Risotto with chanterelles, hen of woods mushrooms, and black
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Water |
| 3 | tablespoons | Olive oi |
| 1 | tablespoon | Butter |
| 1 | Shallot chopped | |
| 2 | Gloves garlic chopped | |
| ½ | pounds | Fresh chanterelles mushrooms |
| ½ | pounds | Hen of the woods mushrooms |
| 2 | cups | Arborio rice |
| 1 | tablespoon | Fresh thyme chopped |
| 1 | Black truffle approx 3/4 oz sliced thin | |
| Salt and Pepper to taste | ||
Directions
1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saut‚ until translucent.
2.Add mushrooms and saut‚ for approx. 4-5 minutes until tender; remove and set aside.
3.Add remaining olive oil and arborio rice and saut‚ over medium heat to toast the rice approximately 5 minutes.
4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed.
5.Continue adding stock as it is absorbed, ½ cup at a time, until all the liquid is absorbed.
6.Just before the rice is done ( and this is not the easiest to determine) add the reserved mushrooms, fresh thyme, and black truffle.
7.Add salt and pepper to taste, and serve.
8.ENJOY!
The Reluctant Gourmet,
Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet <reluctg@...> on Fri, 17 Jan 1997.