Risotto with Chanterelles and Peas

Risotto, though fairly labor-intensive, is actually a great dish for a
restaurant--dinner party--as most of the preparation can be done in advance,
leaving only the last few minutes of cooking until right before service.

This is the recipe Kamila used for the vegetarian main at the Pages and Plums
benefit dinner, but chicken stock works equally well. And if you can't find
fresh chanterelle mushrooms, feel free to substitute another kind, such as
crimini, or even canned mushrooms.

Serves 4 - 6

Servings:

Author:

Instructions

1 If using canned mushrooms, drain them and add the mushroom liquid to your stock.
Heat the stock in a saucepan and keep it at a simmer as you prepare the risotto.
2 In a large, non-stick skillet, heat the oil over medium heat until it simmers,
then add the onions and cook, stirring occasionally until they start to soften,
about two minutes. Add the garlic, thyme or sage, and mushrooms, and continue to
cook until the mushrooms have softened (if fresh), or until they start to brown
at the edges (if canned).
3 Turn the heat up to medium-high, then add the rice and stir well, so all the
grains are coated with the oil in the pan. As soon as the rice starts to
crackle, pour in the wine and continue to cook, stirring often, until the wine
has all been absorbed. Ladle in enough simmering stock to just cover the rice,
and keep stirring until the stock is absorbed. Continue to add one or two
ladlefuls of stock, stirring until absorbed, then adding more stock. Once the
rice is par-cooked, i.e., it still has quite a bit of bite to it (which should
be after about 10 minutes), you can turn off the heat and let the risotto sit
until ready to finish cooking right before service.
4 About ten minutes before you want to eat, add the peas to the risotto, then
reheat the stock and the rice. Taste for seasoning, and add salt and black
pepper as desired. Continue to ladle in stock and stir the risotto until
absorbed, repeating the process until the risotto is done: the rice should be
cooked all the way through, but still slightly al dente.
5 Stir in the cheese and one final ladleful of stock, then remove from heat and
serve immediately, garnished with chives or parsley.

Risotto with Chanterelles and Peas

🧂 Ingredients

Instructions

Welcome to RecetteBook