Porcini Risotto #SundayFunday

Culinary Cam

11 hours ago

3 min read

This week I invited the Sunday Funday bloggers to share foraged foods. I wrote: "October 28th is Wild Foods Day. I so enjoyed last year's foraged and wild game event, I wanted to do it again. Anything goes, really. Just have fun."

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week I am hosting.

The Wild Line-Up

Chive Blossom Salt by Amy's Cooking Adventures
Dandelion Salad with Warm Bacon Vinaigrette by Food Lust People Love
Porcini Risotto by Culinary Cam (you're here)
Rosehip Jelly by A Messy Kitchen
Thel Ghosalyachi Bhaji by Sneha's Recipe
Wild Mushroom Frittata by A Day in the Life on the Farm

Porcini, the King of Mushrooms

The California King Bolete is also known as a porcini. And, on a soggy morning last Winter, I joined my friend, a foraging goddess, for a trek through a local forest. I have long been nervous about foraging for mushrooms; I have foraged huckleberries, miners' lettuce, and stinging nettle because those can't kill you! But I have always steered clear of fungi and only felt comfortable doing it because I was in the company of an expert. I gleaned a ton about where to look, what to look for, and what to take. I am grateful for the guidance and even more appreciative that she offered that I should text her any photos if I am unsure when I go without her. I will certainly abide by the adage: when in doubt, throw it out!

After finding a handful for gorgeous, hamburger bun-hued porcini, we called it a day and split the spoils. So, Jake was able to get his mushroom risotto to go with some Champagne. I did end up with a couple of patches of poison oak, but it was all worth it. I will definitely be going mushroom-hunting again.

LEARN THIS PROCESS! This is my process for making risotto. You can substitute any vegetables in this and I will link some other risotto versions at the bottom of this post to inspire you. BE CREATIVE...COOK FEARLESSLY!

Porcini Risotto

Ingredients

4 cups porcini, approximately 2 cups from the caps, sliced, and 2 cups from the stem, diecd
4 garlic cloves, peeled and minced
4 Tablespoons olive oil (I used the smoked olive oil from local-to-me The Quail & Olive)
3 cups arborio rice
8 cups liquid (I used a mixture of vegetable stock and some leftover wine)
1 Tablespoon fresh herbs, finely chopped (I used parsley)
4 ounces mascarpone cream
freshly ground pepper, to taste
freshly ground salt, to taste
Also needed: cheese for serving (I used a raw milk, semisoft cheese shaved into rosettes)

Procedure

Heat olive oil in a heavy bottomed pan. Stir in the garlic and cook until aromatic, approximately 2 minutes. Stir in the caps and cook until softened; stir in the stems and cook for an additional 3 minutes.

Stir in the arborio rice and toast for 5 to 6 minutes. Then ladle by ladle, add in the stock until it's absorbed. Keep stirring. Repeat until the rice is cooked. If you need more liquid, just add more; if you don't use all of the stock, that's okay, too. Stir in the mascarpone cream and fresh herbs. Let stand for five minutes. Season to taste with salt and pepper. Spoon risotto into individual serving bowls and serve immediately. Let diners sprinkle cheese over the top.

That's a wrap for my wild foods offering. The Sunday Funday group will be back next week to share South Asian-inspired recipes. Stay tuned!