by Becky Selengut
serves 4| start to finish 30 minutes
From Edible Seattle September/October 2013
4 cups vegetable stock
2 tablespoons extra virgin olive oil, divided use
3 tablespoons unsalted butter, divided use
6 ounces (two cups) fresh chanterelles, cleaned and sliced
sea salt to taste
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine or dry white vermouth
1 tablespoon fresh lemon thyme, chopped (or substitute 1 tablespoon thyme + 1 teaspoon lemon zest)
1/2 cup grated Parmesan Reggiano cheese
freshly ground black pepper to taste
In a medium saucepan, bring the broth to a boil, then reduce the heat to low to keep warm. In a large sauté pan set over medium-high heat, add half of the olive oil and butter. Add the chanterelles and a pinch of salt and cook until tender and just lightly caramelized, 3 to 5 minutes. Remove to a bowl and set aside. In a large, heavy-bottomed saucepan, melt remaining olive oil and butter over medium-low heat. Add the onion, another pinch of salt and cook until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains of rice are mostly translucent but with an opaque center, about 3 minutes.
Add the wine, stirring until the wine is almost completely absorbed, about 3 minutes. Add a ladle of stock (1/2 to 3/4 cup) and stir until almost completely absorbed. Continue adding broth one ladleful at a time, stirring constantly until it is absorbed, before adding another ladle of broth. After about 15 minutes, begin tasting the risotto before adding each new ladle of broth. When the rice is nearly done, firm but not crunchy, add another ladleful of broth, along with the chanterelles and thyme. Continue stirring, and when the broth has been absorbed, the rice should be al dente. Stir in a little more broth along with the Parmesan and the last tablespoon of butter. Season to taste with salt and pepper. Serve immediately.
vegetarian • gluten-free