Chanterelle And Petite Pea Risotto

Nutrition per serving    (USDA % daily values)
CAL
529
FAT
89%
CHOL
34%
SOD
80%

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Ingredients for 4 servings

2 tbs olive oil

2 tbs butter

1 large shallot, diced

2 cloves garlic, minced

2 sprigs thyme

1 bay leaf

1/4 cup cognac

4 cups vegetable broth

.75 oz dried chanterelle mushrooms

1 cup petite peas

1/2 cup heavy cream

1/2 cup grated parmesan cheese

1 cup arborio rice

to taste salt and pepper

Preparation

1.

Bring vegetable stock to a boil, pour 1 cup over dehydrated mushrooms to reconstitute. Keep the rest got.

2.

In a large sauté pan, sweat shallots and garlic in olive oil and butter with thyme and bay until translucent. Deglaze with cognac until almost dry, then add rice and sauté until rice is fragrant and shiny.

3.

Strain the mushroom water back into the vegetable stock, and slowly add the hot stock to the rice, while stirring with a wooden spoon. Wait until the previous ladleful is completely absorbed before adding more. It should take most of the liquid and about 20 minutes.

4.

To finish, stir in the peas, rehydrated mushrooms, cream and cheese, season to taste and serve!

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