- 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
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- 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
- Bring 7 cups chicken broth to a simmer in a medium saucepan; keep warm.
- 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.
- 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!).
- 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.
- 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.
- 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.
- Remove thyme twigs (leaves should have fallen off). Fold in 1/4 cup grated Parmesan cheese and mascarpone, if using.
- 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!