Chanterelle Mushroom Risotto

Will you forgive me if we don’t chat much today?

Things are busy around here. A birthday party for a soon to be two year old, work, a host of nasty headaches and migraines.

Chanterelle mushroom risotto

Thankfully I am dutifully cooking my way through a lovely batch of chanterelle mushrooms still.

Easy weekenight dinner? Check- risotto plus roasted mushrooms. Gourmet with hardly any effort.

Chanterelle mushroom risotto

Ps. I still love you lots even though our chat was short. I promise we will catch up later this week. Coffee date soon? Yes, please.

Chanterelle mushroom risotto

One year ago today: Homemade Granola

Chanterelle Mushroom Risotto(serves 4-6 depending on if it is a side or entree)
Adapted from the Joy of Cooking

Note: Risotto is not an exact science but is rather based on feel. As stated above taste taste taste then taste some more. Some days your risotto will take 4 cups of chicken stock then the next take 5. Channel your inner chef and trust your instincts.

4 cups chicken broth
3 tablespoons butter
1 finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and pepper
1 lb chanterelle mushrooms chopped or torn
1 tbs olive oil

Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.

Preheat oven to 400 F. Place the mushrooms on a baking sheet and drizzle with oil. Place in the oven for 10-15 minutes until dark brown.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. About 5 minutes before it is finished add the mushrooms and all the pan juices (if any). Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and salt and pepper to taste.

Chanterelle mushroom risotto

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