Chanterelle And Pea Risotto

Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 tbs butter

2 tbs olive oil

1 large shallot, diced

2 cloves garlic, minced

2 sprigs thyme

1 bay leaf

1/4 cup cognac

4 cups vegetable stock

.75 oz dried wild chanterelle

1 cup organic arborio rice

1 cup organic petite peas

1/2 cup heavy cream

1/2 cup grated parmesan



Bring vegetable stock to a boil in a large stock pot, pour 1 cup of hot stock over dehydrated mushrooms to reconstitute and keep the remaining stock hot.


In a large sauté pan sweat shallots, garlic, thyme and bay in butter and olive oil until translucent. Add arborio rice and sauté for 2 minutes or until shiny and fragrant.


Remove pan from heat and deglaze with cognac (be careful, as it will flare up. Return to heat and add 1 ladleful of hot stock to the rice, stirring with a wooden spoon until the stock has been absorbed.


Repeat this step, adding 1 ladle of stock at a time and waiting until it is completely absorbed to add the next ladle, until rice is creamy and al dente.


Add rehydrated chanterelles and peas and just heat through, then finish with heavy cream and parmesan and season to taste.

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