recipe since it's title was added in the forums. I want this like, right now.

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  4. Yes, yes, yes! To everything you've said here, Paula! I love would love to exchange houses with fellow food bloggers and there is nothing I like better than a holiday that includes exploring new markets and shops for foodie treasures. And cooking. And yes to that beautiful risotto! I could do with a large bowl of that right now.

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  5. I seriously cannot have enough of mushroom risotto, this is making me so hungry

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  6. I seriously think of risotto as a bowl of love. It's so comforting and as you said the perfect base for so many variations. Yours today with the earthy mushrooms would feel like a warm hug to go with the love. Yum!

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  7. Your risotto looks amazing! Risotto is one dish I haven't made yet! I really need to give it a try!

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  8. Oh Paula, this looks fantastic! A perfect combo of two things I adore - mushrooms and risotto.

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  9. I want this risotto...in that serving platter! And I need you to come visit...you can use my kitchen all you want! ;)

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  10. I love the idea of a house exchange! I was in Italy last year and for a couple of weeks, visited an open market every day. It was so wonderful seeing what was fresh and local there. I wanted so much to buy some of it, and find a kitchen to cook in. Love your risotto, and your photos are fantastic. Really, really fantastic.

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  11. Now THAT is a fabulous idea! I'd love to house swap. I love traveling anyway, but to stay in another foodie's house...in another foodie's city?? Now that sounds like a vacation! My risotto bucket list continues to grow, but I"m not complaining. This looks fantastic! I love the first pic with the steam rolling off!

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  12. I must, must, MUST make this risotto. I love how you captured the steam in your photos. That's been so hard for me to do. I thought I could actually smell the dish. Just amazing.

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  13. Adore your vacation idea Paula! I always insist on checking out the local Farmer's Markets and grocery stores when we travel. The risotto is just dazzling! Perhaps it is the aromatic thyme paired with mushrooms, just exquisite!

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  14. Mushrooms and thyme???? This risotto will make me swoon...it looks incredible, Paula!!!

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  15. Love mushrooms! This is going to be another of my favorite yummy in my tummy delish dishes!

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  16. Now this is my type of risotto!! Add some garlic scapes and I'm so there

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  17. This looks like the most comforting dinner! That creamy risotto with the hearty mushrooms. Want to share?

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  18. We just had a barley mushroom 'risotto' for supper. Very glad we did otherwise I'd be craving this delicious creation, yum!

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  19. That is one beautiful risotto! I love the idea of a house exchange - you'd be welcome in Britain anytime!

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  20. Travel + food really is the perfect combination. Your risotto looks wonderful - and I can only imagine how awesome those risotto cakes were!

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  21. Paula,
    OMG, I seriously love everything about this post . . and hello?! Beautiful beautiful photos!!! How did you get those action shots? you shot those yourself right? and the steam coming from the food?! LOVE it.
    Your week stay in DC sounds like so much fun. . and yes, I agree. . Travel + Food is the BEST. Forget the shopping, let me eat and drink when I am traveling and I am happy.
    I can taste your risotto from the photos. . the mushrooms, scallions, thyme and grated asiago cheese. . omg, kill me now. I want some! looks sooo good!

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  22. I love any risotto anywhere, any flavor! This looks wonderful - I gotta try this. Thanks.

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  23. I am a relatively new risotto convert, Paula. Yours looks absolutely divine. I love what appears to be an oval serving plate though quite possible it's a round plate. I have been obsessing recently over ornate oval serving plates. I don't know what's gotten into me. :)

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  24. I love a risotto - and yours looks just beautiful!

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  25. Great post Paula! I would love to live next to a farmers market although knowing me and my love of food it is probably best that I don't :) Love the recipe!

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  26. It's so difficult to make a picture of risotto but you did such a great work Paula, I am in love with your risotto and I feel like making it now. =D
    You are right travel+food, it doesn't get any better!

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  27. Well, for starters... Travel + Food = the Best Days of Life. I can't agree more. And I love the DC markets - and I love any market. And, when we travel, I love going to both grocery stores and hardware stores... actually sometimes prefer them over museums, as (in a way) they are living museums.

    Now, this risotto? OMG - I love it. The flavor combos are perfect and, like you, I see risotto as the perfect way to use anything in your fridge! ~ David

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  28. This is such a great looking meal. The photos have me drooling!

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  29. I think mushroom risotto just might be one of my favorite foods. In fact, as much as I love trying out other risotto recipes, even when they turn out great, I still sort of wish I had made mushroom. Haha. I haven't yet tried it with asiago, but will try that next time!

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  30. I love mushrooms and scallions and risotto. And I love exploring new cities. This one is a keeper!

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  31. Wow-your risotto looks good-all steamy and so appetizing in the photos ;) I think this flavor combo is a winner and will add scallions to my mushroom risotto next time around ;)

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  32. That's an amazing idea, Paula. I'd love to just pack up and go somewhere far away and live in someone else's house for a week. How about you come to Vancouver (summer is the best time - we have the most incredible fruit and veggies!) and I'll head down to Buenos Aires. Your risotto looks incredible. I love mushrooms and green onions so I can just imagine how tasty and hearty this is. I've never made risotto (shame on me). It's my goal to tackle it when the weather cools enough for me to stand at my stove for prolonged periods :)

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  33. Risotto is my go-to dish in the cooler months especially with mushrooms. My kids love "mushy rice". :-)

    We're in DC this week. I would love to check out that bookstore in DuPont Circle!

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  34. Your dish of risotto sounds delicious. I am always envious of the wonderful markets in the European cities that I travel to...always wishing I lived around the corner and could shop there weekly.

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  35. Paula, a wonderful flavor combination for risotto - a dish we do not prepare often enough. I lways think that risottos have a certain luxurious "look" and your risotto certainly does too - it looks fantastic.

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  36. Beautiful Paula. I could practically eat this off the screen.

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  37. Those fresh mushrooms and scallions look delicious in that creamy dish. I would be in heaven with a bowl of this risotto. My mouth is watering just looking at the pictures.

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  38. Oh! I think I could have risotto everyday beautiful version.

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  39. Wow that looks quite delicious! I haven't really made too much risotto but I do really like it.

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  40. a delicious lookign risotto and wonderful stories! the scalions would add a great freshness.

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  41. I adore mushrooms and this sounds absolutely sensational Paula! Risotto cake the next day? So jealous!!! :)

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  42. Paula, all those flavors...oh my gosh! Your risotto looks wonderful!!

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  43. I made this tonight, having NEVER made risotto before, and IT WAS SO GOOD. This is a make-again recipe for me! I know you posted it in July, but thank you so much for sharing!!

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    Replies
    1. Wow, I'm so happy you tried it and liked it! Isn't risotto amazing? Thanks for sharing

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