Risotto Topped with Fresh Chanterelles

For the Risotto:

In a medium saucepan, melt the butter until sizzling (not browned) and add the shallot, stirring to avoid burning. Add the rice and saute all together for a few minutes, coating the rice completely. While the pan is still quite warm, add the white wine and stir until most of the liquid is gone. Turn the heat to medium low and stir in one cup of warm broth until the liquid is mostly absorbed, then repeat with the last cups of broth, or until the rice seems tender, but not chewy (ie.al dente). Cover and keep warm until the mushrooms are cooked, then stir again before plating.

For the Chanterelles:

Fresh chanterelles are a true seasonal delicacy, typically available in specialty grocery stores during peak season. If you’re feeling adventurous, you can even forage for them with a knowledgeable mushroom expert—just be sure to positively identify them, as they are a rare and special treat from nature.

Brush ½ – 1 lb fresh chanterelles with a fine toothbrush or mushroom brush to loosen any surface dirt (do not submerge in water, but the brush can be dipped in water). Slice the mushrooms to fairly uniform pieces, but some will be larger than others. Heat a large stainless skillet over medium-high heat and add 2 tbsp olive oil and 3 tbsp butter to sizzling, but not burning. Add the mushrooms and brown for a little bit, coating them all, before reducing heat to medium. Cook the mushrooms until browned on all sides, sprinkling a few pinches of salt over them as they saute. When they are nicely browned, add 2-4 tablespoons more butter and let it emulsify in the pan adjusting to taste with salt and freshly ground pepper. When there is a nice sauce consistency remove from the heat and sprinkle over ⅓ cup of chopped parsley. 

To serve: Divide the mushrooms and sauce between 4 shallow bowls filled with the risotto. Garnish with Parmesan cheese and voila! Pair with the 2022 Grenache for an easy and stunning meal!

Pairs well with the 2022 Estate Grenache.