Staci’s Chanterelle Risotto
Staci’s Chanterelle Risotto – Fall is the time of year that I get most excited for in the Pacific Northwest, because the mushrooms are plentiful and ready for foraging. Out of all of the many mushrooms that you can find here, my favorites are Chanterelles. It is always a thrill finding that first golden beauty as you search around the forest. I’m often asked what I do with all of the mushrooms I gather throughout the year, and while I find myself putting them in anything possible, I do have a few special recipes and this is one for an occasion with friends.
Staci’s Chanterelle Risotto – Ingredients
- .5 oz sage
- 2 tbsp. olive oil
- 4 tbsp. butter (1 tbsp. frozen)
- 1 chopped shallot
- 3 cloves minced garlic
- 1½ cups arborio rice
- ½ cup Winderlea Chardonnay
- 4 cups warmed vegetable (or chicken) broth
- 2 cups chanterelles, chopped into ½ inch pieces.
- 1 ½ cups Parmigiano Reggiano, grated (plus more for topping)
Method
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Melt 2 tbsp. of butter in a small saute pan on medium-high heat. Add sage leaves and allow them to crisp. Remove after 3-5 minutes and place on a plate with a paper towel. Set aside.
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Heat a large saute pan on medium heat and add 2 tbsp. of olive oil and 1 tbsp. of butter until hot. Add shallot and cook for 4 minutes, stirring every 30 seconds.
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Add garlic and Arborio rice to the pan, and heat for 5 minutes constantly stirring. Make sure the rice does not brown. Add in the Winderlea Chardonnay and let cook for 2 minutes, constantly stirring.
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Add warm vegetable broth ½ cup at a time, constantly stirring. Make sure most of the liquid is absorbed before adding more. Keep constantly stirring, this will take about 40-45 minutes. Add in the chanterelles with the last ½ cup of broth.
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Once all the liquid has been absorbed, take off the heat and add the frozen butter and the Parmigiano Reggiano until combined. Stir in the crispy sage.
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Serve with extra Parmigiano Reggiano on top and enjoy!