Wild Mushroom Risoni Recipe

Inspired by Canoe

Time30m

Serves4

Summer truffle, spring peas, ricotta salata, sherry butter.

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Ingredients

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Main Ingredients

1 cup Risoni (Orzotto)

2 cups Wild mushrooms (chanterelles, morels, or any preferred variety)

1 cup Fresh spring peas

1 cup Ricotta salata

2 tablespoons Sherry vinegar

4 tablespoons Unsalted butter

2 tablespoons olive oil

2 cloves Garlic

1 medium Shallot

1 to taste Celtic sea salt

1 to taste black pepper

1 tablespoon Fresh herbs (such as thyme or parsley)

1 to taste Summer truffle (optional, for garnish)

Method

Cooking Instructions

Prepare the Ingredients

Clean and chop the wild mushrooms. Mince the garlic and shallot. Set aside the peas, ricotta salata, and fresh herbs.

Cook the Risoni

In a large pot, bring salted water to a boil. Add the risoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the risoni and set aside.

Sauté the Aromatics

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes.

Cook the Mushrooms

Add the chopped wild mushrooms to the skillet, season with salt and pepper, and cook until they are tender and golden, about 5-7 minutes.

Combine Ingredients

Stir in the cooked risoni and spring peas into the skillet with the mushrooms. Add the sherry vinegar and mix well, adjusting seasoning with salt and pepper as needed.

Finish with Butter

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter, allowing it to melt into the pasta. If the mixture seems dry, add some reserved pasta water until the desired consistency is reached.

Serve

Plate the risoni and top with crumbled ricotta salata, fresh herbs, and shavings of summer truffle if using. Enjoy!