Recipe by Manami
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.
Top Review by bikerchick
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!
- 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
Directions See How It's Made
- 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.