I love this time of a year when fresh chanterelles become available and price per pound drops to about $10. One of my favorite dishes to make in the fall is a mushroom risotto. I adopted this recipe from a PCC cooking class I took almost a decade ago. Here is my recipe.
1 lb of chanterelles
1 large shallot
4 cups of mushroom stock
1 1/2 cups of arborio rice
1 oz of dried porcini
1 tablespoon of butter
Olive Oil for cooking
Salt and Pepper
Fresh Basil/Italian Parsley
1. Separate chanterelle caps from stems and chop each into bite size pieces. Caps cook faster than stems. Pour hot water over dried porcini (about 1 cup) and set aside. Finely chop the shallot.
3. To another large pot add olive oil (about 1-2 tablespoons), 1/2 of chopped shallot, and chanterelle caps and on medium heat saute until mushrooms are cooked and shallots are translucent. This should take about 15 minutes. Stir often and adjust heat as needed to prevent burning. Once caps are cooked, transfer them into a separate bowl, salt and pepper to taste and set aside.
5. At this time, add cooked mushroom caps, chopped reconstituted porcini mushrooms with the water they have been soaking in. Stir and bring to a boil and simmer. This will be the last liquid you will add. Once the rest of the liquid has been absorbed add butter to the risotto to hold it together and stir gently. I usually close the lid and let risotto sit for another 5-10 minutes before serving.
6. I usually serve risotto with Parmesan cheese and fresh basil or parsley.