Mushroom Fontina Risotto Print Email

4 oz fresh chanterelles (or 1.5 oz dried)
1 portobello mushroom
2 oz olive oil or butter
1 small onion, finely chopped
1/2 pound Italian rice
1/2 cup dry white wine
1 to 1-1\2 quarts chicken broth
2 bay leaves
4 oz Italian Fontina, cut into 1/4 inch pieces
chopped Italian parsley or arugula (opt.)
2 oz Parmigiano-Reggiano, grated
Sea salt and fresh grated pepper to taste

If using dried mushrooms, re-hydrate in warm water for at 30 minutes and rinse. Cut the stem from the portobello and slice crosswise. Cut the cap of the portobello and the chanterelles into 1/4 inch slices. Bring the broth to a boil, reduce to a steady simmer, add the mushrooms, sea salt to taste and the bay leaves.

While the broth is heating, saute the onion in the oil or butter until soft and golden. Add the rice; stir well. Saute for a couple of minutes until the rice is hot and shiny.

Add the wine. Stir until it's been absorbed by the rice.

Add a ladle of broth. Stir until absorbed, then add more broth. As you ladle the broth, allow the mushrooms pieces to go along with it. Repeat over and over until the rice is almost, but not quite, done in the center, about 20 minutes.

Add the fontina and stir until melted -- one or two minutes.

Add the optional parsley or arugula. Stir well. Add salt to taste.

Add one more ladle of broth and a pat of butter. Stir well and remove the pan from the heat. Let stand for a minute before you bring it to the table. Serve topped with Parmigiano-Reggiano and a generous grinding of pepper.

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