Risotto with Chanterelles and Leeks

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Recipe: Risotto with Chantrelles and LeeksINGREDIENTS

Serves 6

  • 1 c. Italian rice (look for Arborio, Carnaroli, or Vialone Nano)  rice
  • 1/2 onion, finely chopped
  • 4 T. mild extra virgin olive oil
  • 1 c. Pinot Grigio or other dry white wine
  • 4 c. light vegetable or chicken stock - hot
  • 1 lb. fresh chanterelle mushrooms
  • 1large bunch leeks, julienned and cooked in butter until just soft
  • 1 clove garlic, minced
  • 1 bunch Italian parsley, finely chopped
  • 4 T. butter, unsalted, cut into cubes
  • 1/2 cup Reggio Parmigiano cheese, grated
  • salt and pepper

Sauté the onion in 2 T. olive oil in a straight-sided heavy cooking pot over medium heat until it's translucent. Add the rice and stir gently until the rice absorbs the oil. Do not brown the rice. Reduce heat, add the wine and cook, stirring occasionally, until the wine is absorbed into the rice. Add 2 c. hot stock and stir well into the rice. Cook again, stirring regularly.

When the liquid is almost absorbed, heat 2 T. olive oil and 2 T. butter in a large skillet and add the garlic and salt and pepper. When the oil is very hot, sauté the mushrooms and leeks quickly, turning them frequently until  they are cooked - about 1 minute. Don't forget to stir the rice at least once. When the vegetables are ready, pour them out onto a cookie sheet to cool in a single layer, saving any juices that form as they cool.

Add another cup of stock to the rice and continue cooking and stirring. When the liquid is almost absorbed add the last cup of stock. When it is most of the way absorbed, add the chanterelles, the leeks and the rest of the butter. At this point the rice should be firm but cooked through. If the kernels of rice are still hard and dry in the center, add a bit more wine or stock to taste, and continue cooking at low heat.

When the rice is done, mix the grated cheese thoroughly into the rice. Add salt and pepper to taste. Serve immediately, perhaps sprinkling a bit more grated cheese on the plates. Note that you can "arrest" the preparation of this dish when the rice is half cooked, by removing the rice from the pot and spreading it on a cookie sheet and allowing to cool gently; when you're ready to resume cooking, put the rice back in the pot, heat gently with a bit of stock, and continue on with the vegetable sauté as described above.

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