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Adrienne's Chanterelle Risotto




Source of Recipe


by Adrienne Asher-Gepford


List of Ingredients




Rich Vegetable Stock (recipe follows)
1/2 pound fresh chanterelles
3 tablespoons butter
Salt and freshly ground black pepper
6 cups vegetable stock
3 small yellow onions, diced
4 garlic cloves, minced
1-1/2 cups Arborio rice
1/2 cup sparkling wine
1/2 pound Roma tomatoes, chopped
2 tablespoons chopped parsley
Parmesan shavings

Recipe



Clean the chanterelles with a damp cloth and trim off any dirty bits. Do not wash. Cut into thick slices and cook, stirring, in 1 tablespoon butter in a large skillet over medium heat. Season with a little salt and pepper. Add 1/4 cup of the vegetable stock and cook until the mushrooms are just tender. Transfer the mushrooms to a bowl.


Heat the remaining 2 tablespoons butter in a large saucepan over medium heat. Add the onions, garlic, 1/2 tablespoon salt, and freshly ground black pepper to taste. Cook, stirring, until the onions are translucent. Add the rice and cook, stirring, for about 2 minutes. Begin adding the stock, 1 cup at a time, waiting for the rice to absorb the stock before adding the next cup. After you've used 3 cups of stock, add the chanterelles and the sparkling wine. After you've used a total of 5 cups of stock, add the tomatoes and season with salt and pepper if you wish. At this point the risotto should be a little chewy and a bit saucy. Add more stock as needed and serve immediately in warm bowls. Garnish with the parsley and Parmesan shavings.


Makes 4 to 6 servings


Rich Vegetable Stock
Ingredients
3 tablespoons vegetable oil
2 cups chopped yellow onions
8 garlic cloves, minced
2 quarts water
1 teaspoon salt
1 ounce dried shiitake mushrooms
1/2 ounce dried porcini mushrooms
2 medium carrots, cut into 2-inch pieces
1 large potato, sliced
1/4 pound white button mushrooms, cleaned and sliced
2 celery ribs, sliced
1 (28-ounce can) crushed tomatoes
6 fresh parsley sprigs
6 fresh thyme sprigs
3 fresh sage leaves
2 fresh marjoram sprigs
1/2 teaspoon peppercorns


Preparation
In a large, heavy pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook, stirring, until soft, about 5 minutes. Add 2 quarts of water and the remaining ingredients. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain through a colander. Return the stock to the pot and reduce to 6 cups. Keep warm over very low heat.


Makes 6 cups