Now you know.
But I do like it when they remember I like masala chai. And they proceed to call it masala chai.
Yes, I like it very much.
I’m still tired.
So here’s what I cooked.
Chanterelles are the seasonal mushrooms that pop up in the northwest of the US. A lot of people forage for them in the woods (so dark..so deep) but I just bought them from the local grocery. I lead a very active life that way. The one thing you must know about them is that they’re delicious. Then again I say that about everything. I don’t understand people who don’t like mushrooms. I imagine myself going through a lot of eye-rolling should I ever chance by one of them. Mushroom-hating people. Not people-hating mushrooms.
These mushrooms begged to be blended into a risotto. So I obliged. Carbs is my middle name. If you’re going to freak out with all the butter, you can use olive oil. But why would you do such a silly thing?
- 2 tbsp + 1 tbsp unsalted butter
- 1/2 cup shallots, diced fine
- 1 tsp garlic, minced
- 1 tsp lemon thyme
- 180 gms (6.3 oz) chanterelles
- 1 cup arborio rice
- 1/4 cup dry white wine
- 4 cups vegetable or chicken stock
- 1/4 cup parmesan cheese, grated
- Salt to taste
**Quick tip: To wash the mushrooms, fill a bowl with cold water and dunk in one or two mushrooms at a time. Quickly wash off the mud and set them aside. Mushrooms tend to absorb water very easily (and mess with the taste) but if you’re fast, you don’t have to worry about changing their composition.
In a large saucepan, melt the butter on medium heat. Add the shallots, garlic and lemon thyme to it and mix till they soften, about 2 minutes. Next add the chanterelles and cook them till they turn tender and soft. You will notice the change in texture quite easily. Once you do, take the saucepan off the heat and put the mushroom mixture in a bowl and set aside. Don’t rinse out the saucepan. You can use the same one to cook the rice.
Now to play the stirring game. It’s my favourite. I love watching rice cook instead of playing the guessing game with it.
Pour the stock into a pot and bring it to a simmer. Once it’s bubbling slowly, turn down the heat just a bit. Melt 1 tbsp of butter in the saucepan and add the rice to it. Stir constantly until the rice turns transluscent and absorbs that buttery goodness. It will take about 5-6 minutes. Next add the wine and let it all soak into the rice while you’re stirring.
You think you’re done, but you’re really not. 🙂
About 1/2 a cup at a time, add the simmering stock into the rice, while stirring. The stock will seep into the rice and cook it as you add more and more stock. Once you see that most of the stock is absorbed, add 1/2 a cup more. It will take about 20-25 minutes for the rice to cook and you might not end up using all the stock. You can tell your risotto is done when it’s creamy and comforting when you taste it. Take the saucepan off the heat and add the cheese to the rice. Stir in the chanterelle mixture and taste for and add salt. Serve hot and add more cheese, if your heart wants you to.