Wild Mushroom Risotto

I'm getting a bit ahead of myself, but using a tab of butter and the last of the chanterelle mushrooms from our most recent local foraging excursion in nearby woods, I added oyster mushrooms from the market to the saute pan and folded them into the risotto just before serving.

Near the end of cooking the risotto as I was stirring in the vegetable stock by the ladle full, it dawned on me that I can actually video tape some of my cooking adventures... only after two months into blogging did I think of this. The "duh!" factor in my life can be stunning at times.

Here is a rather primitive first-attempt at recording myself as I 'm cookin' in the kitchen, quickly discovering how challenging it is to stir food and talk at the same time, followed by a list of the ingredients and the directions for making wild mushroom risotto:

Ingredients:

2 cups of wild mushrooms, sliced or coarsely chopped or 2 packages of dried mushrooms, hydrated
1 quart vegetable or chicken stock
1 tablespoon olive oil
1 large onion, finely chopped4 celery stalks finely chopped
3 cloves garlic, minced or finely chopped
1-3/4 cups Arborio rice (risotto)
1-1/2 cups dry white wine
1 tablespoon butter
Salt and pepper to taste
Freshly grated Parmesan cheese

Directions:

1. If the mushrooms are dry, put them in a glass or ceramic bowl and cover with 2 cups of hot water.
2. While the mushroom hydrate, pour the stock into a medium saucepan and warm on low heat.
3. When cleaning fresh mushrooms, wipe away any particles with a soft cloth or a soft bristle brush used for basting or painting.
   
4. In a large saucepan, heat the olive oil and add the garlic, onion and celery until soft.
5. Turn up the heat and add the rice to toast for about 1-2 minutes.
   
6. Add the wine and stir the rice until the wine is nearly evaporated.
7. Add the stock by the ladle full (about 1/3 cup)
   
8. Continually stir the risotto; do not leave it alone to cook.
9. As you stir and the liquid and it evaporates, continue to add the stock until all is absorbed.
   
10. After 15-20 minutes, taste the risotto to see if it is completely cooked.
11. If the risotto needs more liquid and time, add more stock or water (use the water dry mushrooms soaked in).
12. When the risotto is fully cooked, it is slightly al dente. 
13. After you remove the risotto from the heat, you can stir in the raw or lightly sauteed mushrooms and butter.
14. Season with salt and pepper to taste. 
15. Spoon into bowls or as a side dish on a dinner plate, garnished with freshly grated Parmesan cheese.

Serves 4-6

You can make an infinite variety of main entrees and side dishes with risotto, based on what ingredients are seasonally available and your choice of herbs and spices. For tips, listen to Taking The Risk Out Of Risotto by Susan Russo on NPR.

I received my Slow Food Eugene e-newsletter today. Tom Barkin writes, "We came across a delightful Thanksgiving piece, Back to the Land - The Pursuit Of Happiness Blog by Maira Kalman in the New York Times. Although we are already looking forward to the winter holiday season, it is worth taking a moment to read." Delightful read; great photos, too.

Slow Food - Eugene

Thursday night, we attended our local Slow Food convivium's annual fall members' meeting and potluck at Eugene's Garden Club on High Street. What a turnout (I overheard a headcount of 75) and what a feast!

Thanks to the generosity of our kids, we were able to shop while we were in town earlier in the afternoon for fresh ingredients and baked a double batch of our Vegetable Strata in their oven in Springfield, as our kitchen was 20-miles away from our destination. Other members and guests contributed an array of fabulous entrees, side dishes and desserts. Fortunately for me, many of them were gluten-free and vegetarian! We filled our plates to overflowing with the bounty of colorful, savory and sweet foods made with mostly produce, meats and products grown or produced by members and bought from local natural foods markets: Polenta Pie, Homemade Bread Bowl filled with Cheese in Brie with Shitake Mushrooms, Kale and Quinoa Salads, Vegan and Mushroom Farro Soups, Lemon Chicken with Garlic Potatoes, Pizza, Yukon Potatoes with wild Mushrooms and Apples, Scalloped Potatoes and Potatoes (with milk and sour cream from chef's cow), Neapolitan Ragu,Vegetarian Pesto Salad, Beet Risotto, Carrot Date Nut Muffins, Hazelnut Tarts, Berry Cobbler and much more....

Members bring their own eating and serving utensils, plates and bowls, cups and goblets, beverage of choice and a potluck dish to share with the group to all gatherings. We enjoyed the evening with our new friends and members John Karlik and Lynn Cosby of Good Food Easy, a CSA located in Creswell, Oregon, who graciously shared their soup spoons and wine with us.

Education is an important feature of Slow Food gatherings. This evening was no exception. After introductions and announcements Tom Barkin awarded checks to several non-profits from fund-raising events this past year. We heard from Jim Crane about the Time for Lunch initiative - "It's time to provide America's children with REAL FOOD at school."  and the School Garden Project:

We also enjoyed learning about the Farm to Table Program and the Willamette Farm and Food Coalition. Nicki Maxwell explained the Seed Ambassador program and introduced Seed Ambassadors Sareh Kleeger and Andrew Steel of AdaptiveSeeds to share their seed saving story with us.

I hope you will be inspired to find a local chapter of Slow Food near you! Contact Slow Food USA.

About the Eugene Convivium

Slow Food Eugene: "The Willamette Valley Convivium was established in 2000 by Nonie Fish, food writer, restaurant reviewer, and cooking instructor. In 2002, a leadership board was established to sponsor educational events, form partnerships with other local organizations, and coordinate with Slow Food USA. Slow Food Eugene is a vibrant and diverse convivium whose members include restaurateurs, food purveyors, farmers, educators, and committed food-and-wine lovers from all walks of life.

Eugene, Oregon is located at the southern end of the Willamette Valley, one of the richest agricultural regions in the world. Eugene and the surrounding areas of Lane County are recognized centers of small-scale sustainable agriculture. Our markets overflow with organically raised vegetables, fruits, nuts, meat, poultry, and cheeses. Local wineries produce award-winning pinot noir, pinot gris, and many other varieties. The nearby Pacific Ocean provides the finest seafood. The Cascade and Coast Range mountains offer fish, game, and mushrooms. Slow Food Eugene is dedicated to the celebration and preservation of this bountiful heritage through events, education, and political action.

Membership: Interested individuals and families are also encouraged to join Slow Food USA, the parent organization, to support the important goals of the national and international Slow Food movement and receive Slow Food publications."