Oregon Territory

PageTitle

Oregon Wild Foraged Chanterelle Risotto

Oregon Wild Foraged Chanterelle Risotto
Recipe Date:
February 28, 2018
Serving Size:
4
Cook Time:
01:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Due to the Pacific Northwest’s large forests and wet climate it is one of the best places for mushroom hunting in the U.S., especially for the signature delicacies that are chanterelles. Novices and professionals alike make their rounds in the Fall season to harvest chanterelles from B.C. down to California. The unofficial start of chanterelle season is Labor Day, and it will go until the first big frost.
Ingredients
  • 6 1/2 cups Chicken Stock
  • 1 tbsp Olive Oil
  • 1/4 cup (1/2 stick) Butter
  • 1/4 lb Fresh Wild Mushrooms such as porcini, chanterelles or hedgehogs, trimmed and chopped
  • 1/3 cup Shallots; Finely chopped (approx. 2)
  • 1 1/2 cups Arborio rice
  • 1 oz White Truffle Oil - Optional
  • 1 1/2 ozs Parmigiano-Reggiano, finely grated
  • 1 tsp Fresh chives, chopped
Directions

1.

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.

2. 
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

3. 
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

4.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

5.
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.