Chanterelle Risotto

3/4 lb chanterelles, cleaned, sliced or chopped
1 extra large shallot, chopped
1 teaspoon garlic, minced
1 teaspoon fresh thyme leaves
5 tablespoons butter
1 1/2 cups arborio rice
1 teaspoon salt
1 1/4 cup white wine
2 cups chicken broth
1 1/2 cup mushroom broth
1 tablespoon parsley, chopped
1/4 cup parmesan, shredded
1/4 squeezed lemon, seeded
Salt and pepper to taste

In a small saucepan over medium heat bring the chicken and mushroom broth to a slow boil, reduce heat to lowest setting (to warm.)

In a deep skillet melt 4 tablespoons butter, saute shallots for 2 minutes. Add garlic and thyme, cooking for 3 more minutes, adding chanterelles and 1/2 cup white wine at the end. Simmer for about 10 minutes, or until white wine is almost completely absorbed. Stir in 1 teaspoon salt, set aside in a separate bowl.

Using the same skillet (not washed) over medium/low heat melt 1 tablespoon butter and add arborio rice, stirring continuously, for about 3 minutes (make sure not to brown the rice.) Pour in 3/4 cup white wine, simmer until wine is almost completely absorbed. O ne ladle at a time, ladle the broth over the rice,

until all the liquid is absorbed. Repeat this process until rice is just soft (you may have some broth leftover) about 30 minutes.

Add the chanterelles, parmesan, parsley, lemon, salt and pepper. Stir to combine. Garnish with chopped parsley or thyme and serve.


Katie Koonce
www.epicureanmom.com