chanterelle mushroom risotto recipe on fmitk.com

Chanterelle Mushroom Risotto

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chanterelle mushroom risotto recipe on fmitk.com

I recently discovered SpecialtyProduce.com – a San Diego produce warehouse that mostly supplies food to local restaurants, but also happens to be open to the public. OMGYG, it’s like produce Disneyland!!  I wandered all the aisles aimlessly, completely fascinated and trying not to buy everything in site. I kept coming back to the wall o’ wild mushrooms, and finally decided to treat myself to some wild chanterelles and morels.

I also picked up some canned black summer truffles. Nothing will compete with the flavor and aroma of fresh truffles, but unfortunately I didn’t have the $800 minimum order required for the fresh kind. The $60, seven-ounce jar will just have to do. Sometimes you just have to #treatyoself. The truffles are completely optional and unnecessary for this risotto to be delicious. But, if you happen to have some truffle salt or truffle oil on hand, add a bit of it in.

Between the mushrooms, the truffles and the Parmesan cheese, this risotto is an umami-flavored explosion!

Traditionally, you specifically use Arborio, a short-grain Italian rice, for risotto. But, since I was too lazy to go back to the store, I used the short-grain sushi rice I had on hand. Any short-grain rice will work for this, but don’t try it with Basmati or Jasmine, they just don’t have the starch content necessary for risotto.

chanterelle mushroom risotto recipe on fmitk.com

You’ll need short-grain rice, white wine, chicken broth, parmesan cheese, wild mushrooms (I used chanterelle and morel), bay leaves, butter and shallots.

chanterelle mushroom risotto recipe on fmitk.com

You could use any type of wild mushroom you like – chanterelle, morel, porcini, hedgehog, etc.

chanterelle mushroom risotto recipe on fmitk.com

In a medium sauce pan, bring the broth and the bay leaves to a simmer. Keep it at a low simmer; the broth needs to be warm for the risotto to come out properly.

chanterelle mushroom risotto recipe on fmitk.com

Finely mince the shallots.

chanterelle mushroom risotto recipe on fmitk.com

Melt 1 tbsp of butter in a large, wide skillet. Add 1/4 of the mushrooms, being careful not to overcrowd the pan. Season with a bit of salt and saute until browned on the edges, about 3-5 minutes. Repeat in 3 batches with remaining mushrooms.

chanterelle mushroom risotto recipe on fmitk.com

Remove the mushrooms from the pan and set them aside. Try not to eat them all.

chanterelle mushroom risotto recipe on fmitk.com

Add the remaining butter and shallots to the pan. See all that brown stuff at the bottom left over from sauteing the mushrooms? That’s called “fond” and it’s effing delicious. Scrape some of that up while you saute the shallots until tender, about 5 minutes.

chanterelle mushroom risotto recipe on fmitk.com

This is short-grain rice. This is what you need for risotto. Don’t try to use Jasmine or Basmati or anything other than short-grain rice.

chanterelle mushroom risotto recipe on fmitk.com

Add the rice to the pan.

chanterelle mushroom risotto recipe on fmitk.com

Make sure each grain of rice gets coated with butter. Toast the rice for about 5 minutes, until the edges of the grains begin to become transparent.

chanterelle mushroom risotto recipe on fmitk.com

Add in the white wine and stir until absorbed, about 1 minute.

chanterelle mushroom risotto recipe on fmitk.com

Add in 3/4 cup (or one ladle) of broth and stir until almost all of it has been absorbed by the rice. Continue to add broth, one ladle at a time, stirring until almost absorbed before adding the next ladle.

chanterelle mushroom risotto recipe on fmitk.com

Left: after 3 ladles of broth.
Right: after 6 ladles.
You can see the grains beginning to plump up!

chanterelle mushroom risotto recipe on fmitk.com

After 1/2 of the broth has been added, add the mushrooms back to the pan.

