This recipe was featured during the September 20, 2014, cooking demonstration and sampling at the market. Students at the F.D. Myers Education Center of the regional WSWHE BOCES and guest chefs from the Saratoga & Glens Falls Chapter of the American Culinary Federation worked to create several dishes featuring market ingredients.
The event was co-organized by the Saratoga Farmers’ Market and BOCES Chef Instructor Maureen Clancy, who is also president of the local ACF chapter. The event coincided with the 30th Anniversary celebration for the market’s neighbor, the Saratoga Springs City Center.
Ingredients
*Ingredients can be purchased at the market
| 6 cups chicken broth, or vegetable broth divided3 tablespoons olive oil, divided
1 pound shitake mushrooms*, thinly sliced 1 pound oyster mushrooms*, thinly sliced 2 shallots*, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine* sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives* 4 tablespoons butter 1/3 cup freshly grated Parmesan* cheese |
Directions
| In a saucepan, warm the broth over low heat. | |
| Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. | |
| Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. | |
| Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Serves 6. |
