Monday, November 30, 2015

Chanterelle Risotto

It's chanterelle season here, and that makes for one exciting chanterelle dish after another. Last night, I made risotto showcasing chanterelles, and even I have to admit that it was stellar! Chanterelles have a delicate flavor, but they aren't as delicate to handle as they look. To prepare them for any dish, clean the forest dirt off of them by brushing them with a mushroom brush, or cleaning them with a damp paper towel. Also, trim off the hardened portion, usually only the bottom 1/4 inch, of the stem.


3 slices bacon, cooked, drained on paper towels, and chopped
1 tsp olive oil
1/2 cup chopped onion
1/4 tsp minced garlic
2 cups cleaned and sliced chanterelle mushrooms
1 tsp fresh thyme leaves
1 tsp olive oil
1 cup arborio rice
1/2 cup white wine (Savignon blanc)
2 cups hot chicken stock
1/4 cup Parmesan cheese, divided in half
sea salt to taste


Cook the bacon in a skillet. Remove when cooked, draining the bacon in paper towels. Drain the bacon fat into a container and wipe the skillet clean. Return the skillet to medium high heat. Add the olive oil and onion. Cook for about 3 minutes, until the onion begins to give up its moisture. Add the garlic, chanterelle mushrooms, and thyme leaves and cook for another 5 minutes, until the mushrooms begin to color. Remove the onion and mushroom mixture to a plate. Add the remaining teaspoon of olive oil to the skillet. Add the arborio rice and cook for about 1 minutes, stirring constantly, just until the rice begins to color. Add the white wine to the skillet and cook for an addition minute or two, until the wine evaporates. Add the chicken stock, 1/2 cup at a time, stirring after each addition and cooking until the liquid is almost evaporated. Taste the risotto after the last addition to make sure it is almost done. If not, add an additional 1/2 cup of water or stock and continue cooking. Add the mushroom mixture to the rice, stirring and cooking until most of the liquid is evaporated. Stir in 2 tablespoons of the Parmesan cheese, and taste. Add salt if necessary. Serve, topping each serving with an additional pinch or two of Parmesan.

Serves 4

Stealthy Cooking Tip: Chanterelles are seasonal, and can be found at farmer's markets ... or at Costco! They have a subtle, early flavor. Enjoy them with a similarly delicately flavored salad or vegetable that won't overpower them. 

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