Mushroom Risotto

My friend and collaborator, Adam, and I went shopping last Sunday at the local Farmer’s Market. He had just arrived from San Fran and a whirlwind tour of the US. Being a native of Australia and raised on fresh fruit and veggies, we made a cheery pair while selecting our treasures from the bounty. Chanterelles are once again in season; my favorite buttery, melt-in-your-mouth mushrooms that I was first introduced to on a visit to Stockholm, Sweden.

Fall is finally here. The temp in my hybrid Lexus read 63 degrees; a bit more chilly than usual. Risotto came to mind…a good way to warm up the bones as well as my home.

This recipe calls for Arborio Rice, common for making risotto. It has a more glutenous content for a creamy texture – and that is what we are striving for here.

Begin by warming up a skillet or pot large enough to make a serving for four. Add olive oil and chopped onion (white) until a tinge of caramelizing occurs. Immediately add chopped parsley, thyme, oregano and garlic.

• 3 tblsp. olive oil (extra virgin)
• 3 tblsp. parsely
• 1 tblsp. thyme
• 1 tblsp. oregano; fresh herbs are preferable
• 2 cloves garlic

Stir in herbs and add salt (Himalayan pink sea salt). Cook for one minute and add mushrooms. Chanterelles are quite dirty so you’ll need to clean them thoroughly with a specialty brush so as not to bruise these delicate morsels from heaven. Or, just simply wash off all specks of dirt that remain on the surface and dry on a paper towel. Slice thin, stems and all, lengthwise for a ribboney affect in the risotto. Saute for 2 minutes and add 1 & 1/2 cups of rice.   If you love large portions, double it! Let rice toast in all the condiments. Add 2 tblsp. butter stirring constantly. Begin adding liquid.

Shopping for mushrooms are much more economical at a Farmer’s Market. Mine offers paper bags @$5-10-15 and a large mixed basket for $20. A $5 bag of preselected chanterelles is the way I rolled for this recipe. They can get very expensive in a super market or specialty store. You may substitute with any mushroom or mix them up for a variety of earthy flavors. Dried mushrooms can be used as well when they are reconstituted.

For this recipe I simply add water. Keep a kettle boiling and add 1/2 cup at a time- stirring constantly until incorporated. Just as the liquid seems to solidify with the rice add more water until rice is tender. At the end of this dish, finish with 2 more tblsp. of butter and 1 cup of fresh grated parmesan reggiano cheese. Stir in slowly to complete a silky texture. I like to grind a fine mist of black pepper to balance out the richness of the butter and cheese. Give it a quick stir and plate. Grate a sprinkle of parmesan. Garnish with fresh asparagus slightly seasoned and steamed with a drizzle of olive oil.

Bon Appetit