This risotto recipe I found in the San Francisco Chronicle from Staffan Terje and it is the first ever risotto I actually managed to cook well! I have only made a few very minor adjustments to his recipe and really only because I was missing an ingredient and replaced it - and it came out great so this is the way I have made it since:
You Need:
(Serves 4 )
1/2 lbs fresh chanterelles
4 tablespoons lightly salted butter
kosher salt to taste
4 cups of chicken broth
1 tablespoon of olive oil
1 red onion finely chopped
1 cup of Arborio rice
1/2 cup of dry white wine (I prefer Pinot)
1/3 cup of grated Parmigiano Reggiano + more to garnish
Salt and pepper to taste
Instructions:
Clean the mushrooms (I normally use a little brush for this) and cut them into small bite size pieces. Melt 2 tablespoons butter in a skillet over medium heat and add the mushrooms and salt to taste. Cook and stir until tender approx 7-10 minutes, and set aside.
Bring the chicken stock to a boil in a saucepan, reduce heat and keep at a low simmer.
Heat the olive oil in a medium size heavy bottom pot or dutch oven over medium-high heat. Add the onion and cook, stirring, until translucent. Add the rice, stir to coat and cook for about 1 minute. season with salt to taste.
pour in the wine and bring to a boil. Reduce heat to a simmer - about medium-low, and start adding the stock 1 cup at the time, stirring until it is absorbed before adding the next cup.
After 10 minutes, add the mushrooms. Continue simmering and adding the stock until the rice is al dente and creamy, approx 20-22 minutes total.
Remove from the heat and stir in 2 tablespoons butter and the Parmigiano Reggiano. Season with salt and pepper to taste. Add a little more stock or water if the risotto becomes thick and sticky. The consistency should be loose, almost runny.
Put a little Parmigiano Reggiano on top as garnish and serve
enjoy!
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