Chanterelle Risotto
Servings 4
Equipment
- Small Saucepan
- Large Heavy Bottomed Pot or Dutch Oven
Ingredients
- 5-6 cups of chicken broth warmed **Use vegetable broth for a vegetarian version
- 1 tsp olive oil
- 1 tbsp butter
- 1 shallot diced
- 8 oz chanterelle mushrooms stems removed, and sliced
- 1 tsp fresh thyme leaves
- 1 clove of garlic minced
- ¾ cup dried arborio rice
- 1 cup pinot gris
- 1 tbsp butter
- 1-2 tbsp Parmesan cheese finely grated
- 1 tbsp fresh parsley chopped
Instructions
- Heat the chicken broth in a small saucepan over medium-low heat. Cut the stems off the chanterelle mushrooms and add them to the chicken broth. Simmer for 15 minutes to allow the mushrooms to flavor the broth. Strain the mushroom stems from the broth and discard them. Keep the broth simmering.
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the shallots, sliced mushrooms, and thyme leaves to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.
- Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Reduce the heat to low. Stir constantly until the liquid has fully absorbed.
- Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches.
- Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender, but still firm to the bite, without being crunchy. Stir in the butter and Parmesan and toss to coat evenly.
- Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.