We like to harvest my own chanterelles because they are way cheaper that way and finding them is like an adult Easter egg hunt. They usually pop up after the second big rain of the Fall. Try this risotto that features my finds.
1 pound chanterelle mushrooms (or shiitake)
3 tablespoons butter (preferably Irish)
sea salt and freshly ground black pepper
5 cups vegetable stock
2 tablespoons Round Pond Italian Extra Virgin Olive Oil
1 medium shallot, diced
1-1/2 cups Arborio rice
¼ cup Round Pond Rutherford Sauvignon Blanc
½ cup parmesan cheese, grated
dash of freshly grated nutmeg
¼ cup minced chives
If using chanterelle mushrooms, gently clean out the grit under running water with a brush and let them dry overnight. Thinly slice mushrooms and sauté in melted butter in a cast iron pan for 5-8 minutes, until the mushrooms have released their moisture and the liquid has evaporated from the pan. Season with salt and pepper and set aside.
Bring the vegetable stock to a simmer in a medium saucepan.
Heat the Round Pond Italian Extra Virgin Olive Oil in a large, deep-sided skillet over medium heat and sauté shallot and rice for 3-5 minutes, until slightly translucent. Pour in wine and scrape up anything stuck to the bottom of the pan. Reduce heat to medium-low.
Ladle in a cup of vegetable stock and stir until stock is nearly all absorbed. Repeat until the rice is al dente and residual broth remains, about 30 minutes. Scrape the mushrooms and any sauce left in the cast iron pan into the rice and stir to incorporate. Season with salt and pepper.
Stir in the cheese, nutmeg and chives. Serve the risotto warm.