Cookbook

Chanterelle Risotto

by

Ingredients

  • 4 oz lard, en des or pancetta
  • 2 Tbsp huile d'olive
  • 1 8oz oignon, en lamelles
  • 1 Tbsp ail, hache
  • 1/4 tsp sel
  • 1/4 tsp poivre
  • 1 bunch red chard, 10-12 oz
  • 2 cups arborio
  • 1 Cup vin blanc
  • 6 cups bouillon de poule
  • 1/2 cup parmesan, shredded
  • 8 oz chanterelles
  • 1 echalotte, thinly sliced
  • 2 Tbsp huile d'olive
  • 1 Tbsp beurre, fondu
  • 1 Tsp thym, frais
  • 1/4 tsp sel
  • 1/4 tsp poivre

Instructions

Stir bacon until browned and crisp, about 5'. Transfer to paper towels to drain. Discard all but about 1/2 Tbsp fat from pan.

Add 2 Tbsp oilve oil to pan. When hot add onion, garlic, salt and pepper. Reduce heat to medium and stir frequently until onion is very soft and browned, 20-25' (if onion starts to scorch, reduce heat further and stir in 2 Tbsp water). Meanwhile rince chard. Trim and discard stem ends. Thinly slice stems cross-wise and coarsely chop leaves. Bring about 3 quarts of water to boil. Add chard and cook stirring occasionally, until stems are tender-crips to bite, 3-4'. Drain, place in a large bowl of ice water until cool and drain again. Add rice to onions and stir until opaque, about 3'. Add wine and stir over until absorbed, 1-2'. Add broth, a cup at a time, stirring after each addition until almost absorbed, 20-25'. Stir in cheese, butter bacon, chard and roasted mushrooms.

Roasted chanterelles: Rince and trim chanterelles, cut into 1 inch pieces. Place in baking pan. Add shallot, olive oil, melted butter, thyme, salt and pepper. Bake 400 F - 12-15', stirring occasionally, until mushrooms are tender and begining to brown on edges.

Journal.

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Notes