- 2 lbs Chanterelles
- 1 ½ cups wild rice blend
- ½ cup Arborio rice
- Olive oil
- 6 cloves Garlic, minced
- ½ yellow onion, diced (shallots would be better but I was out)
- 1 cup white wine
- 1/2 cup Fresh parsley, chopped
- 6-8 cups stock – you may need more
- Handful baby spinach
- Gruyere and Parmesan cheeses
- 1 Lemon
- Dries Thyme
- Pinch Saffron
- 1 Bay leaves
- 1teaspoon chicken bouillon powder (optional)
First, wipe all the mushrooms with a dry paper towel. Don’t rinse them or they will get soggy and water logged. Carefully wipe off the dirt and pine needles, or as much of it as you can. Chop them up.
I like to chop some very small and tear some into larger rough pieces, just because I like the way it looks.
Pour all the stock into a large pot and heat to a simmer, add bay leaves and saffron cover and leave it alone. You can toss a cheese rind in there if you have one handy but it isn’t necessary. Make sure you don’t dump these into the risotto.
Heat about 2 TBS butter and a slosh of olive oil in a pan over medium heat. Add onion and garlic and cook till translucent (do not brown) add mushrooms, stir occasionally and cook till browned. Add thyme, salt and pepper to taste. Deglaze the pan with a squirt of lemon juice and about ½ cup of white wine. Keep cooking and stirring, scraping up the bits on the bottom till all the liquid is absorbed. Remove from pan and set aside.
In the same pan, melt 2 more tablespoons of butter and add the rice, cook, stirring constantly over medium high heat till all the rice is glossy and coated with butter. Add a ladleful of hot stock and cook, stirring continuously until the rice absorbs it all.
Keep doing this. Add one cupful of stock at a time and keep stirring till it is absorbed. It’s going to take a while. Wild rice is tougher than Arborio rice and takes longer to cook. It took me about 40 minutes I think, I kind of lost track of time. Occasionally, taste a few grains of the rice to see it is soft enough. I actually had to cheat at one point – I covered the pot with a lid and let it steam for about 10 minutes. That helped the wild rice soften up.
When it’s almost done, add the rest of the white wine and a squeeze of lemon and cook till incorporated.
Add the mushroom mixture back in and toss in a handful of baby spinach. Stir until spinach is wilted. Taste at this point o be sure the flavor is balanced. I added the bouillon powder because I felt it needed more depth. Stir in the parsley and add cheese, a handful at a time till it it’s as cheesy as you want it to be. Finish with a knob of butter.
Serve topped with more cheese and parsley.
- Chanterelle Orzotto (thevegboxcafe.wordpress.com)
- All Blacks Risotto – Wild Mushrooms Wild Rice Risotto / Comte Apple Fritters (eatwithnamie.com)
- Chickpea Wild Rice Soup (flexitarianfilly.wordpress.com)
- Wholesome Risotto With Whole Grains (iplanethealthnews.com)