Chanterelle Risotto with Truffle Oil
Hi Everyone,
I hope you all had a great Christmas and a fantastic New Year! I'm currently down in France for the holiday period and chanterelle mushrooms are popular here and easy to find, but if you can't find chanterelle mushrooms at home then other varieties such as chestnut mushrooms or button mushrooms would work just as well. This creamy mushroom risotto is easy to follow and a great vegetarian meal option.
As per the recipe it's important to just add the stock slowly, allowing each ladleful to absorb before adding the next one. If you add the stock all at once you're just boiling the rice, so by adding it slowly you're letting the rice grains keep in contact each other which creates the creamy starch.
The addition of truffle oil to this dish gives it a rich boost (you can find good quality truffle oil from Provender Brown). The quantities in this recipe are for a main course for 4 people but if you want to serve it as a lunch option then just half the portion size and serve with a mixed salad.
Enjoy, Gill X
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Serves: 4
Ingredients
- 300g chanterelle mushrooms
- 20g dried porcini mushrooms soaked in water for 15 minutes
- 1 garlic clove, crushed
- 2 shallots, finely diced
- Knob of butter
- 25ml olive oil
- 350g Arborio rice
- Salt and Pepper to season
- Sprig of rosemary chopped
- 150ml white wine
- 1200ml vegetable stock
- 150ml double cream
- Truffle Oil
- Parmesan cheese
- Small handful of chopped parsley leaves
Method
1. Heat the butter and 1tbsp of the olive oil and fry the chanterelle mushrooms. Once cooked set aside.
2. Add the remaining oil to the pan and soften the garlic and shallots over a low heat for a few minutes. Stir in the rice and stir for a minute or so until well coated with the oil and starting to turn opaque. Next add in the wine and cook for a few minutes to allow the alcohol to evaporate.
3. Squeeze out any excess moisture from the porcini mushrooms and add them into the rice. Next add a ladleful of hot stock the pan and once absorbed, continue to add the stock one ladleful at a time waiting until each ladleful has been absorbed before adding the next one.
4. When cooked, the rice should be al dente - tender but with a little bite in the centre. Stir in the cooked chanterelles, chopped rosemary, double cream and season with salt and pepper. Serve with a drizzle of truffle oil and grated parmesan cheese and some chopped parsley leaves on top.
Nicki's Tuppenceworth
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Nicki X
