Chanterelle Risotto
It’s a rainy afternoon in Nashville, and I should be doing other things. I have a writing assignment, due tomorrow, barely started. We leave early Tuesday morning for the long drive up to DC for Thanksgiving festivities with my daughter and son-in-law—and I gotta get cooking, too.
Cornbread dressing needs its cornbread base; pumpkin pies need their butter-rich crusts, and roasted garlic mashed potatoes ain’t nothin’ without a bundle of roasted garlic cloves.
I will get to all of that; I promise. I’m a seasoned procrastinator, if nothing else. For ill or naught, I’ve convinced myself that I do better work under the tick-tick-tick of a deadline.
Besides, I have something more enticing at hand to share with you: a rich bowl of risotto, laden with gold: Chanterelles!
For their rare yellow-orange hue, silken but meaty texture, and delicate taste—nutlike, earthy, with hint of stone fruit—-I prize these mushrooms above the others.
Foraged or harvested, Now is their Time. I’ve seen these beauties turning up at the grocery store (Whole Foods) but I was stunned this week to find them at Costco. And, at $10 a pound.
Irresistible.
The chanterelle’s distinctive flavor warrants simplicity in preparation, perhaps imbued in a bisque, or tangled in a pasta. You really want to showcase this mushroom–and not overpower it with heavy or competing tastes.
Today, using some pantry staples, I made a risotto. It didn’t take long, and was a pleasure to make. Leeks lent a sweet green contrast. Chanterelle stems chopped and cooked into the mixture added depth.
A good risotto is dependent on a good broth. Organic mushroom broth purchased at the market is a bit of a “cheater” –but a respectable product. I find it preferable to vegetable or chicken broth in this instance.
I didn’t use it exclusively—I added water as well. If there had been a bottle of sherry in my pantry, I would have stirred in a cup.
I’ve talked about Carnaroli Rice before, and if you can find it, I encourage you to give it a try. A larger, plumper grain with higher starch content, the Italians call it their superfino.
Stir-stir, pour, and stir some more–
It’s actually fun to watch the rice absorb the liquid, plump up, and release its starches. Time? Thirty minutes–and it goes quickly. When you’re immersed in the process, that dimension vanishes.
Risotto-making gives you time to think–and today, while stirring and savoring its perfume, I thought about you, and this blog. And how I’d better post this recipe as soon as possible. Because you’d enjoy this dish on a dreary fall afternoon.
It is simple comfort food, with fancy-pants style.
My thoughts also turned to this season of giving thanks and expressing gratitude, the ebb and flow of what we give and what we receive. Health. A warm home and loving family. A stocked pantry. A garden. Art. Words. Beautiful things.
And, many friends, some unseen.
I want to thank you all for stopping by to visit, reading and commenting. It’s always nice to have you along on my little culinary journey, sharing good food and camaraderie. I value our connections.
Wishing you and yours a Happy Thanksgiving! If you’re traveling, be safe. Enjoy the bounty at the table and the time spent together. We’ll visit again soon—
CHANTERELLE RISOTTO
1 lb. Chanterelles
2 Leeks
8 T. Butter
1 1/2 cups Carnaroli or Arborio rice
1 qt. Mushroom Broth
2 cups Water (or 1 cup Water, 1 cup Sherry)
Salt and Cracked Black Pepper
a few shavings of Parmegiano-Reggiano
Carefully clean the mushrooms. Trim the stems, and reserve.
Cut the remaining bulk of the mushroom (mostly cap, some stem) into slices.
Clean and thinly slice the leeks. Divide.
Coarsely chop the reserved stem pieces.
In a large stockpot set on medium heat, saute the chanterelle pieces with half of the chopped leeks in 4 T. melted butter. Season with salt and pepper. Stir in short-grain rice, and let the grains get coated with the buttery saute. Reduce heat to low.
Pour in one cup mushroom broth and stir well.
In a separate skillet, melt remaining butter. Saute sliced chanterelles and leeks with a flick of salt and pepper for about 5 minutes–until leeks collapse, and chanterelles become soft, tender. Remove from heat. (You can do this step before cooking the rice, if you like.)
Continue adding liquid to the rice mixture, stirring often, scraping the sides and bottom of the pot so that nothing sticks. Alternate mushroom broth and water. (or water/sherry), adding more liquid as the rice absorbs it.
It takes about 30 minutes for the rice to plump up, while releasing the starches that make that delectable spoon-creaminess.
Stir in sauteed chanterelles and leeks, reserving a few spoonfuls to place on top of each bowl.
Spoon risotto into bowls. Place a scoop of sliced chanterelles in the center. Garnish with a few shaving of parmegiano-reggiano, if desired.
Serves 4-6.
Posted in Gluten Free, Recipes, Rice/Other Grains/Legumes, Vegetarian Dishes
Comment on This Post:
November 20th, 2011 at 5:03 pm
Nice, I was planning to have this for lunch tomorrow. Now I definitely will:)
November 20th, 2011 at 5:10 pm
In the spirit of giving thanks, I must say that I’m especially thankful for this blog– oh the many recipies I have used and oh the many compliments I have received. Thank you, Good Food Matters!
I just bought some chanterelles and am looking forward to incorporating them into our Thanksgiving feast… perhaps in a risotto!
