Chanterelle And Sage Risotto Recipes

CHANTERELLE RISOTTO

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

CHANTERELLE RISOTTO

Steps:

• In a 12-inch frying pan with 2-inch-tall sides or a 5-quart pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but about 1/2 tablespoon bacon fat from pan.
• Add 2 tablespoons olive oil to pan over medium-high heat. When hot, add onion, garlic, salt, and pepper.
• Reduce heat to medium and stir frequently until onion is very soft and browned, 20 to 25 minutes (if onion starts to scorch, reduce heat further and stir in 2 tablespoons water).
• Meanwhile, rinse chard. Trim and discard stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
• Add chard and cook, stirring occasionally, until stems are tender-crisp to bite, 3 to 4 minutes. Drain, place in a large bowl of ice water until cool, and drain again.
• Add rice to onions and stir until opaque, about 3 minutes. Add wine and stir over medium heat until absorbed, 1 to 2 minutes. Add 6 cups broth, a cup at a time, stirring after each addition until almost absorbed, 20 to 25 minutes total (rice should be tender to bite).
• Stir in cheese, butter, bacon, chard, and roasted mushrooms. If risotto is thicker than desired, stir in a little more broth. Spoon risotto into wide, shallow bowls.
• Note:
• Begin roasting the mushrooms before you start making the risotto.

CHANTERELLE AND SAGE RISOTTO

Steps:

• In a large saucepan, heat vegetable broth until hot. Keep hot.
• Place a large saucepan over medium heat. Add oil. Sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
• Reduce heat. Add rice and stir well to coat grains. Add white wine and marsala and stir until rice has absorbed liquid.
• Add 1 cup vegetable broth, stirring until liquid is absorbed. Repeat until you have used up all of the liquid.
• Stir in walnuts and fresh sage. Serve hot.