Prep 25 mins
Cook 25 mins
Not for the dietetic! The chantarelle's are delicious in this risotto but a combination of any or all make it wonderful. Delish! This was adapted from an adapted recipe in Saveur Magazine.
- 4 tablespoons butter
- 2 cups chanterelle mushrooms (any flavorful combination) or 2 cups oyster mushrooms, cleaned, trimmed and cut into 1/2-inch pieces (any flavorful combination)
- 2⁄3 cup cognac
- 7 cups low sodium chicken broth or 7 cups low sodium vegetable broth
- 3⁄4 cup heavy cream
- 1 tablespoon extra virgin olive oil
- 4 medium shallots, peeled and minced or 6 tablespoons yellow onions, finely chopped
- 3⁄4-1 garlic clove, minced
- 1 3⁄4 cups arborio rice
- 1⁄3 cup freshly grated parmesan cheese
- freshly ground coarse black pepper
- 2 -3 tablespoons chopped toasted cashews (warmed in oven) or 2 -3 tablespoons toasted chopped almonds (warmed in oven)
- 2 tablespoons chopped fresh parsley
- Make sure you only wipe the mushrooms clean.
- Melt 2 tablespoons butter in a medium skillet over medium-high heat.
- Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
- Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
- Lower heat to medium; add cream, and simmer 5 minutes.
- Remove skillet from heat and set aside.
- Bring stock to simmer in a saucepan.
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
- Add shallots or onions and cook until soft, about 2 minutes.
- Add garlic and cook another 30 seconds to 1 minute.
- Add rice and stir to coat with butter an oil.
- Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
- Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
- This process will take about 20 minutes.
- The rice should be just cooked and slightly chewy.
- Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
- Season to taste with salt and pepper and serve garnished with parsley.
This was very good and I'd make again. I'm a fan/subscriber of Saveur and a fan of all risotti (I have a cookbook specifically for it, yum!) and when a good friend emailed to say she'd bought too many chanterelles at Costco and did I want any, this recipe was the perfect solution. I cheated and took a shortcut by coarsely chopping the mushrooms, pieces larger than the 1/2 inch called for, which wound up being perfect for how I intended this to be served-- as a meal by itself and not a side--I would chop the mushrooms into smaller pieces if I were to serve this as a side. I made minor edits based on preferences and what I had on hand: I used Calvados instead of cognac, added a bit of tarragon when I added the cream to simmer and was generous with the ground black pepper. Every batch of risotto is different and, like bread, sometimes require different amounts of liquid. I wound up only needing about 6 cups (if you have a ladle, it's likely about half a cup and is perfect for gradually measuring your hot stock into your risotto). And because I knew I would have leftovers for my lunch, I was very careful to only cook it just to al dente. I might use an eighth of a cup less cream next time, only for my preferences and not because it wasn't good. Wonderful! The instructions are well written too. Thanks DiScharf!
Oh my, this was tasty. I used fresh cremi mushrooms but will try other kinds the next time I make this. The kids keep telling me how wonderful is smelt as I was cooking it. I also replaced the heavy cream with 10% (not that it is light, but lighter). I especially like the cognac flavor the mushrooms take on and I think it adds to the risotto. It was a wonderful compliment to the chicken. We'll be eating this dish often. Thanks for posting DiScharf.