November 16, 2014
The market today had every shade of mushrooms, and I felt like making this simple yet elegant dish, because when autumn rolls around, risotto is the best way to taste its golden air.
A friend of mine gave me a little tip that puts this dish over the top with flavor. Adding a squeeze of lemon juice on top of the final risotto, right before serving,perks up all the flavors.
500 grams of chanterelles
1 litre of chicken stock
2 tbsp of butter
2 tbsp of olive oil
3 small cloves of garlic
1 large red onion
400 grams of risotto Arborio
1 cup of dry white wine
1cup grated Parmesan cheese
½ tsp salt
Bring the chicken stock to a simmer and cover, add ½ tsp of salt. Ready to be used.
In a deep pan, melt the butter, add the olive oil, then add the finely chopped onions, and garlic.
Sauté until they are translucent about 15 minutes on medium high heat.
Add the Arborio rice and stir until the rice is translucent or making a sizzling sound.
Then add the white wine, and stir until the wine is absorbed.
Now begin by adding a ladle of chicken stock, stir and wait until the rice absorbs the stock.
Then add another ladle, and repeat. This will take about 18 minutes, and the rice should
be ever so al dente. Then add the grated Parmesan and stir in.
While you are adding the ladles of stock, heat a pan on high heat with a splash of olive and add the mushrooms. Stir until they begin to wilt, 5-7 minutes, then add to the risotto.
Serve immediately with cracked black pepper.
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