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Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
I call this recipe Walleye Minot because it is an ode to North Dakota, and because I caught the walleye on Lake Sakakawea near Minot, ND. Pretty much everything in it speaks to that state, which was so good to me when I visited in October.
If there is one episode of Anthony Bourdain’s “No Reservations” that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish broth. I’ve remade this risotto here with striped bass. It will transport you.
I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life’s been good to me this season.
We’re in the thick of our Dungeness crab season here in California, and crab risotto is one of my favorite things to do with them.
There’s nothing quite like a porcini hunt. The mushrooms are huge, meaty and can go for $30 a pound or more, so finding them is like striking gold. And boy did we find them last weekend!
Today is a day for leftover turkey, domestic or wild. Whichever kind you ate yesterday, this risotto recipe is a great way to use leftover bits.
Honoring the Paiute Indians’ two finest foods, Lahontan trout and pine nuts, with a trout and pine nut soup and pine-nut encrusted trout with trout caviar risotto.