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in the kitchen with: jennifer martine’s wild mushroom risotto

by Kristina Gill

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Several years ago, when I was first introduced to photographer Jennifer Martine, she offered me her wild mushroom risotto.  One son, a few years and three amazing recipes later, as the temperature drops, Jennifer is back with her recipe.  As the temperature drops each autumn, I start to look forward to all of my favorite autumn and winter dishes.   Mushroom risotto is among these, and I am very lucky that my in-laws always bring us a large stash of Tuscany’s finest porcini each year.  I will dedicate a part of those to trying out Jennifer’s recipe this season.  –Kristina

About Jennifer: Jennifer Martine is a Bay Area-based food photographer.  Her work has appeared in books such as the Inspired Vegan by Bryant Terry, Jam It Pickle It Cure It by Karen Solomon, Lucid Food by Louisa Shafia,  Mrs Rowe’s Little Book of Southern Pies by Molly Cox Bryan, and most recently Best Lunch Box Ever by Katie Sullivan Morford.  She has previously shared several recipes on the In the Kitchen With column, including Bourbon Balls with gold dust, Bagna Cauda, and Salted Chocolate Chip Cookies, one of our most popular recipes.  It has been pinned over 20,000 times on Pinterest!  She lives in Oakland, California, with her husband, Tyler, their son, Quentin, and their dog, Miles

See Jennifer’s recipe for Wild Mushroom Risotto after the jump.

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Wild Mushroom Risotto
risotto ai funghi di bosco
(adapted from Risotto: with vegetables, seafood, meat and more by Maxine Clark published by RPS)

  • 4 cups hot light chicken or vegetable broth + 2 cups of reserved porcini mushroom water
  • 1 stick of unsalted organic butter
  • 1 large onion finely chopped
  • 1 large leek finely chopped, green tops removed
  • 2 garlic cloves, finely chopped
  • 3 cups mixed wild mushroom (chanterelles, oyster, 1 oz dried porchini soaked in 2 cups warm  water, drained and chopped) reserve water.
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram
  • 2/3 cup dry white wine or preferably vermouth
  • 2 1/3 cups risotto rice
  • 3/4 cup freshly grated Parmesan and Granna cheese, plus extra to serve.
  • maldon sea salt and freshly cracked pepper
  • 1 to 2 slices of crisp bacon, chopped into fine bits for serving (optional)
  • herb flowers for presentation

 

  1. Put the broth in a saucepan and keep at a gentle simmer. Melt the butter in a large, heavy saucepan and add the onion, garlic and leek. Cook gently for 10 min until soft, golden and translucent but not browned. Stir in the mushrooms and herbs, then cook over med heat for 3 mins to heat through. Pour in the white wine or vermouth and boil hard until it is reduced and almost disappeared.
  2. *You will smell good smells at this point!*
  3. Stir in the rice and saute with the onion and mushrooms until dry and slightly opaque.
  4. Begin adding the broth, a large ladle at a time until each ladle has been absorbed by the rice. Continue until the rice is tender and creamy, but the grains are still firm. 20-30 mins.
  5. Taste and season well with salt and pepper, stir in cheese, cover and let rest a few min then serve immediately.

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Why Jennifer loves this recipe

This recipe marks a seasonal change. It’s fall, the leaves are beginning to turn, there’s moisture in the air… Around here in Oakland, there are wild mushrooms popping up all over the place after a rain.  If you have a good hook up and can hunt some out, that is the best way to get the most of what’s out there. I also like this dish because it’s a hearty whole meal thanks in part to the mushrooms, and is easily made vegetarian.   It goes perfectly with wine, a salad and some crusty bread.

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