Chanterelle mushrooms are prized for their almost fruity aroma and are in season only briefly in the fall. This risotto dish is easy to make, and despite the myth it needn’t be stirred constantly while cooking.
- 5 cups chicken broth (or vegetable broth for vegetarian preparation)
- 4 tablespoons cold unsalted butter
- 12 ounces chanterelle mushrooms, brushed or rinsed
- 5-10 sage leaves
- 3 tablespoons olive oil
- 2 shallots, peeled and diced fine
- 2 cloves garlic, minced
- 12 ounces carnaroli or arborio rice
- ½ cup dry white wine
- 4 tablespoons Parmesan cheese, grated
- Salt and pepper, to taste
In a medium saucepan, Bring broth to a simmer, cover and keep hot.
In a large, heavy shallow pan, melt 2 tablespoons of the butter over medium heat. Depending on the size of the mushrooms, slice or use whole. Sauté them in the butter along with half of the sage leaves for 7 minutes or until softened. Remove from the pan and set aside.
Add remaining butter to the pan and melt along with 1 tablespoon of the olive oil. Add shallots and garlic to the pan and sauté over medium-low heat until translucent, about 5 minutes.
Continue to sauté and add the rice, stirring to coat. The rice should become translucent. Raise the heat and add the white wine to deglaze the pan, letting it cook away. Reduce the heat to simmer and then add 1 cup of the hot broth, stirring to coat. Simmer uncovered until the broth is mostly absorbed. Stir occasionally. Add broth ½ cup at a time as each addition is absorbed. Continue this process until the rice becomes tender and creamy, stirring occasionally. This should take about 20 minutes.
Meanwhile fry the remaining sage leaves in the remaining olive oil. Set aside on a paper towel to drain.
When rice is al dente, add the mushrooms and Parmesan cheese to the mix, stirring to combine, and cook 3 to 5 minutes longer. Season to taste with salt and pepper. Serve immediately using fried sage leaves as a garnish.