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
Emerils
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