Risotto with Chanterelles
Risotto is one of those dishes that when it is made correctly is like ambrosia. Creamy but not too rich and totally satisfying. The addition of chanterelles adds an earthy but elegant element. It could certainly stand on its own as a first course or is a great partner with a roasted free range chicken breast or grilled New York striploin steak. The key to success with risotto is patience. Make sure your stock is warm and with each ladleful you add, all of it must be absorbed before you add more. When the risotto is finished, it should be cooked through but not mushy, dry or sticky but loose and creamy; heaven on your fork.
Ingredients
5 cups chicken stock
1 lb chanterelles
1 yellow onion, finely chopped
2 cloves garlic, crushed
6 tbsp olive oil
2 cups raw Italian arborio rice salt to taste
Freshly ground pepper
1/4 cup freshly grated parmesan cheese
1 tbsp parsley, finely chopped
Directions
Heat the chicken stock in a sauce pan. In a heavy bottomed casserole, over medium high heat, sauté half the onions in 3 tablespoons olive oil until translucent, about 2 minutes stirring frequently. Add the chanterelles and garlic and sauté until soft, approximately 5 minutes. Remove from casserole and set aside.
In the same heavy bottomed casserole, over medium high heat, sauté the second half of the onions in 3 tablespoons olive oil. Add the rice and stir until it is thoroughly coated. Sauté lightly for a few moments, then add a ladleful, (1/2 cup), of the simmering broth. Keep adding the broth a ladleful at a time as the rice dries out, stirring very frequently to prevent it from sticking.
When the rice reaches the proper consistency, tender but al dente, approximately 45 minutes, stir in the mushrooms and heat through. Season to taste. Turn off the heat and mix in all the grated cheese. Add the chopped parsley and mix. Spoon the rice onto a hot serving platter and serve.