Tuesday, 13 October 2015

Chanterelle Mushroom & Caramelized Shallot Risotto

Ever since reading about Stuart Woods' character Stone Barrington making risotto I have wanted to try making this dish.  It sounded exotic and difficult to make and he always... got some if you know what I mean.  Fingers crossed.

Once again I followed the instructions like a good boy and was rewarded.  I recommend you do the same.  I got this recipe from Adventures in Cooking, check out her amazing photos too. 

Here is a link to some things to be aware of when cooking risotto and mistakes to avoid.
Expensive tasty mushrooms


5 shallots, thinly sliced
3 tablespoons butter
3 tablespoons olive oil
4 garlic cloves, minced
3 cups chopped chanterelles (can substitute button mushrooms) 
[I used 3 cups chanterelles and 1 cup brown button]
2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock
2/3 cup cream
1/3 cup grated parmesan
2/3 cup grated gruyere
1 teaspoon thyme
1/4 teaspoon oregano
1/2 to 3/4 teaspoon salt
1/2 teaspoon pepper

Mushroom Risotto and Italian Seasoned Tenderloin

  • First caramelize the shallots. Melt the butter in a medium-sized frying pan over medium heat. Add the shallots and stir to coat in the butter. Reduce the heat to low. Continue cooking them until they turn golden brown, (about 40 minutes), stirring every 10 minutes and more frequently towards the end of cooking to keep them from sticking to the bottom of the pan. Remove from heat and set aside.

  • Warm the stock now in a different pan, to be added later

  • In a large pot, heat the oil over medium heat. 

  • Add the garlic and sauté for 5 minutes, 

  • then add the mushrooms and cook for 5 minutes more, 

Adding mushrooms to garlic and oil
Mushrooms after 5 minutes

  • Add the rice and stir constantly for 2 minutes, 

Mixing in the Rice for 2 minutes

  •  then add the wine and 2 cups of the stock, 
  • Continue cooking and stirring until most of the stock is absorbed, then add another cup of stock and keep stirring until it is mostly absorbed. Repeat this process until you have used all the stock, 

Adding the wine and 2 cups chicken stock
Keep adding stock...1 cup at a time

Ready to add cheese etc

  • Once the risotto is thick and creamy, add the caramelized shallots, cream, cheeses, herbs, and spices and stir until incorporated and all the cheese has melted,

Everything mixed in and cheese melted
Cheese, herbs and spices ready to go!

  • Remove from heat and taste, add more salt if necessary. 

  • Serve immediately.

  • Get some.

Wine Pairing
We had an interesting Chardonnay from Culmina Winery in Oliver BC.  It had a wonderful nose and brought out the cream I think we could have drank this wine all night long.  We also sampled a Pinot Noir from See Ya Later Ranch also a BC wine.  The Pinot Noir brought out the earthiness of the mushrooms for a completely different experience.  When I served it with the beef tenderloin I paired it with the BC liquor store recommendation of a French Pinot Noir Bourgogne Pinot Noir - Louis Latour.  I found this wine excellent, smooth multi layered and without an alcohol taste.  I would recommend it as a wine pairing.

Here's to getting some...Risotto!

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