chanterelle season!

September is whizzing by... the fall season is upon us now, and the fall bounty is waiting to be harvested.  

On my way home from a "Mortgage Burning Party" last Sunday @ the Slavkovsky's; Sisters, OR; (the Slavkovsky's paid off their Habitat Mortgage! Woot!) It was a great day and I am so grateful for being able to attend such a heart moving event.  A truly inspirational Habitat story, a happy ending AND an amazing group of people touching others lives.  Talk about "paying it forward"

But, as usual, I digress.   On my way home, I turn left onto the highway out of Sisters and I see a sign that says.....FRESH chanterelles!!  So of course, I do a legal U-Turn and go back to check out prices and product.   I think "Yes! Risotto!   I make a quick decision and purchase a 1/2 pound of FRESH chanterelles from "Ky" who also sells other freshly harvested fruits (in addition to jerky products for the carnivore).

Thursday, in search and in need of serious comfort food, the chanterelles and risotto took priority for our evening meal (main dish) and consisted of:  risotto/ arborio rice (with chanterelles, fennel, figs, shallots, onions, garlic, yellow and green string beans).  The side salad consisted of: thick slices of lemon cucumber, perfectly ripe Yakima tomatoes on a bed of local red lettuce topped with a dollop of freshly made mayonaise!    Sliced nectarines and blueberries for the finale.  Dinner was served with a Malbec from Chile (thanks Caroline!).  

In the case you are interested in this recipe - here you go!  

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   Add in the ½ cup of wine, reduce, then add in the cooked onion & shallot mixture, chanterelles, string beans and figs.  Ladle one to two scoops of the heated stock over the rice & veggie mixture. Stir over medium to low heat, approximately 5 minutes or until broth is reduced. At this point – it will take about 15 minutes (give or take) to continue in this process of ladling the stock – covering the rice with the hot stock /liquid  (not with a lid)  – reducing – repeat (5 minutes each time).

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!