Weekday Vegetarian: Chanterelle Risotto
Photo: Kelly Rossiter
Unlike yesterdays post on Hen of the Woods mushrooms, chanterelles are a well known ingredient. They aren't available for very long, so if you find them at your farmers' market, don't miss the opportunity to eat them. I guess it's just as well that you can't get them often, because they are a bit pricey, so you can justify buying yourself a little treat when you see them.Last week I used chanterelles in a pasta sauce, and this week I used them in a risotto. I love all different types of risotto, but I think my favourites are always those made with wild mushrooms. I've used hedgehog mushrooms in the past, but chanterelles have a much more subtle, delicate flavour. This recipe says it makes 4 side servings, but we tend to eat it as our main course with a salad, so it would serve 2 or 3 people. I actually have some white truffle oil, but my husband thought the risotto was so good without it, I didn't bother to add it.
This recipe is from Gourmet, September, 2003
6 1/2 cups chicken or vegetable stock
1 tablespoon olive oil
1/4 cup unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice
1/2 to 1 teaspoon white truffle oil (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives
1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer.
2.Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
4. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes.
5. Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.