WILD MUSHROOM RISOTTO

This was the final dish of the Solar Path of Totality Yoga Retreat, the menu being curated based on food astrology of the sun. Certain foods are linked to the planets, sun, & moon, and based on the seasons. The season was spring meaning fresh veggies such as peas, radishes, celery, and wild onions. Foods in relation to the sun are foods red in color, bitter or pungent in taste, or full of bursting citrus flavor. Think red fruits, citrus fruits, peaches, saffron, mustard seed, pepper, wheat, & red sweetmeats. We didn’t find any mushrooms or wild onions while in Broken Bow, Ok, but we were fortunate to have them sourced locally. Below is the recipe for the risotto, serving size 6 people give or take

Wild Mushroom Risotto

Ingredients

• 5 cups vegetable stock, mushroom broth combo

• 2 tablespoons extra-virgin olive oil

• Fresh wild onions (leeks, ramps, spring onions) diced

• Fresh wild mushrooms chopped

• Dehydrated wild mushrooms (packet of mixed mushrooms)

• 2 cups Arborio rice

• Pinch of saffron threads

• 1/2 cup dry white wine (actually whatever I’m drinking at the moment)

• 1/2 cup freshly grated Parmigiano-Reggiano cheese

• 1 tablespoon unsalted butter

• Salt & Pepper as needed or preferred

In a kettle or small bowl on the stove, bring water to boil- in a large mixing bowl, place packet of dehydrated mushrooms and add boiling water (set small amount aside)- let steep for at least 30 minutes. (I recommend 2 cups of water to every ¼ cup of dried mushrooms. If you're measuring by weight, I recommend 2 cups of water to every 0.2 ounces of dried mushrooms. Also if in a hurry use hot water, for stronger flavor broth, place in refrigerator and let sit overnight)

Take saffron threads and place in small bowl- add small amount of the boiling water to it- set aside

Strain the water from the mushrooms and set both aside (keep rehydrated mushrooms for tart recipe below)

In a medium saucepan, cook the fresh wild mushrooms until tender, use salt & pepper to taste - set aside

In a medium saucepan, bring the vegetable /mushroom stock to a simmer; keep warm

In a large saucepan, (I use my Le Creuset Round Dutch Oven) heat the olive oil, add the wild onions, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes

Add the rice and cook for 1 minute, stirring to thoroughly coat. Add some wine and cook down

Add the saffron broth to the rice and stir and continue to cook down

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions

Once the liquid is fully absorbed and rice is cooked, add the cooked mushrooms and mix together. Cook on low heat for 15 mins to blend the flavors

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce. Season the risotto with salt and pepper if needed. Stir in the cheese, butter, transfer to a serving platter, sprinkle some grated cheese on top, and serve immediately. Can add fresh chopped parsley if you like

Wild Mushroom Tarts

Ingredients

• 4 tablespoons extra-virgin olive oil

• 1 shallot diced

• Rehydrated mushrooms

• 2/3 cups grated parmesan cheese

• 2 garlic cloves

• Chopped parsley

• Pre cooked mini tart shells (if pre baking, let cool first)

• Lemon

Set aside mini tart shells on cookie sheet or large pan

In a blender or food processor, place mushrooms, garlic, parmesan cheese, shallot, olive oil, squeeze lemon juice, salt & pepper to taste, and blend until smooth

Spoon mixture into either piping bag, or use spoon and fill tart shells

Sprinkle cheese and parsley on top and place on serving tray and serve