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| CHANTERELLE RISOTTO |
| 6 Servings |
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| Ingredients |
1 c Superfino Arborio Rice
1/2 c Dry White Wine
3 c Chicken Stock
1 Small Yellow Onion, minced
3 T Olive Oil
3 T Whole Butter
2 c Sliced Chanterelles (or the best mushrooms
available)
1/2 c Freshly Grated Parmesan
3 T Heavy Cream
Zest of 1 Lemon
To Taste Salt and Pepper
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| Method |
| Saute chanterelles in 1 tablespoon butter until liquid is
released.
Remove from heat and reserve.
In a saucepan, saute onion until translucent, add rice and stir
until well coated.
Add white wine and stir until absorbed.
Add chicken stock in thirds, stirring until each amount is
absorbed.
When the rice is cooked through, but still al dente add
chanterelles.
Remove from heat, stir in remaining butter, cheese, cream
and zest.
Season to taste. |
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