Cooking risotto isn’t a rush job, but standing over a warm stove after a day in the snow is a certain kind of therapy to some. Chanterelles are ideal for risotto, but other wild mushroom combinations will work too.
Yield: 6 servings
Bring chicken stock to a simmer in a saucepot over medium-high heat. Reduce heat to low. In large, wide saucepan, melt 3 tablespoons butter over medium heat. When foam has subsided, add chanterelles. Season with salt and pepper. Sauté until brown and tender, about 5 minutes. Remove chanterelles from pan, and reserve.
Add remaining 2 tablespoons butter, onions, sage, and thyme. Season with salt and pepper. Cook until translucent, about 8 minutes. Add garlic, and cook for an additional minute.
Add rice, stirring constantly, until rice is toasted evenly, about 4 minutes. Return chanterelles to pan, and add wine. Cook, stirring frequently, until most of liquid is absorbed. Repeat process with chicken stock, adding 1 cup at a time. Cook until rice is tender but not mushy, and creamy but not soupy. Add cheese, adjust seasoning, and serve immediately.
