Chanterelle Risotto

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Chanterelle Risotto

Ingredients

  • 4 tbsp (60 mL) butter
  • 1 cup (250 mL) fresh chanterelle mushrooms, chopped into bite-sized pieces, plus some extra, smaller chanterelles left whole for garnish—about 1 cup (250 mL)
  • 1 tsp (5 mL) fresh lemon juice
  • 1 shallot, finely diced
  • 1 cup (250 mL) arborio or carnaroli rice
  • ½ cup (125 mL) dry white wine
  • 3 cups (750 mL) heated vegetable stock
  • ½ cup (125 mL) grated fresh parmesan cheese
  • Salt and freshly ground pepper to taste
  • Chopped flat leaf parsley

Directions

Melt 1 tablespoon butter in sauté pan; add chopped mushrooms and sauté until they start to release their liquid. Add a pinch of salt and cook until lightly browned. Add lemon juice, place in bowl and set aside. Repeat process with whole mushrooms. Reserve in separate bowl.

Melt 1 tablespoon butter in medium saucepan and add shallot. Sauté about 1 minute on medium heat then add rice. Cook while stirring until rice is fully coated with butter. Add wine and stir until mostly absorbed by rice. Add ½ cup (125 mL) vegetable stock and stir occasionally until absorbed by rice. Continue adding stock until only 1 cup (250 mL) stock remains.

Add reserved mushrooms (keeping the smaller ones for garnish aside), another ½ cup (125 mL) stock and stir to combine. Season with salt and pepper. Cook until most of the stock is absorbed and the risotto has a creamy texture. The rice should still have a slight crunch. Remove from heat, cover and set aside until ready to serve.

To Finish Risotto:
Remove cover from risotto and place back on medium heat. Add reserved ½ cup (125 mL) vegetable stock, parmesan cheese and remaining 1 tablespoon butter. Stir until all ingredients are incorporated and risotto reaches desired creamy texture. Adjust seasonings to taste.

Assembly:
Place desired risotto on plate and flatten with spoon. Place halibut fillet partially on risotto. Sprinkle with parsley and scatter reserved chanterelles around the plate. Makes 4 servings.

Tip: Grilled or steamed asparagus spears with fresh lemon juice are a nice complement.

Serve with Grilled, Brined Halibut with Fresh Herb Butter

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