Chanterelle & Green Garlic Risotto
Serves 6 entrée or 8 side portions
Recipe by Erin Eastland
Photos by Amy Sheridan
1 cup Arborio rice
1 cup small diced chanterelle mushrooms, stem ends removed
1 bunch chopped and cleaned green garlic, about ½ cup lightly packed
1 medium shallot, minced
½ cup dry white wine or vermouth
6-8 cups rich chicken stock, heated in a pot
½ cup grated parmesan cheese
1/3 cup mascarpone cheese
4 TBS butter
2 TBS olive oil
salt and pepper to taste
In a large saute pan or medium rondeau, heat 2 TBS butter with the olive oil over medium heat until hot but not smoking and butter is about to turn brown. Add the mushrooms, green garlic and shallots. Saute for about 5 minutes, stirring often until the garlic is soft and the mushrooms are cooked. Do not crank heat to high or the shallots will burn. Add the rice, turn up the heat a little and toast the rice until it becomes translucent. Add the wine and stir until it is absorbed by the rice. Ladle in the stock one at a time, stirring to incorporate and adding more only when the rice has absorbed almost all the liquid. Pay attention to the rice absorbption! It will burn and stick if you walk away and it absorbs all the liquid.
Once the risotto is almost done (you will only know by tasting for texture and it should taste a little al dente but mostly cooked through) add the mascarpone, parmesan and butter. Season with salt and pepper. Cook until the rice is tender but still gives a bite and it is creamy and thick. The consistency of the rice and sauce should be that you can run a rubber spatula across the bottom of the pan and it leaves a clear trail that will slowly run together. Plated risotto should fall flat when the plate is jiggled, but not be too loose and form a pool of liquid.
