4cChanterelle Mushrooms, Cut Into ½" Pieces Or other wild mushrooms
½teaspoon Each, Salt And Pepper
½ cDry White Wine (Unoaked)I used 40 Knots Unoaked Chardonnay
1Large Sprig Thyme
1cArborio RiceA short grain variety of rice is imperative
3cVegetable Stock, Kept Hot In Pot On Stove Or Microwaveable Measuring CupCould also use chicken or mushroom stock
½cParmesan, Packed GratedAbout ¼ c before grating
½ cParsley, Finely Chopped
In a fairly large (12" diameter +/-) saute pan, heat oil on medium and add shallots and garlic. Cook until translucent and then add mushrooms.
Saute mushrooms until liquid is reduced and absorbed, then add salt, pepper and white wine and reduce wine by half. Remove approximately 1 cup to reserve for topping your finished risotto.
Reduce heat to medium low. Add in rice and stir until liquid is absorbed.
Next add the thyme and bay leaf and start adding the hot vegetable stock. Add about ½ c, stirring frequently until liquid is absorbed, then add another ½ c of hot stock, stir and repeat until rice is al dente. (Approximately 20-25 min) You may not need the full 3 cups of stock so test the rice after 20 min or when you've used 2.5 c of the stock and adjust accordingly. If you find you need more liquid, finish with some hot water as required.
Turn heat to lowest setting and add the Parmesan, cream and parsley and stir until incorporated and melted. Season to taste with salt and pepper and turn heat off.(Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)
To serve, spoon into bowls, top with reserved mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken.
Saute times for wild mushrooms will vary greatly depending on type, age and how much recent rain there has been. As you saute, the mushrooms will release their juice. Continue to cook them until the liquid has reduced and been reabsorbed by the mushrooms and then continue longer if you want them to brown. This is great with a dry minerally white wine like a Sauvignon Blanc or Pinot Blanc as well as Chardonnay. Although you should not use an oaky wine in the risotto, it would be a great pairing to drink with the risotto as it would play well off the rich butter and cheese flavours. (I enjoyed a locally grown and made unoaked Chardonnay from 40 Knots located in the Comox Valley with this)