chanterelle mushroom risotto recipe on fmitk.com

Continue to add the rest of the broth in 3/4 cup increments until the rice is al dente, about 10 more minutes.

chanterelle mushroom risotto recipe on fmitk.com

Optional Deliciousness: I bought a can of whole black truffles.
I’m so fancy. #treatyoself

chanterelle mushroom risotto recipe on fmitk.com

Shave the truffles.

chanterelle mushroom risotto recipe on fmitk.com

omg.

chanterelle mushroom risotto recipe on fmitk.com

Once the rice is tender, stir in the Parmesan cheese. Serve immediately.

chanterelle mushroom risotto recipe on fmitk.com

ta-da! I love the big pieces of chanterelle!

 

chanterelle mushroom risotto recipe on fmitk.com

i mean. c’mon.

chanterelle mushroom risotto recipe on fmitk.com

… I’m sure this would be a great side dish for something. I ate it alone and it was awesome.

 

Chanterelle Mushroom Risotto

adapted from bourdain
makes 4-6 servings in about 1 hour

Ingredients

6-7 cups chicken broth
2 bay leaves
1/4 cup (1/2 stick) unsalted butter
1 lb chanterelle mushrooms, trimmed and larger pieces halved or quartered (or any combination of wild mushrooms like morels, hedgehogs, porcini, etc)
2 shallots, minced
1 1/4 cup Arborio or short-grain rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
sea salt
pepper
black truffles (optional, as much as you can afford)

Directions

In a medium sauce pan, heat broth and bay leaves until simmering. Keep at a low simmer.

In a large, wide skillet over medium-high heat, melt 1 tbsp butter until the foam subsides. Add in 1/4 of the mushrooms. Season with a bit of salt and saute until browned, about 3-4 minutes. Continue with the remaining mushrooms, adding butter and cooking in batches, taking care not to over crowd the pan.  Remove from the skillet and set aside.

Turn the heat down to medium and melt the remaining butter in the skillet. Add in shallots and saute until softened, about 5 minutes.

Add in the rice and stir to coat with butter. Toast the rice until the edges of the rice grains begin to turn translucent, about 5 minutes. Add in the white wine and stir until all the liquid has absorbed. Add in the broth, 3/4 cup (or one ladle’s worth) and stir until almost all the broth has been absorbed, about 1 minute. Continue to add broth in 3/4 cup increments, stirring until almost all the broth has absorbed before adding more.

Half way through, about 10 minutes in and half the broth is gone, add the mushrooms back to the skillet. Continue to add broth 3/4 cup at a time, stirring until almost all of the broth has absorbed before adding more – about 10 more minutes.

Optional delicious but totally unnecessary step: Add in shaved black truffles. Stir to combine.

You may not use all of the broth  – taste the rice and check for texture. It should be tender, yet still firm to the tooth (al dente!). Stir in the Parmesan cheese. Season with salt and pepper to taste. Serve immediately – the longer it stands the more liquid the rice absorbs, and the stiffer the risotto becomes.

Chanterelle Mushroom Risotto
Chanterelle Mushroom Risotto
by
Chanterelle mushroom risotto with morel mushrooms and shaved black summer truffles.

Cook Time:1 hour

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4 replies
  1. Brandon @ Kitchen Konfidence
    Brandon @ Kitchen Konfidence says:

    Mushroom risotto is a favorite of mine. I’ve never had it with fresh truffle though. Jelz!!

    Reply
  2. sundiegoeats
    sundiegoeats says:

    A) Love that you’re SD based, all your tips are so handy. Making a mental note to go to Specialty Produce ASAP.

    B) #treatyoself haha – Clothes. Fragrances. Massages. Mimosas. CANNED TRUFFLES.

    Reply
    • holly
      holly says:

      another tip – don’t wear flip flops to specialty produce like I did the first time. it’s a basically a big refrigerated warehouse with wet floors. bring a sweater! just follow the signs along the train tracks to get to the entrance. everyone’s super friendly there!!

      Reply

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