Chanterelle and Wild Rice Risotto

Chanterelle and Wild Rice Risotto

Serves 4-6

  • 9 1/2 tablespoons butter, divided (olive oil works too)
  • Around 1 lb of fresh, wild chanterelles (slice any large caps, and half or quarter small caps)
  • Around 7 cups low-salt chicken or mushroom broth
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots
  • 3 sprigs of fresh rosemary, leaved minced
  • 4 sprigs of fresh thyme
  • 1 1/2 cups of wild rice and emmer (we recommend Bluebird Grain potlatch pilaf)
  • 3/4 cup dry white wine
  • 3 tablespoons of mascarpone (or vegan cream cheese)
  • 3/4 cup grated Parmesan cheese plus additional for serving
  • 1 handful of blackberries (to garnish)
  • 1 handful of chopped parsley
  • Zest of ½  a lemon 

Method

(first, read these risotto “no-nos!”)

Saute Mushrooms

    1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. 
    2. Add 1/4 of mushrooms and sauté until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to a bowl. Working in 3 more batches, repeat. As they say on Julia and Julie, “Don’t crowd the mushrooms!”  Place all mushrooms in the bowl and set aside. 

Prepare the Rice

  1. Bring 7 cups chicken broth to a simmer in a medium saucepan; keep warm. 
  2. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat.   Add shallots, rosemary, and thyme sprigs and sprinkle lightly with salt, and sauté until tender, 4 to 5 minutes.  (It might seem like a lot of shallots, but don't worry, they add a lot to the flavor and almost melt into the rice. 
  3. Add rice and increase heat to medium. Move the rice around constantly to toast the grains, about 3 to 4 minutes (do not let them burn!). 
  4. Once toasted, immediately add the white wine and stir until liquid is absorbed, about 1 minute, releasing any bits stuck to the bottom of the pan.
  5. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring in intervals (not constantly) until almost all broth is absorbed before adding more, until rice is halfway cooked.
  6. Stir in sautéed mushrooms. Keeping the temperature at a medium simmer, continue adding broth by 3/4 cupfuls, stirring in intervals until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy. 
  7. Remove thyme twigs (leaves should have fallen off).  Fold in 1/4 cup grated Parmesan cheese and mascarpone, if using.
  8. Transfer risotto to a serving bowls and top with chopped parsley, a bit of lemon zest, and a couple blackberries. Keep the Parmesan cheese on the table in case anyone needs extra.  Enjoy!

 


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