Musafir's Musings

Risotto with fresh mushrooms (my version)



AC with a large Chanterelle

It is the season when foraging for wild mushrooms is rewarding to those of us who like to walk in the foothills among the redwood and oak trees.

I like chanterelles. Not easy to find but fresh chanterelles have such nice coloring and earthy flavor. They are delicious, simply sauteed in butter and olive oil with a sprinkling of chives (or green onions), salt and pepper, and eaten with lightly toasted french bread.

Have been cooking risotto with fresh chanterelles (other mushrooms can be used). This is how I do it.

For two

1/2 lb. Fresh Mushrooms, cut in large chunks
2 Shallots (can use onion) finely sliced
3 Tblspoon Olive Oil
2 Tblspoon Unsalted Butter
Splash (about 2 Oz.) of dry sherry or wine, not cooking sherry
4 Oz Rice (see note below)
4 Cups Chicken Broth
Freshly ground pepper (I use Black, find White Pepper insipid)
Pinch or two of Saffron (optional). It adds a lovely color.

Saute mushrooms, using 1 tblspoon olive oil/1 tblsoon butter. Add a little salt and few grinds of pepper. Chanterelles release a lot of moisture. I save the liquid. Set aside.

Have the broth ready (and keep it hot)
In a non-stick pot, heat the remaining olive oil and butter
Add the sliced shallots
After the shallots have softened, add the rice and stir for a few minutes to coat well
Add the sherry or wine, mix
Increase temperature, add about 1 cup of the broth and stir
When it comes to a boil, reduce temperature to simmer
Add the saffron
As the liquid reduces keep adding about 1/2 cup of broth at a time and keep stirring
Between 20/25 minutes the rice would begin to near the right softness. Use your judgment
Add the sauteed mushrooms and the reserved liquid (optional)
Add few grinds of pepper, mix well
Serve

I prefer a light red (Rhone style wine). A dry rosé would be fine. Drink whatever pleases you.

Note:

1) Risotto needs attention, one must not allow the broth to evaporate. Stirring is essential.

2) There are recipes that call for adding cream and/or grated Parmigiano-Reggiano before serving. I don't find the need for them.

3) Some foodies insist on Carnaroli or Vialone Nano (the latter is rather pricey) rice. I use Carnaroli but found nothing wrong with the taste of Arborio. The fatter grains of Carnaroli take a little longer to cook but they absorb more of the flavor. Grains of risotto rice have a pearly, opalescent look. Long grain rice (Basmati, Jasmine,etc.) will not work.

4) I have made risotto with vegetable broth. Tastes noticeably inferior.