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Welcome to Gardens to Tables Recipes Main Courses The Sheraton Keauhou Bay Resort Offers a Farmers Market -- and a Recipe for Risotto
The Sheraton Keauhou Bay Resort Offers a Farmers Market -- and a Recipe for Risotto Print E-mail
Written by Ann Shepphird   
Keauhou Farmers MarketThe Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.

The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.

Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").

Big Island of Hawaii Hamakua Mushroom Risotto

4 Tbsp butter
2 cups of in-season mushrooms( Alii, Shimeji are recommended), cleaned, trimmed, cut into  ˝ inch to 1 inch pieces
1 tsp minced garlic
2 oz  cognac
1 cup heavy cream
8 cups chicken stock (vegetarians can use vegetable stock)
1 Tbsp olive oil
1/3 cup of peeled and minced shallots or garden onions
1 3/4 cups Arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 Tbsp chopped fresh garden green onion for garnish
1/2 Tsp white truffle oil

1. In a deep, heavy, medium sized saucepan, heat butter on medium low.
2. Add shallots or onions and cook for about 1 minute, shallots/ onions should be soft.
3. Add rice and stir to coat with butter and oil.
4. Reserve 1 cup of stock on the side. In separate pan, bring stock to simmer. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be cooked to a slightly chewy texture.
5. In large sauté pan, add 2 oz olive oil. Sauté mushrooms, season with salt and pepper to taste
6. Add garlic, mixing with all the mushrooms evenly
7. Take pan off the heat, add cognac, put pan back on the heat.
8. Add the rice, heavy cream and the reserved 1 cup of stock to the mushroom mixture. Reduce heat to low, heat for 2-3 min.
9. Take off the heat, add truffle oil and parmesan cheese. Sprinkle with green onions.

Serve in bowl.
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