Zesty Citrus Holiday Recipes
Shiitake Mushroom and Pea Risotto with Orange
Yields: 6 servings as side dish or starter or 4 as main dish
2 Tbsp butter or margarine, divided 2 Tbsp olive oil, divided, plus more as needed
8.8 oz shiitake mushrooms, stems removed, caps sliced into ¼- to ½-inch strips
Kosher or sea salt and freshly ground black pepper, to taste
Meyer Lemon Chia Seed Bowl with Tangerines
Yields: 2 servings for breakfast, or as a snack or dessert
¼ heaping cup chia seeds 1½ cups dairy or non-dairy milk 2 Tbsp maple syrup, or to taste 1 Tbsp Meyer lemon juice (or other citrus juice) Pinch of sea salt ½ tsp lemon zest Fresh tangerine segments for garnish
In a bowl, stir together the chia seeds, milk, maple syrup, Meyer lemon juice, salt and lemon zest.
Cover and chill for at least 1 hour.
To serve, spoon the chia seed mixture into bowls and garnish with tangerine segments.
Zest of 1 orange 2 large oranges, juiced, about 1 cup, divided 1 small yellow onion, peeled and chopped 9 oz Arborio rice 4 cups warm chicken or vegetable stock or broth
2 Tbsp chopped fresh basil or 2 tsp dried; or 1 Tbsp fi nely chopped fresh sage leaves or 1 tsp dried 1½ cups young, tiny sweet peas, fresh or frozen
Heat 1 tablespoon each of the butter and oil in a large skillet over medium- low heat until sizzling starts.
Add the mushrooms and salt and pepper and cook, stirring, until tender, 4 to 5 minutes, adding more oil if needed.
Add ¼ cup orange juice and simmer for 3 to 5 minutes until the juice evaporates and the mushrooms are very tender and glazed. Transfer the mushrooms to a bowl and set aside.
Add the remaining butter and oil to the skillet and return to the heat. Add the onion and cook, stirring, for 3 to
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4 minutes over medium heat until softened, transparent and just starting to turn golden.
Add the rice and zest and toss with the onions until all the grains are coated in oil. Cook for 1 to 2 minutes more, stirring, until the rice becomes translucent. Add 2 ladles (about 2
/3
cup) of stock and cook, stirring constantly and gently, until the liquid is almost absorbed.
If using fresh peas, add them with the fi rst addition of stock. Stir in the fresh or dried herbs at the same time. Continue cooking the risotto over medium heat, adding 2 more ladles (about 2
/3
cup) of stock at a time, stirring
constantly, allowing each addition of liquid to be almost absorbed before adding more broth.
When the rice has cooked for 10 minutes in this manner, add all the remaining juice and cook until it’s absorbed. Continue cooking the rice, stirring, adding 2 ladles (about 2
/3
cup) of broth at a time until the liquid is absorbed, about another 10 minutes.
When the rice has cooked for a total of 20 minutes, if using frozen peas, stir in the peas, as well as the mushrooms.
Add any remaining stock and cook, stirring, until the liquid is absorbed and the rice is tender and creamy. Total cooking time should be 20 to 25 minutes from the moment the rice is added to the skillet. Taste and add more salt or pepper if needed.
photo by Stephen Blancett
photo by Stephen Blancett
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