Chanterelle Mushroom Risotto

By dfields822

The chanterelle is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell, reminiscent of apricots, and a mildly peppery taste (hence its German name, Pfifferling). It is considered an excellent edible mushroom. Chanterelles are high in vitamin C, very high in potassium and among the richest sources of vitamin D known.

Makes 6 portions

Ingredients

• 3 1I 2 - 4 low-sodium chicken or vegetable broth
• salt and black pepper to taste
• 2 tablespoons olive oil or butter, or combined olive oil and butter
• 1/2 cup minced shallots
• 1 cup chanterelles, cleaned and torn into pieces 1 cup arborio rice

Preparation

Step 1

Heat the broth.
In a heavy sauce pan, melt the butter and or olive oil over medium heat. Add the shallot and the mushrooms. Cook gently until softened, about 5 minutes. Add the rice and stir until transparent, about 2 minutes.
Add 1 cup of the hot stock and stir over medium-high heat until liquid is absorbed. Reduce heat to medium and add 1 more cup of stock and stir again until absorbed. Continue this process until all liquid is used. (The process should take about 25-30 minutes).

Add salt and pepper to taste. Place in a warmed bowl or plate, top with the quail and serve immediately.
Sauteaming Vegetables
For the green vegetables served with the Quail

A new culinary term originating at A Chers Kitchen, a process of combining Saute + Steam.
Start by pre-heating the saute pan or skillet (youlll need a snug fitting lid) over
medium-heat.

Add just enough canola oil to lightly coat the bottom of the pan. When the oil is hot and just starts to smoke add the vegetables, do not over crowd the pan.
Sprinkle with a little Kosher or sea salt and freshly ground black pepper and toss vegetables around a bit.

Have a little water ready, add about 2-3 tablespoons of water to the pan and immediately clamp down the lid. Turn the heat to high for about 2 minutes so the steaming is at a maximum. Toss vegetables around and add more water if necessary closing down the lid again.

As soon as vegetables are tender, they are done. We like to drizzle the vegetables with some really good EV olive oil and adjust seasoning at the end of the cooking process.
Serve them within a few minutes.