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Morel Risotto and Big Fat Burritos


Meal 1: Morel Risotto, Spinach Salad, and Chick Peas with Marinated Tomatoes and Cheese

· Heat a generous 4 oz (1/2 cup) of liquid per share in a saucepan. Larger shares may need more. Broth, lightly salted water, milk and / or a mix is great.

· Remove the morel/butter/onion mix from the top of the risotto and reserve. Taste a grain of rice, see how it is starchy and 'raw' tasting? As you finish this dish that is the flavor you need to cook. When the broth you've made is just about to simmer, add the risotto and stir to incorporate. Turn up the heat to medium or a bit higher, but an even simmer is your friend, not a rolling boil. Allow to simmer stirring regularly. Add more liquid as necessary for a bubbling porridge that is somewhat loose, but not watery. Simmer and stir 3-5 minutes, more if necessary. Cooking times will vary, doneness does not. Taste the grains, the raw starchy flavor should be gone, but the rice should not be mushy. It should be 'al dente' like good pasta. Turn off, fold in the morel mix. Adjust the seasoning, finish with good butter, cream, shaved cheese, truffle oil etc. Anything top shelf reserved for special occasions is merited now. Serve immediately. This will pair well with a good red wine.

· Dress the salad.

· Toss the chick peas and serve at room temp.

Meal 2: Big Fat Burritos and Spiced Rice w Roasted Butternut Squash

· Microwave the burritos briefly then transfer to a baking sheet and bake at 350 for 8-12 minutes to heat through and crisp the tortilla a bit. Alternately, pre-warm as above then heat a very generous amount of fat over medium heat in a straight sided sauté pan ( like a cast iron skillet). When the fat is hot but not smoking place the burrito(s) seam side down into the fat. Do not crowd your pan, work in batches if necessary. Allow to fry about 2- 3 minutes before carefully turning to the opposite side. The cooked side should be a deep golden brown. Cook on all 4 sides to complete this stovetop chimichanga.

· Heat the rice and squash in a nonstick pan with a little oil to heat through. Maybe add a splash of water and use a lid to speed the process.


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