Mushrooms and Turkey and Spring Oh My!
Tis’ the season for Turkey Hunting and Morels! But now the question is what do you do with your harvest?
Here’s a lighter take on a risotto that will work great with morels substituted, in place of, cremini or button mushrooms and pairs’ well with any fowl, be it turkey or chicken.
Risotto is typically associated with comfort food, but with some slight substitutions and omissions, you can have a lighter risotto that will match the weather outside.
Please note that some of the ingredients are added to this recipe are my own individual tastes, as well as, what there was available to use.
If planning on this for dinner, make sure to give yourself ample cook time for the risotto and wild rice. The recipes that served as inspiration for this recipe can be found here:
https://honest-food.net/morel-risotto-recipe/
https://www.allrecipes.com/recipe/273944/morel-mushroom-and-wild-rice-risotto/
https://www.foodnetwork.com/recipes/ina-garten/wild-mushroom-risotto-recipe-1920717
Below you will find a list of all of the ingredients you will need to make the mushroom and wild rice risotto
Mushroom and Wild Rice Risotto……..
Ingredients:
1/2 pound of mushrooms (morels, cremini, button, etc), chopped
3 Tbsp ghee/butter/olive oil, divided
1 onion ( 1 c of chopped onion)
1 tsp garlic, minced
1 quart (approximately 4 cups) of chicken stock
¾ Cup Arborio Rice (Risotto Rice)
¼ Cup of Wild Rice (Already cooked or partially cooked)
Salt and Pepper to taste
Additional Ingredients:
½ Cup Pecorino or Parmesan Cheese, grated
½ Cup White Wine (optional)
¼ Cup of Cream or Whole Milk (Optional)
Instructions:
1. Start heating 2 Tbsp of fat or oil in the pan on a medium to low setting in pan of choice (non-stick or stainless). And, start heating chicken stock in additional pot near the burner you are going to cook the risotto.
2. Chop onion and mushrooms to medium-small size. Add to the pan with fat. Cook until onions are translucent and mushrooms have released liquid over a medium heat. Add garlic, cook until fragrant.
3. Add, wild and arborio rice to the pan and toast the rice. You may need to add some additional oil or fat here.
4. Once mushroom mixture and rice are thoroughly mixed and lightly toasted. Add wine first, if adding wine. Or, add heated chicken stock, one ladle (1/2-3/4 of a cup of liquid). Season to taste with salt and pepper.
5. Begin gently stirring the liquid/rice mixture at a medium to low heat. Once liquid is fully absorbed, add your next ladle. Continuing as described above, until all the liquid is stirred in and the rice has become creamy and released its starch.
6. If extra creaminess is desired, add an extra tablespoon of butter or a ¼ cup of cream or whole milk to the rice and mix it together.
7. Pull the rice pan off the stove. Add to desired dish for serving and top with desired amount of grated cheese desired.
**Please note that if you do not partially cook the wild rice and add it uncooked to the dish, additional liquid and time will be needed to completely cook it. The arborio and wild rice both have different cooking times.
Spoil yourself with an amazing side dish that highlights your bounty! . #earnyourwild #reelcamogirl
Written by ReelCamo Girl Pro Staff Jessica Reinig