With fall comes chanterelle mushroom season in the Pacific Northwest! Relish in the cold rain with warm risotto, boasting truly rich and decadent flavor from just a few simple ingredients. Pair perfectly with sparkling wine from the Willamette Valley!
- 2 cups chanterelle mushrooms, cleaned and chopped
- 3 tbsp butter
- 1 cup Vialone Nano, or other risotto rice
- ¼ cup dry white wine
- 4 cups vegetable broth
- 2 cups water
- ¾ cup grated parmesan cheese
- Salt & pepper to taste
In a dutch oven, melt 1 tbsp of butter. Add the chopped chanterelles, spreading out into one layer. Cook on medium heat for 15 minutes, softening and starting the caramelization process.
Meanwhile, mix vegetable broth and and water in a large saucepan and bring to a simmer. Keep warm on a burner next to the dutch oven.
Add another 1 tbsp of butter, letting it melt, then add the rice. Let the rice toast, until it is mostly translucent, about 2 minutes.
Add white wine, deglazing the dutch oven, until all the liquid is absorbed. Then, add ½ cup of the broth and water mixture. Buckle up, you’ll be stirring for the duration of the cooking process! Continually stirring, let the rice and mushrooms cook and absorb all of the liquid. When there is minimal liquid left (barely any, really), add another ½ cup. Continue this process for 20 minutes or so, and then taste your rice. You’re looking for a perfectly al dente texture, soft but still has a bite. At this time, season with salt and pepper to taste. Continue adding broth ½ cup at a time until you reach the al dente texture. Then, stir your last tbsp of butter and parmesan in. Serve immediately with a crack of black pepper on top.