Porcini And Chanterelle Risotto
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Unsalted Butter2 cups
White Wine1
Sea Salt2 cups
Rice (vialone nano)2 tbsps
Parsley (fresh, minced)1 cup
Parmesan2 large
Onion (quartered)1 tsp
Whole Black PeppercornsDirections:
1
Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months
2
Warm a wide large heavy-bottomed pan over a medium-low flame
3
Add 2 tablespoons olive oil and 2 tablespoons butter and melt together
4
Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan
5
Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown
6
Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate
7
Continue cooking until the mushrooms are dry, about 5 to 7 minutes
8
Season with sea salt and freshly ground black pepper
9
Remove mushrooms from the pan and set aside
10
Discard the bay leaf
11
Reduce the flame to low, and add the remaining butter and oil to the pan and melt
12
Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes
13
Pour in the remaining 1 cup of white wine and let evaporate
14
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid
15
Do not add too quickly so as to prevent the kernels from exploding
16
Stir over a gentle flame until each ladle of the liquid is absorbed
17
Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes
18
Fold the mushrooms back into the rice and season with salt, pepper and parsley
19
Stir in the Parmesan and finish with slices of white truffle, if available
20
Serve immediately
21
Put the chicken, vegetables, and giblets in a large stockpot over medium heat
22
Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak
23
Toss in the herbs and peppercorns and allow it to slowly come to a boil
24
Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done
25
As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering
26
Carefully remove the chicken to a cutting board
27
When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads
28
Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids
29
Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock