Adrienne's Late Season Chanterelle Risotto

Ingredients

  • RICH VEGETABLE STOCK:
  • 3 tablespoons vegetable oil
  • 2 cups chopped yellow onions
  • 8 garlic cloves, minced
  • 2 quarts water
  • 1 teaspoon salt
  • 1 ounce dried shiitake mushrooms
  • One-half ounce dried porcini mushrooms
  • 2 medium carrots, cut into 2-inch pieces
  • 1 large potato, sliced
  • One-fourth pound white button mushrooms, cleaned and sliced
  • 2 celery ribs, sliced
  • 1 (28-ounce can) crushed tomatoes
  • 6 fresh parsley sprigs
  • 6 fresh thyme sprigs
  • 3 fresh sage leaves
  • 2 fresh marjoram sprigs
  • One-half teaspoon peppercorns
  • RISOTTO:
  • One-half pound fresh chanterelles
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • 6 cups vegetable stock
  • 3 small yellow onions, diced
  • 4 garlic cloves, minced
  • One and one-half cups Arborio rice
  • One-half cup sparkling wine
  • One-half pound Roma tomatoes, chopped
  • 2 tablespoons chopped parsley
  • Parmesan shavings

Description

Adrienne's Late Season Chanterelle Risotto

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