Thursday, August 18, 2005
Delicius chanterelle risotto
I found a recipe at Seriously Good that sounded so good, I just had to try it. It was this one, for Tuscan Chicken. I followed it fairly well, except I didn't marinate my chicken beforehand, and I added some sugar and honey to the sauce. (Because when I tasted it at first, all I got was olive oil and sour lemon.) Excellent, and I'll definitely save that, but the real star was my chanterelle risotto. Oh my goodness.
So, it's fungus time. Chanterelles are abundant in the Swedish woods, although I suck at picking mushrooms and usually opt for a trip to the grocery store instead. This time, too. I used a mix of large golden chanterelles, and little brown umm.. funnel chanterelles? I have no idea what they're called in English. Anyway, these dry well, so I used a bunch of dried ones that I had stored from last year. You could use other dried mushrooms instead, of course. The finished risotto was really excellent. I can't wait to make it again. And indeed, I won't wait. We're having it again tonight, but to accompany lamb burgers with sage and garlic. Yum!
Serves two, generously
150 g arborio rice
125 ml white wine
1 litre of chicken stock (or vegetable stock)
1 yellow onion, diced
1 clove of garlic, minced
200 g golden chanterelles
1/2 cup dried chanterelles (or porcini, perhaps)
handful of parmesan
Revive the dried chanterelles in hot water. Let them sit while you make the rest of the risotto. Fry the golden chanterelles in a pat of butter until some of the moisture is evaporated. Set aside. Start the actual risotto by melting the butter and the oil, and frying the onion and garlic in this. Bring the stock to a boil. Add the rice to the onion, and let fry for a couple of minutes, until lightly browned. Add the wine, and stir while it all evaporates.
Then proceed as usual, adding the stock one ladle at a time. Stir more or less constantly, and let the stock slowly melt into the rice. As soon as it looks dry, add more stock. Keep tasting - it'll take about 20 minutes. You might not use all the stock, and you might need more (just use hot water). It's impossible to tell in a recipe, really.
When it's pretty much done, drain the revived dried chanterelles (toss away the water - it'll be bitter) and add them to the risotto. Add the golden chanterelles too. Finally, stir in the parmesan, and if needed add salt, pepper, honey or lemon juice if you want it more salty, peppery, sweet or sour. All up to you!