chanterelle + white wine + shallots + risotto
I went chanterelle mushroom hunting for the first time this week. It was amazing to be outside in the woods, everywhere you looked you saw beauty, unfortunately everywhere we looked we did not find any quality chanterelles. Next time. It was still a lovely day, in good spirits and luckily I was able to procure some excellent chanterelles from our mushroom vendor. These golden looking, golden tasting mushrooms also happen to be golden priced. While I am not hesitant to spend my money on high end, quality ingredients it is oh so much nicer to enjoy the perks of my profession.
I have never made risotto, I was always nervous to make it because of the dreaded mushy consistency it often becomes, and I shied away from this Italian style dish. It sounded like the perfect pairing and I know my man loves it, so it was just the right thing to try out for date night.
3 cups chicken stock
4 tbsp. butter
2 minced, peeled shallots
4 cups cleaned small chanterelles
Salt and freshly ground black pepper
1 cup arborio rice
1/2 cup grated parmigiano-reggiano
1. Bring chicken stock to a simmer in a saucepan over medium-high heat, then reduce heat to low to maintain simmer.
2. Melt 2 tbsp. butter in a medium deep pot over medium-high heat. Add shallots and cook for 1 minute. Add small chanterelles and sauté until tender, about 5 minutes. Season to taste with salt and pepper, then transfer to a bowl.
3. Melt 2 tbsp. additional butter in same pot over medium heat, add short-grain rice, and cook, stirring constantly, until lightly toasted, about 3 minutes. Stir in 1 cup of the hot stock and cook, stirring frequently, until liquid is almost absorbed. Continue adding stock, about 3/4 cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 25 minutes. Add chanterelles just before last addition of stock. Stir in parmigiano-reggiano, adjust seasonings, and serve immediately.
We also baked chicken with white wine, spices, and parmesan to serve with our risotto as well as a simple baby kale and pomegranate seed salad. A perfect rustic meal.
brigitte in the kitchen 