Mushroom risotto

Wild Mushroom Risotto Salad of Salanova Lettuces Ingredients: Mushrooms (chanterelles) Rice Flagpole green onion (only use the green part, and save the white part for the bolognese) Stock Kalettes Lettuces Lemon (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Brush the mushrooms with a brush or towel to remove any dirt and grit. Tear larger mushrooms in half, and leave smaller ones whole.

- Thinly slice the green part of the onion.

- Quarter and de-seed the lemon.

- Have the larger kalettes. Keep the smaller ones whole.

- You may have received a combination of lettuce leaves and small heads. Separate the heads into individual leaves and place in a salad bowl.

2) Roast the mushrooms: - Heat 1 tablespoon olive oil in a large sauce pan on medium-high until hot. Add the prepped mushrooms and season with salt. Cook, stirring/tossing occasionally, until the mushrooms have released their liquid and have begun brown slightly, about 5 minutes. Add the prepped kalettes, season with salt and pepper, and cook 2 minutes more. Transfer to a plate. Wipe out pan and return to medium-high heat.

3) Make the risotto: - In the pan that you cooked the mushrooms in, Add 1 tablespoon olive oil and the rice. Cook, stirring constantly, until the rice is coated with oil and smells slightly nutty, about 2 minutes. Add 1/2 of the stock and season with salt and pepper. Cook, stirring occasionally, until the liquid is absorbed, about 5 minutes. Add the remaining stock, season with salt and pepper, and continue cooking until absorbed. Add 1 cup warm water, season with salt and pepper, and continue cooking until absorbed. Taste rice. If you’d like it cooked more, add warm water in 1/2 up increments, cooking and stirring until it is absorbed before adding more. When done to your liking, add the roasted mushrooms and kalettes, sliced onion greens, the juice of 2 lemon wedges, and a drizzle of olive oil stir to combine. Remove from heat and cover while you dress the salad.

4) Dress the salad and plate your dish: - Dress the salad with olive oil, the juice of the remaining lemon wedges, salt and pepper.

Divide the risotto between 2 bowls and serve the salad alongside. Enjoy!