Mississippi Chanterelle Risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
What You Need
  • 2 Cups of Chanterelles, ends cut off, cleaned thoroughly, and dried off
  • 2 garlic cloves
  • 5 stalks fresh oregano and 5 thyme
  • ¼ Cup chopped parsley
  • 1¼ Cup Aborrio Rice or Delta Blues Rice Grits
  • 7 Cups Chicken stock
  • 2 Cups white wine (divided)
  • Juice of ¼ Lemon
  • ¼ Cup Parmesean cheese
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
What to Do
  1. Using the olive oil, sautee' the mushrooms and garlic in a skillet until the mushrooms have released some of their juice and are a very deep brown. Add in ½ cup of the white wine to the pan and cook until it reduces by ¼.
  2. Add the lemon juice, the oregano, and thyme. Set the mushrooms aside.
  3. Heat 3 Tablespoons of the butter in a large, flat bottomed skillet or pan. Heat it until it shimmers.
  4. Pour the rice in, and toast it until golden brown, stirring constantly so it doesn't burn. (I've included a photo below so you can see what regular, untoasted rice looks like and you'll know when your rice has turned the right color.)
  5. At the same time, pour the chicken stock into a pot and heat until it's boiling. Once it boils, reduce to a simmer. You'll want it to be hot-hot and ready for when you pour it, cup by cup, into the skillet.
  6. Once the rice is toasted (between 5-10 minutes later), Turn the skill heat down to medium. You'll want to add in 1 cup of the broth. Keep stirting this until it's totally absorbed. (Yes, this is labor intensive. It's time consuming. Watch netflix on your ipad or have a glass of wine and invite people to come hang out in the kitchen. TOTALLY worth it)
  7. Continue to do this ¾ Cup-to-1 Cup at a time, until all the broth has been absorbed and the rice is entirely cooked through. After adding in 3 CUPS of the broth, Add in 1 Cup the wine, and then last ½ Cup of wine again at the end.
  8. ** NOTE: if you find that your risotto is already cooked ALL the way through before this point, you don't have to add in all of the broth. But don't rush this.. patience is key! Also, if it's still NOT finished after using all this liquid, add in a cup of water and continue to stir.
  9. Add in the mushrooms and juices, parsley, the parmesean cheese, and serve. Pass with additional cheese if you want to!
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1233