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Walnut “Risotto” with Fall Mushrooms and Carrot Puree

Walnut “Risotto” with Fall Mushrooms and Carrot Puree


  • 2 Tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 pound black walnuts or English walnuts
  • ¼ cup sweet vermouth
  • 4 cups chicken or mushroom stock
  • 1 pound meaty mushrooms (such as Chantrelle and Porcini)
  • 2 cups carrots, peeled and diced
  • 1 teaspoon turmeric
  • 2 cups water
  • salt


Bring 2 cups water, diced carrot, turmeric and a pinch of salt to a boil. Cook carrot until just tender. Puree mixture and set aside.

In the bottom of a pressure cooker, cook onions in olive oil and a pinch of salt until lightly browned.
Add Black Walnuts. Cook until lightly toasted. Add sweet vermouth. Continue cooking until pan is nearly dry. Add chicken/mushroom stock. Cook under pressure for 25-30 minutes.

Release pressure. Strain contents, reserving liquid.. Place 1/3 of walnut mixture in a blender; purée walnuts adding small amounts of reserved pressure liquid. Purée until smooth. Set aside.

Set a large skillet over medium-high heat. Wash and pat dry mushrooms. Add 3 tablespoons olive oil in pre heated pan. Add mushrooms. (Do not over load pan) Sauté until caramelized or are fully cooked and browned. Deglaze with ¼ cup of pressure liquid until almost dry. Season to taste. Reheat pureed walnut mix adding whole walnuts. Reheat carrot puree.



In the center of a very large plate, spoon on carrot puree. Top with walnut “risotto”, place mushrooms down on center of plate. Garnish with drizzled olive oil and fresh clipped herbs.

Serve and enjoy


Tags: Black Walnuts Chef Michael Bailey cooking food how-to Iowa Iowa Ingredient Recipes Iowa Ingredient: Recipes recipes Walnut
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