Dan and I go to Burlington one day each month to make deliveries. Afterward, we go to our favorite speciality markets and scope out what the new cheesemakers are offering (covert operations), as well as perusing produce aisles to see what can't be had at the local Hannaford. This time, we found some fresh Enokitake and Porcini (there was no label on the package, only a price). I immediately thought of making a risotto - I haven't had one in months - and purchased the requisite Parmesan (I could have used my own Tomme Collins cheese, but we are sold out for the year).
The mushrooms were sliced (or in the case of the enoki, simply pulled apart), sauteed in grapeseed oil and set aside. The holiday season seemed a good reason to buy some Vermont Butter and Cheese butter for finishing the risotto. Mmmm, butter.
It's a challenge to pick something fresh and create a recipe around it, rather than shop by a list with coupons in hand (though I do plenty of that). But, this is was a treat, not daily victuals. I need to stretch those wanna-be-cheffy muscles sometimes.
Arborio rice (one cup) from the local co-op goes in to the pot with some grapeseed oil.
Stirred around on medium heat until most of the grains change color (to white) and look toasted. Then, additions of chicken stock (organic and wheat-free) that had been warmed in the microwave, about 1/3 a cup at a time. (3 - 4 cups in all).
Stir, stir, stir. Let it simmer and absorb the stock, using the time in between additions to grate the cheese (about 3 ounces)...
...and chop the refreshed chanterelles (they came from the pantry - how long they had been stored there, I don't recall) with 6 cloves of garlic.
The chanterelles created a mushroom stock that was saved and frozen for another use.
At the point where the rice has fattened up and is nearly cooked, the previously sauteed mushrooms make a reappearance, and those garlicky chanterelles go in.
Just about finished.
When the rice was done absorbing liquid, I turned off the burner and added the butter (2 Tb) and Parmesan. Done!
The result was very mushroomy; the enoki and porcini had the texture of calamari, and the chanterelles were still very firm. Very creamy and warming for a cold winter's day!
I love making risotto because you don't need a recipe or saffron, just technique and inspiration.