Happy Thanksgiving!
November 20th, 2011 at 10:41 pm
Packaged mushroom broth? Thats fab!! Im not sure I’ve seen that in Oz :)
November 21st, 2011 at 6:02 am
Among the things I am thankful for is having your blog to stop by and read–filled with good food and love. Thank you, Nancy. Have a great Thanksgiving with your family.
November 21st, 2011 at 6:50 am
just one look at those chanterelle mushrooms and I am hooked on this dish. Anything involving those beauties has to be amazing. the risotto looks perfectly and exceptionally cooked. I am drooling over this and wish I had it for dinner tonight
November 21st, 2011 at 7:56 am
Nance, this looks so delicious! Thank you for all that you share – your food, your words, and yourself. Have a safe and happy thanksgiving! Much love and appreciation….
November 21st, 2011 at 8:02 am
Wow! I love risotto anyway–and this looks delicious. I wish you were coming to my house for Thanksgiving!
November 21st, 2011 at 8:20 am
Thank you Nancy and thank you for taking the time to share your passion with us. I look forward to reading your posts every time. Happy Thanksgiving!
November 21st, 2011 at 8:36 am
Nancy, your chanterelle risotto looks wonderful. Morels take first place in my favorite mushroom department, but these are perfect for the risotto.
I hope you have a wonderful Thanksgiving with your daughter! Drive safely!
November 21st, 2011 at 10:41 am
Really lovely blog–not only beautiful food but also beautiful thoughts on the depth and meaning of the Thanksgiving holiday.
November 21st, 2011 at 12:11 pm
That looks so good!!!! We’ll be making that soon! Have a safe trip and a wonderful Thanksgiving.
November 21st, 2011 at 12:51 pm
Nancy, I am sorry I won’t see you, but I will think of you enjoying the holiday with your family. I am thankful for our connection. Safe and pleasant travels!
November 21st, 2011 at 3:06 pm
Love to Madeleine & Tony in DC, to Bill in Nashville and much to you my good friend for sharing this beautiful recipe and all the other food memories this year both via Good Food Matters and in person. I treasure you. Happy, happy Thanksgiving. T
November 21st, 2011 at 3:43 pm
We planned on Chipotle for Thanksgiving dinner. This is much better.
November 21st, 2011 at 7:25 pm
Awwww, you skipped your own writing assignment to share this with us, that’s lovely!:)
Have a lovely Thanksgiving, am sure you will come back with even more food stuffs to share!;)
Safe trip and have an awesome time :D
November 21st, 2011 at 7:35 pm
Your risotto looks lovely. Happy Thanksgiving to you!
November 21st, 2011 at 10:23 pm
This looks heavenly! I saw those same mushrooms at Costco and almost picked them up. I’ve never tried them and I would love to. This sounds like the perfect way to showcase them.
November 22nd, 2011 at 7:26 am
Nancy, chanterelles are perhaps my favorite mushrooms and this is time to get them, you’re right. I don’t make risotto often, but I’m bookmarking your recipe. I will be trying it next week as a friend of ours will be coming over for dinner and he LOVES risotto.
Thank you!
November 22nd, 2011 at 7:40 am
Woman, you are a goddess! this is the most beautiful dish and I love chanterelles. Will save for when my mil takes me mushrooming.
November 22nd, 2011 at 6:37 pm
Yum! This looks fantastic, Nancy. x
November 23rd, 2011 at 8:04 am
I have never tired a dish like this but will certainly make this; it sounds simply “delicious”!!!!
November 23rd, 2011 at 8:13 am
Lol, I am a seasoned procrastinator too! It’s ok, maybe we do our best work under pressure? (I know that’s my excuse, lol!) This dish looks wonderful…hearty and comforting…those chanterelles are lovely and irresistible!
Wishing you and yours a very Happy Thanksgiving!
November 23rd, 2011 at 8:20 am
Just as this risotto warms my tummy strings…so does waiting for what comes next from your talents in the kitchen. I love mushrooms in general…these chanterells sing in this meal ;o)
Happy Thanksgiving to you and your loved ones.
Happy trails my dear Nancy. Stay safe.
Ciao for now,
Claudia
November 26th, 2011 at 1:05 pm
This would not be wasted on me. I am such a chanterelle fan and this could be the meal of the day. I live in Nashville area too, and this is the comfort food I crave more than anything.
November 28th, 2011 at 9:54 am
Gorgeous risotto!
November 28th, 2011 at 11:34 am
What a beautiful risotto! I love risotto with mushrooms.. theres such an amazing earthiness there. GORGEOUS!
November 28th, 2011 at 4:19 pm
Thank you, Nancy, for always inspiring me.
November 29th, 2011 at 8:25 am
Wonderful recipe! This looks amazing and cooked perfectly. Never used a mushroom broth but now I will have to try. thanks for sharing great recipes!
December 6th, 2011 at 8:03 pm
Wow! Chanterelles for$10 per pound! Unheared of. You do such great things with chanterelles, I still pine for your chanterelle tart. This risotto looks fab!
May 2nd, 2014 at 6:43 am
[...] them nicely with caramelized onions in this tart, and made them the foundation and star of this spoon-creamy risotto. Today, I’ve folded them with cubed bread, eggs, cheeses, and an herb-infused milk, baked into [...]