Chanterelle Risotto

Who doesn't love mushrooms?? 

Okay, I dont.  Yes, I said it, I do not like mushrooms!  The consistency that is.  The soft squishy and almost rubber like texture really send me over the edge. I do love the taste of mushrooms, but could do without the rubbery bite.

Easy fix?  Chop them up very very small!  Great flavor, no spongy fungi!

With a mushroom hunter (avocation) for a husband, I needed to learn how to get accustomed to these fungi.  Which wasn't hard when he introduced me to the decadent Chanterelle Mushroom, I was in love! 

A couple nights ago hubby came through the door with a very large brown bag and dirty clothes (I know what that means!!)  He pulled out 2 lbs of fresh organic Chanterelles!  My dream man...especially when they cost $15-$30 per lb *Yikes*!  

(button shaped chanterelle caps)

(larger waved caps)

I'm definitely a burger girl, and adding crispy chanterelles to a burger...Heaven (See my Crispy Chanterelle Burger.)  Although we all know how heavy burgers loaded with fixings can be, especially after Thanksgiving!  A nice risotto was the perfect recipe to pair with these fresh Chanterelles.   

Enjoy!!

Chanterelle Risotto 

Recipe Adapted by Epicurean Mom

Ingredients:

3/4 lb chanterelles, cleaned, sliced or chopped 

1 extra large shallot, chopped 

1 teaspoon garlic, minced

1 teaspoon fresh thyme leaves

5 tablespoons butter

1 1/2 cups arborio rice

1 teaspoon salt

1 1/4 cup white wine

2 cups chicken broth

1 1/2 cup mushroom broth

1 tablespoon parsley, chopped

1/4 cup parmesan, shredded

1/4 squeezed lemon, seeded 

Salt and pepper to taste

Preparation:

In a small saucepan over medium heat bring the chicken and mushroom broth to a slow boil, reduce heat to lowest setting (to warm.)

In a deep skillet melt 4 tablespoons butter, saute shallots for 2 minutes.  Add garlic and thyme, cooking for 3 more minutes, adding chanterelles and 1/2 cup white wine at the end.  Simmer for about 10 minutes, or until white wine is almost completely absorbed.  Stir in 1 teaspoon salt, set aside in a separate bowl.

Using the same skillet (not washed) over medium/low heat melt 1 tablespoon butter and add arborio rice, stirring continuously, for about 3 minutes (make sure not to brown the rice.)  Pour in 3/4 cup white wine, simmer until wine is almost completely absorbed.  One ladle at a time, ladle the broth over the rice, until all the liquid is absorbed.  Repeat this process until rice is just soft (you may have some broth leftover) about 30 minutes.

Add the chanterelles, parmesan, parsley, lemon, salt and pepper.  Stir to combine.

Garnish with chopped parsley or thyme and serve