- 2 cups chanterelles (between ½-¾ pound)
- 1 clove garlic, smashed a bit
- 2-3 shallots, minced
- 1-2 T olive oil
- 6 cups chicken or vegetable broth
- 2/3 cup dry white wine
- 1 ½ cups Arborio rice. I love the Beretta label
- ½ cup grated Parmesan
- ¼ cup fresh parsley, finely chopped
Set the broth to a simmer on a back burner. Set out a ladle or a 1 cup measure.
Clean the mushrooms with a damp paper towel. Trim the stems and cut into slices.
In a heavy bottomed saucepan, Dutch oven, or a genuine risotto pan, sauté the garlic in the olive oil over medium heat. When it becomes fragrant, add the chanterelles. Sprinkle with a pinch of kosher salt and sauté gently for a few minutes, until they release their moisture. Remove them from the pan and reserve.
Add a bit more olive oil if necessary and add the Arborio to the pan (same pan).
Cook, stirring frequently with a wooden spoon, for several minutes until the rice looks uniformly chalky. Don’t let it brown – work over a medium heat.
Add the shallot and sauté it with the rice. When the shallot looks translucent add the wine. It will cook away very quickly – this is fine. When it is mostly gone, add a ladle - about a cup at a time - of simmering broth. Keep stirring and adding broth once it’s nearly all absorbed. This will take about 20-25 minutes.
When you have added most of the broth and the rice is al dente (cooked but still firm) add the parmesan, parsley and mushrooms.
When the rice is fully cooked, taste for seasoning and serve immediately.