Description
Not for the dietetic! The chantarelle's are delicious in this risotto but a combination of any or all make it wonderful. Delish! This was adapted from an adapted recipe in saveur magazine.
Ingredients
- Butter
- Chanterelle Mushrooms
- Cognac
- Low Sodium Chicken Broth
- Heavy Cream
- Extra Virgin Olive Oil
- Shallots
- Garlic Clove
- Arborio Rice
- Parmesan Cheese
- Salt
- Coarse Black Pepper
- Cashews
- Fresh Parsley
Instructions
- Make sure you only wipe the mushrooms clean
- Melt 2 tablespoons butter in a medium skillet over medium-high heat
- Add mushrooms and saute about 5 minutes
- Add cognac, bring to a boil, and reduce liquid by 1 / 2, about 3-4 minutes
- Lower heat to medium
- Add cream, and simmer 5 minutes
- Remove skillet from heat and set aside
- Bring stock to simmer in a saucepan
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter
- Add shallots or onions and cook until soft, about 2 minutes
- Add garlic and cook another 30 seconds to 1 minute
- Add rice and stir to coat with butter an oil
- Add simmering stock, 1 / 2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan
- Wait until the stock is almost completely absorbed before adding the next 1 / 2 cup
- This process will take about 20 minutes
- The rice should be just cooked and slightly chewy
- Stir in cashews or almonds, mushroom mixture and the freshly grated parmesan cheese
- Season to taste with salt and pepper and serve garnished with parsley