Chanterelle Mushroom Risotto
The Chanterelle mushroom is one of the most distinctively-flavored mushrooms around. If you haven’t seen it already, we have a beautiful display of fresh-picked, local Chanterelles by the registers in the Redwood City store, and with it we recommend this recipe. It’s unbelievably delicious!
- 3 TBL Sigona’s Fresh Press olive oil
- 1 TBL butter
- 2 shallots, finely chopped
- 1 pound Arborio rice
- 1 cup dry white wine
- about a quart of good chicken stock, heated and kept warm in a separate pan
- 2 cups chanterelle mushrooms, prepped as detailed below
- 1/2 cup grated parmesan cheese
- 1 or 2 tablespoons of chopped parsley for garnish
- salt and pepper to taste
Note: You can either sauté or roast the chanterelles. To sauté, chop the mushrooms and sauté in olive oil or butter until they are just starting to brown a little. Season with salt and pepper. To roast mushrooms, cut them into quarters, drizzle them with olive oil and sprinkle with kosher salt. Roast for about 15 minutes at 450 degrees. Let them cool slightly and then chop them into smaller pieces before you add them to the rice.
Directions: In a large pot, melt the butter with olive oil and saute the shallot until transparent. Add the rice and stir it until it is well coated and shiny. When it starts to sizzle, add the wine and then let it evaporate. Start adding the stock a ladle at a time, never drowning the rice; keep stirring. As the liquid begins to be absorbed, add another ladle of broth and stir. When about half of your broth is used, add the mushrooms.
Keep cooking, adding broth when the rice has absorbed most of it until the rice is cooked “al dente”, not soft but cooked through. The rice should not be dry but with its own “sauce”. Add the cheese, and parsley, cover and let sit for 3 or 4 minutes. Season with salt and pepper and serve immediately.