Chanterelle Mushroom Risotto

Chanterelle Mushroom Risotto
Photo by James Carrier

Ingredients

  • 1 bunch (10 to 12 oz.) red chard
  • 1 onion (8 oz.) peeled, halved lengthwise, and thinly sliced
  • 1 tablespoon minced garlic
  • About 6 cups fat-skimmed chicken broth
  • 1 cup dry white wine
  • ¼ teaspoon each salt and pepper
  • 4 ounces bacon, diced
  • + 5 more ingredients
    • Roasted chanterelle mushrooms (see notes)
    • 2 tablespoons olive oil
    • ¼ cup shredded parmesan cheese
    • 2 cups arborio (short-grain white) rice
    • 2 tablespoons butter

1. In a 12-inch frying pan with 2-inch-tall sides or a 5-quart pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but about 1/2 tablespoon bacon fat from pan. 2. Add 2 tablespoons olive oil to pan over medium-high heat. W...

View full recipe at My Recipes

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