Spring Risotto with Mushrooms & Edamame:

Risotto easily represents the pinnacle of nurturing, indicative of taking one’s time to craft something understandable and significant. What I love about the best risottos is their inherent restraint of ingredients in order to keep it simple, but with equal layers of complexity. Much like a deep and meaningful relationship with someone that lasts a lifetime.
I guess my best relationships have been the ones that you have to work at, with understanding, respect, and patience. Whether it’s nurturing a worthy rapport over time, or the slow approach to cooking, the results can be quite profound. For a risotto, it means letting the Arborio rice take its time absorbing the stock, and balancing flavors that make a statement. In this dish, the crushed fennel seeds added the distinctiveness, layered with hints of a longing Spring that included edamame and lemon. As the snow outside slowly melts with the forthcoming warm air, I sit and contemplate just how resonant simple meals and everlasting friendships truly can be.

SECRET INGREDIENT:  Fennel seeds

TIP: Low and slow with heat, and have extra stock on hand and don’t be afraid to make the risotto extra moist.

Spring Risotto with Mushrooms & Edamame

• Olive oil (2 Tbl)
• Leek (1, chopped)
• Garlic (2, chopped)
• Fennel seeds (3 tsp, crushed with mortar and pestle)
• Shiitake (2 cups, sliced)
• Dried black trumpet mushrooms (1/4 cup chopped, steeped in hot water, reserve liquid)
• Butter (2 Tbl)
• Arborio rice (1 1/4 cup)
• Truffle salt & fresh pepper
• White Wine (1 cup)
• Vegetable stock (6 cups)
• Edamame (1 1/4 cup)
• Crème fraîche (2 Tbl)
• Parmesan (1 cup, grated)
• Parsley (1/4 cup, chopped)
• Lemon (zest 1 whole lemon)
• Sunflower Greens (garnish)

Instructions:

1. Simmer stock in sauce pan on low heat.
2. Sauté leeks, garlic, fennel seeds, and mushrooms in olive oil on medium high heat for 5 minutes. Then add trumpet mushrooms (reserving liquid) butter, and rice and cook for 3 minutes. Season to taste with truffle salt and fresh ground pepper.
3. Add wine, reduce heat to low, and cook for 2 minutes. Then add 1 cup of the simmering stock.
4. Add a ladle of stock every 5-8 minutes and stir to incorporate. Continuing adding stock slowly until rice is al dente, about 50 minutes.
5. Stir in edamame and cook for 5-10 more minutes.
6. Remove from heat, and stir in crème fraîche, parmesan, parsley, and lemon zest. Season to taste.