RARELY DO FRESH CHANTERELLES TURN UP AT THE FARMERS MARKET, SO WHEN THEY DO, I POUNCE. TUTTI FRUTTI FARMS IS SELLING THEM FOR $28/LB, WHICH COMPARED WITH WHOLE FOOD PRICES, IS A BARGAIN. THEIRS ARE ALSO IN GOOD CONDITION; DRY, CLEANED AND RELATIVELY UNDAMAGED. LAST WEEK I SERVED THEM WITH A ROASTED CHICKEN. MOST RECENTLY, I USED THEM TO TOP A RISOTTO. CHANTERELLES HAVE A DISTINCTLY HONEY-COLORED HUE AND A WOODSY, SLIGHTLY LEMONY TASTE. THEY HOLD UP WELL TO COOKING. WHAT FOLLOWS IS A RELATIVELY STRAIGHTFORWARD RECIPE FOR RISOTTO, THE CHANTERELLES SAUTÉED SEPARATELY WITH SHALLOTS. THE COMBINATION MAKES FOR A SATISFYING VEGETARIAN TREAT.
PICK THROUGH THE MUSHROOMS, SCRAPING AWAY ANY DIRT. SLICE LENGTHWISE INTO 1/2" PIECES.
PEEL AND DICE THE SHALLOT.
BRING THE CHICKEN STOCK TO A SIMMER IN A SAUCE POT.
PEEL AND DICE THE ONION.
MELT 2 TBSPS OF BUTTER AND 1 TBSP OF VEGETABLE OIL IN A DUTCH OVEN OR A LARGE SAUCEPAN WITH A CURVED BOTTOM.
ADD THE CHOPPED ONION AND COOK ON A LOW FLAME, STIRRING CONSTANTLY UNTIL THE ONION IS TRANSLUCENT.
STIR IN THE RICE AND COOK FOR ABOUT A MINUTE, STILL STIRRING SO THE RICE GETS COATED WITH THE ONIONS.
POUR IN 1/2 CUP OF WHITE WINE AND STIR TILL IT IS ABSORBED, THEN ADD 2 CUPS OF THE SIMMERING BROTH.
(NOTE: IF YOU PREFER TO MAKE THE RISOTTO AHEAD OF TIME, TURN OFF THE HEAT, STIR IN ANOTHER CUP OF BROTH AND COVER THE POT TILL YOU'RE READY TO FINISH THE DISH.)
CONTINUE COOKING, STIRRING INTERMITTENTLY, UNTIL THE BROTH IS ABSORBED, THEN ADD MORE, A CUP AT A TIME UNTIL THE RISOTTO IS AL DENTE. STIR IN 2 TBSPS OF BUTTER 3 TBSPS OF BROTH AND 1/2 CUP OF PARMESAN CHEESE.
MEANWHILE, HEAT 2 TBSPS OF BUTTER AND A SPLASH OF OIL IN A FRYING PAN. SAUTÉ THE CHANTERELLES ON A RELATIVELY HIGH HEAT UNTIL THEY SOFTEN AND BROWN. ADD THE SHALLOTS AND COOK FOR ABOUT A MINUTE, UNTIL SOFTENED.
SPOON THE RISOTTO INTO A SERVING DISH AND TOP WITH THE CHANTERELLES.
GARNISH WITH FRESHLY-CHOPPED PARSLEY OR CHIVES.
SERVES 4
Ingredients
Directions
PICK THROUGH THE MUSHROOMS, SCRAPING AWAY ANY DIRT. SLICE LENGTHWISE INTO 1/2" PIECES.
PEEL AND DICE THE SHALLOT.
BRING THE CHICKEN STOCK TO A SIMMER IN A SAUCE POT.
PEEL AND DICE THE ONION.
MELT 2 TBSPS OF BUTTER AND 1 TBSP OF VEGETABLE OIL IN A DUTCH OVEN OR A LARGE SAUCEPAN WITH A CURVED BOTTOM.
ADD THE CHOPPED ONION AND COOK ON A LOW FLAME, STIRRING CONSTANTLY UNTIL THE ONION IS TRANSLUCENT.
STIR IN THE RICE AND COOK FOR ABOUT A MINUTE, STILL STIRRING SO THE RICE GETS COATED WITH THE ONIONS.
POUR IN 1/2 CUP OF WHITE WINE AND STIR TILL IT IS ABSORBED, THEN ADD 2 CUPS OF THE SIMMERING BROTH.
(NOTE: IF YOU PREFER TO MAKE THE RISOTTO AHEAD OF TIME, TURN OFF THE HEAT, STIR IN ANOTHER CUP OF BROTH AND COVER THE POT TILL YOU'RE READY TO FINISH THE DISH.)
CONTINUE COOKING, STIRRING INTERMITTENTLY, UNTIL THE BROTH IS ABSORBED, THEN ADD MORE, A CUP AT A TIME UNTIL THE RISOTTO IS AL DENTE. STIR IN 2 TBSPS OF BUTTER 3 TBSPS OF BROTH AND 1/2 CUP OF PARMESAN CHEESE.
MEANWHILE, HEAT 2 TBSPS OF BUTTER AND A SPLASH OF OIL IN A FRYING PAN. SAUTÉ THE CHANTERELLES ON A RELATIVELY HIGH HEAT UNTIL THEY SOFTEN AND BROWN. ADD THE SHALLOTS AND COOK FOR ABOUT A MINUTE, UNTIL SOFTENED.
SPOON THE RISOTTO INTO A SERVING DISH AND TOP WITH THE CHANTERELLES.
GARNISH WITH FRESHLY-CHOPPED PARSLEY OR CHIVES.
SERVES 4