Fall Forest Fricasee Recipe
Kale Risotto, Hen of the Woods Mushroom, Chestnuts, Asparagus, Hon Shimeji Broth
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep warm on low heat.
- 2
Sauté Aromatics
In a large skillet or pot, heat olive oil over medium heat. Add shallots and garlic, sauté until fragrant and translucent.
- 3
Cook the Rice
Add Arborio rice to the skillet, stirring for about 2 minutes until the rice is slightly toasted.
- 4
Add Broth Gradually
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- 5
Incorporate Vegetables
In the last 5 minutes of cooking, stir in the chopped kale, asparagus, sliced Hen of the Woods mushrooms, and chopped chestnuts.
- 6
Season and Finish
Season with salt, black pepper, and fresh thyme. Stir in the grated Parmesan cheese until melted and creamy.
- 7
Serve
Serve the fricassée warm, garnished with additional thyme and a sprinkle of Parmesan if desired.
