Chanterelle mushrooms are by far my favorite mushroom – even re-hydrated they have such a distinct woodsy sweet flavor. Although, fresh is always the best. They do have a short window of time for harvest, and as we did not get any fresh ones this year, I was happy to be able to buy dehydrated Chanterelle’s. In this dish you could certainly use a dry white wine instead of the Balsamic Vinegar – however, we have discovered we much prefer the Balsamic Vinegar in risotto compared to white wine – but, both are delicious.
What better way to showcase Chanterelle’s than in a Risotto.
1 cup of re-hydrated Chanterelle mushrooms – chopped.
2 tblsp. butter
1 tblsp. Extra Virgin Olive Oil
1 large shallot, diced
1 large garlic clove, minced
4 cups chicken stock (homemade if you have it)
1 tsp. dried basil
2 tblsp. Balsamic Vinegar
salt and fresh cracked pepper to taste
1/2 cup of freshly grated Parmesan Cheese
1 cup Arborio rice
Add the mushrooms to a bowl and cover with very hot water. Allow to re-hydrate for 40 minutes, then drain well, and place the mushrooms onto a paper towel to absorb any extra moisture. Then chop into small pieces and set aside.
Heat up a good sized saute pan on medium low heat adding in the butter and EVOO. Saute the shallots and garlic about 5 minutes. Season well with salt and fresh cracked pepper. Meanwhile, heat up the chicken stock to a low simmer.
Add in the rice, basil, and balsamic vinegar – stirring about 3- 5 more minutes. Add a ladle full of chicken stock to the rice – stirring well, then allow to bubble a minute or so. Continue to cook and stir until the stock has evaporated, then add in another ladle full of stock. Repeat until the stock is finished and the rice is cooked tender, about 40 minutes. Add in the re-hydrated Chanterelles, and freshly grated Parmesan Cheese.