Chanterelle Mushroom & Kale Risotto

Earlier this week, I stopped at MacPherson’s vegetable stand and was delighted to find that chanterelle mushrooms have come into season. Chanterelles have a unique, light, buttery flavor and a great smooth consistency. Chanterelles are found in mossy coniferous forests and are gathered by mushroom foragers and then sold to local produce retailers. The folks at MacPherson’s said that it had been especially wet recently and that the chanterelle season would be short. These mushrooms are usually very expensive and reserved for a special treat, so when I saw that they were $6.99/ lb, I wasted no time buying some. I picked out a little over half a pound and spent $4.00. That night I made risotto with the chanterelles and some kale. Usually, I like to make a chanterelle gravy when they’re in season, so I only used half of the mushrooms I bought for the risotto. That way, I’ll be able to make the gravy this weekend. This recipe would work well with any kind of mushroom, so don’t feel like you have to wait for chanterelles to come your way to make it!

Chanterelle Mushroom & Kale Risotto: The Recipe

Serves 3-4

splash of olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 cup Arborio rice

1/2 cup white wine

5 cups water

2 cups chopped chanterelle mushrooms (or any other variety)

3 cups chopped kale (or fresh spinach if you prefer)

1/4 tsp-1/2 tsp garlic powder

salt & pepper to taste

Risotto is easy to make; it just requires fairly constant attention and stirring. Begin by chopping all ingredients. In the meantime heat 5 cups of water in a pot or kettle and set aside for making the risotto (the water just needs to be warm). Using a medium-large saucepan, add a splash of oil and saute onions and garlic with a pinch of salt and freshly ground pepper until slightly soft (3-4 minutes). Add the rice and stir. The grains will toast quickly and become opaque. Add the wine and stir to combine.

[Note: you can use red wine if that’s all you have; it will make a lavender-colored risotto. I usually make it with red because we usually have a splash of red wine in the fridge; this was my first try making white risotto!)]. Cook on medium heat until the wine has been absorbed and there is no liquid in the pot. Now start adding the water, a cup at a time. Only add more water when the water in the pot has been absorbed into the rice. Stir frequently through this process. Continue cup by cup until all of the water has been absorbed into the rice (this should take about 25-30 minutes).

While you are adding the water/stirring the cooking risotto, you can start cooking the vegetables. Heat a skillet with a splash of oil or water and add the kale and mushrooms. Add the garlic powder, a pinch of salt and some pepper and stir frequently until the greens are to your desired wilty-ness. Turn the heat off and set aside.

Note: if cooking the vegetables and making the risotto at the same time is stressful for you, you can always make the vegetables before you begin the risotto and set aside.

The final step is to stir the vegetables into the risotto to combine and give it a taste. Add salt and pepper if needed and serve!