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Mushrooms and Risotto have a natural affinity. This recipe utilizes Chanterelles and is not difficult to make:
Mushroom Risotto – serves 4-6
Ingredients:
6-10 oz. Chanterelle Mushrooms, cleaned
1 shallot, peeled and julienned
1/2 cup white wine
2 yellow onions, fine chopped
3-5 cloves of garlic, fine chopped
2 cups Arborio or Carnaroli rice
9-10 cups of chicken or vegetable stock, heated in a sauce pan over a low heat
3 TB. Olive oil, plus an additional 2-3 TB. For sautéing the mushrooms
Salt and Pepper
Directions:
1. Prepare the mushrooms: shred the Chanterelles into thick pieces
2. Sauté the julienned shallots in 2-3 TB. Olive oil over high heat, when brown, add the musrhooms. Saute for a few minutes, until the mushrooms start to reabsorb their liquids, then add the white wine. Stir fry 1-2 minutes more, then season with salt and pepper and set aside.
3. In a pan at least 8” wide by 2” deep, heat the remaining 3 TB. olive oil over medium high heat.
4. When the oil is hot, add the chopped onions and garlic and sauté until the onions become translucent
5. Add the rice – stir until the rice is evenly coated with any oil in the pan
6. Using a 4- or 6-oz. ladle, add stock to the rice; stir until the rice absorbs the stock, and keep adding more stock, stirring all the while with a wooden spoon
7. The risotto will be ready when the rice is tender with just a hint of chewiness – kernels will be just barely translucent at this stage
8. Season with salt and pepper; stir in the mushrooms, or place them on top of portioned servings of risotto as a garnish.
