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Chanterelle Mushroom Risotto
Serves 6 |
Undeniably delicious and utterly satisfying.
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Ingredients:
| 9 1/2 tablespoons butter |
| 1 1/2 lb chanterelle mushrooms, sliced |
| Salt, to taste |
| Ground black pepper, to taste |
| 7 cups vegetable broth |
| 1 tablespoon extra-virgin olive oil |
| 3/4 cup finely chopped leek |
| 1 1/4 cups arborio rice |
| 1/4 cup dry white wine |
| 1/4 cup dry white vermouth |
| 1/4 cup grated Parmesan cheese |
Directions:
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add half of mushrooms and sprinkle with salt and pepper. Saute mushrooms for about 4 minutes, until tender and beginning to brown. Transfer mushrooms from the skillet to a bowl. Repeat process with remaining mushrooms. Set cooked mushrooms aside.
- Pour vegetable broth into a medium saucepan and bring to a simmer. Keep warm.
- Pour the olive oil into the same large skillet and melt the remaining 1 1/2 tablespoons of butter over medium-low heat. Add the chopped leeks and sprinkle with a pinch of salt, saute for about 5 minutes, until tender.
- Add the arborio rice and increase heat to medium. Cook for about 4 minutes, stirring often.
- Pour in the white wine and vermouth, stir until liquid is absorbed. Add 3/4 cup of the warm vegetable broth and stir for 1 minute. Continue adding broth by 3/4 cup, stirring for 1 minute and then adding more, 10 minutes total.
- Add the sauteed mushrooms to the skillet. Stir together until incorporated. Sprinkle grated Parmesan cheese over top and stir together.
- Transfer risotto to serving bowls and enjoy!
| Cooking Method: | Skillet |
| Main Ingredient: | Mushrooms |
| Course: | Side |
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