Risotto with Chanterelles, Parsnips and Parsnip Greens
On Sunday morning we met up with some good friends at the Hollywood farmers' market. After blowing a consequential wad of cash on produce, we went for brunch at newly opened Hatfields-helmed Sycamore Kitchen. I forewent a proper meal in favor of a sampling of baked goods: a brown butter oatmeal scone, chocolate chip rye cookie and peanut butter coconut cookie bar - all delicious, especially the cookie, which I'm planning to recreate at home.
Last night I made a risotto with market-bought mushrooms and baby parsnips (from Flora Bella, a favorite). That - along with a glass of Dolcetto d'Alba and The Good Wife on TV - was a fine way to cap off a brilliant fall day. Sometimes I love L.A.
2 TB olive oil
2 cloves garlic, chopped
1 cup arborio rice
1/2 cup white wine
2 1/2 - 3 1/2 cups vegetable broth
1/4 c shredded parmesan cheese
1 TB butter
Sautee garlic in oil. Add rice; stir to coat. Add wine; cook on medium heat until absorbed, stirring often. Pour in broth 1/2 cup at a time, stirring often and waiting for it to absorb between each addition. Add more or less broth depending on desired consistancy. It takes about 25-30 minutes to cook. I like my risotto al dente and thick, so I cook for less time and add less broth. When ready, add cheese and butter, stirring to melt.
Sauté a chopped shallot in butter. Turn heat up to medium high and add chopped mushrooms. Cook until browned, about 7 minutes. Tip: don't layer too many mushrooms in the pan or they get watery. Season with salt and pepper; serve.
Sautee 2 or 3 chopped garlic cloves in olive oil. Add thinly sliced parsnips (no need to peel if they're white baby ones); saute until cooked but still crunchy. Add chopped parsnip greens - stems and all. Cook until leaves are wilted but still bright green. Season with salt and pepper.
I topped the risotto and vegetables with shredded parmesan and a few teaspoons of leftover carrot-green pesto.