After an uneventful rest of the afternoon at work, I came home and decided to make risotto for dinner. As I was chopping the onions for the risotto, I started thinking back to the first time I made risotto. It was two years or so ago and I had just met Lisa online. A common love of cooking is what first got us talking to each other but Lisa and I are long lost sisters. I am sure of it. We share so much more in common than cooking.
But the one thing she does that I don't, is morel mushroom hunting. She goes morel hunting during its growing season. The year I met her she had managed to find a bounty and had celebrated that with morel asparagus risotto. She had described the mushroom as having a distinct nutty flavor and said that the creaminess of the risotto was a perfect backdrop for the morels. Never having
Morel mushrooms are really expensive and a luxury unless you go hunting for them and get lucky. I am so glad I decided to spend all that money on them back then. I haven't done it since and not sure if I will do it again. I am older and wiser with money, you see. My husband may disagree on the
Since talking to Lisa about mushroom hunting two years ago, I have wanted to do it myself. But haven't ventured out yet. I may go morel hunting this upcoming season. It am sure it will be a
I have tried various versions since that first time. Creamy arugula risotto is definitely a version to make. I had cauliflower and mushrooms in my fridge. So I made risotto with them.
I hope you make risotto. Make it suit your own taste and share it with your family and friends. And let it become a little piece in the memories that make up your life.
Lisa's risotto recipe
|Lisa's image of the morel risotto. Mouth watering!|
2-3 green onions, chopped
2 cloves garlic, minced
4 oz morels (sauteed in butter, reserve any liquid)
1/2 c. white wine
2 1/2 c chicken stock
1 1/2 c aborio rice
1 c (or more) asparagus chopped
1c frozen baby peas
3T freshly grated parmesean cheese
Sautee morels in 1T of butter, reserve any liquid they offer up!
Add 2T butter to skillet along with the garlic and green onion. Sautee for a few minutes, add asparagus and sautee a few minutes more. Add the rice and stir until all the fat is absorbed by the rice. When the rice is somewhat golden, add in wine, mushroom liquid, peas and chicken stock. When the mixture comes to the boil, reduce heat to medium and place a lid on the pot. Cook for 25 minutes. Add Parmesan cheese, salt to taste.