Savor SuizAike’s Cheesy Risotto with Wild Morel Mushrooms
Trail photos
Author
Trail stats
- Distance
- 0.99 mi
- Elevation gain
- 650 ft
- Technical difficulty
- Easy
- Elevation loss
- 650 ft
- Max elevation
- 1,473 ft
- TrailRank
- 31
- Min elevation
- 869 ft
- Trail type
- Loop
- Coordinates
- 51
- Uploaded
- July 2, 2014
- Recorded
- July 2014
near Bahía Murta, Aisén (Chile)
Viewed 1991 times, downloaded 6 times
Trail photos
Itinerary description
Waypoints
Wilderness hut
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Suizaike
The charming hand-crafted log hospedaje and cabaña of SuizAike are the life’s project of Chilean-Swiss couple Ninoska Vera and Werner Bleicher. Their fantastic architecture is surrounded by a landscape so remarkable that it will be difficult to convince you to come inside and eat U-N-T-I-L you catch a whiff of the delicious smells coming from Ninoska’s (and Werner’s) kitchen, like Cheesy Risotto with Wild Morel Mushrooms. It’s a delicious labor of love; the Cheesy Risotto is compliments of Werner and his Swiss traditions, and the Wild Morel Mushroom Sauce is the creation of Ninoska. The meal was inspired by family excursions to collect these delicious mushrooms in the Patagonian forests that surround their home. The Patagonia Morel is hard to find! It grows in Aysen’s fields and around tree roots, but only at the end of spring, on warm sunny days, just after a rain. Morels have a high nutritional value and are believed to be antioxidants with anti-carcinogenic properties; one thing’s for sure, finding them requires walking, searching and work SO they are definitely calorie burning! • Special Considerations: The risotto calls for Morels, but don't hesitate to substitute an alternative mushroom in this delicious recipe. The trail from the parking lot to the hospedaje is well marked, but if you prefer to walk with the company of a guide, or have heavy luggage, call their cell (09) 95975454, and they’ll wait for you with a pack horse. • Reservations: You can check availability directly on the calendar of their blog: loghouse-suizaike-patagonia.over-blog.com and reserve your dates by contacting: ninoska_540@hotmail.com; (09) 95975454.
Provisioning
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Cheesy Risotto with Wild Morel Mushrooms (4 - 6 portions)
Step 1: Gather your ingredients. The ingredients are easy to find, with the exception of the Morels. You’ll find Morels in gourmet shops and some grocery stores and you can also substitute another variety of dried mushrooms. For the risotto: •2 cups of white rice (if possible, use an Arborio rice or another variety with high starch content). •A medium onion, chopped finely. •A cup of white wine. •¼ cup of sunflower or canola oil. •A cup of grated soft cheese, like mantecoso or Gouda cheese. •Six cups of chicken broth. For the sauce: •Two cups of fresh or dried Morels (you can also use other mushroom varieties). •Three cups of whole milk. •A clove of garlic. •Salt to taste. •Finely chopped fresh herbs such as cilantro, chives or parsley. Step 2: Prepare the sauce. If you are using dried mushrooms, you’ll need to reconstitute by soaking in the milk for approximately one hour. Once reconstituted, or, if using fresh Morels, dice finely (2 cm cubes). Place in a saucepan with the garlic, milk and salt (to taste). Simmer over a low heat while cooking your risotto, allowing the broth to reduce slowly, and stirring occasionally to ensure that the milk doesn’t burn. Step 3: Prepare the Risotto. The risotto is easy to prepare, but there are a few tricks you’ll need to know in order to achieve the fine, creamy texture you’re seeking. To begin, sauté your chopped onion in a large skillet, with the vegetable oil. Then add the rice, stirring, and mix well, taking care that the rice is well coated with the oil/onion mixture. Add the white wine and saute the mixture a couple of minutes while stirring with a wooden spoon. Slowly start to add the broth to the rice, one half a cup at a time, stirring in between and allowing it to slowly absorb, before adding more. It is important that you have patience, adding the broth little by little and constantly stirring the mixture during the 30 or 40 minutes that it takes to cook. When the rice has absorbed all of the broth and you have obtained the desired texture, remove the pot from the fire and stir in the grated cheese so that it melts into the creamy rice. Serve in large individual bowls with a generous (2/3 cup) ladle of sauce over each portion of risotto. Sprinkle your choice of fresh, finely chopped herbs like cilantro, chives or parsley. No doubt, your guests will be delighted to savor this tiny bit of Patagonia!
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