Jump to recipe
Last year, Jill and I attended a dinner in Germantown just outside Philadelphia at the historic Awbury Arboretum. We did a foraging walk and learned about a few wild edibles you can consume. The best part was the dinner they made out of all foraged greens! They shared a few of the recipes on Philly.com and I got permission to share them with you here. This is the foraged risotto from Partyspace.com, a division of Jeffrey A. Miller Catering:
Ryeberry Mugwort Risotto
- 1 quart white pine branches
- 1 leek
- 1 carrot
- 1 small onion
- 1 celery stalk
- 2 cups ryeberries
- 1/2 cup extra virgin olive oil
- 1 tablespoon mugwort leaves, minced (if mugwort is not available, substitute fresh sage)
- Salt and pepper to taste
- Make a pine stock by simmering the white pine branches in water to cover for 30 minutes, strain, and hold.
- Mince white part of leek, and wash carefully to remove grit.
- Mince carrot, celery, and onion.
- Sauté vegetables in the olive oil in a heavy pot over low heat until soft, about 10 minutes.
- Add ryeberries and sauté for an additional one minute.
- Add pine stock to cover, and simmer the mixture, stirring every 5-10 minutes so it does not stick, adding stock to keep it covered,
- When ryeberries are soft and tender, about 30-40 minutes, do not add additional stock, but continue to cook and stir until the mixture has achieved a creamy risottolike consistency,
- Toss minced mugwort leaves into the mixture, season to taste, and serve as a side dish or first course.
© 2023 Printed from: https://explorers.kitchen