| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 shallots, minced
- 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
- 1/2 pound fresh porcini mushrooms, stemmed and sliced
- 3 sprigs fresh thyme, leaves only
- 1 fresh bay leaf
- 2 cups white wine
- Sea salt and freshly ground black pepper
- Sea salt and freshly ground black pepper
- 2 cups vialone nano rice or arborio rice
- 6 cups chicken stock, recipe follows
- 2 tablespoons fresh parsley, minced
- 1/2 cup Parmesan
- 1 ounce fresh white truffles, optional
- 1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
- 1 rutabaga, cut into large chunks
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 2 large onions, quartered
- 1 turnip, halved
- 1 head garlic, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Instructions
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1024 |
| Total Fat | 48 g |
| Saturated Fat | 16 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 13 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 164 mg |
| Sodium | 1686 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1024 |
| Total Fat | 48 g |
| Saturated Fat | 16 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 13 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 164 mg |
| Sodium | 1686 mg |
Reviews
Absolutely fabulous. I’m glad I stopped and tasted the dish before I added all the Parmesan. It’s salty and would of overwhelmed the dish. I reccomend not folding it in at all and adding individually to your taste. Other than that, fantastic.
Superb! The only change I made was to simmer the mushrooms in the chicken stock and then use the stock for the risotto. In the end, I sautee the mushrooms on clarified butter or olive oil and add to the risotto when almost done. This allows for a relatively firm consistency of the same. Truffle oils does well if you do not have white truffles (expensive…
A recipe that takes time, but is definitely worth the work and the wait! Not hard, jut time consuming to stir the stock into the rice. Just moved to Oregon where mushrooms are available at the local farmer’s market.I only used Chanterelles and cut the recipe by 1/4. It had a lovely, almost nutty taste and I will be making this one again!
OMG, I am still chugging spoon fulls into my gob. This master of delicacy has given my taste buds a major food gasm! I have tasted many Risottos in my life, but this one beats them all. I only used Crimini and regular white shrooms due to shortage of exotics in the Los Angeles community. Preparation time was also only about an hour, compared to the three indicated.
Man oh man! Tyler really knows how to bring great flavors to the plate !!!!
Man oh man! Tyler really knows how to bring great flavors to the plate !!!!
Oh my goodness this was AMAZING
Delicious! I used chanterelle and crimini mushrooms and added shrimp to make it a main dish.
I made this risotto for a dinner party and was really impressed with it. It’s definitely kind of on the time consuming side, but SO worth it. Not at all a difficult dish, but you’ve got to be patient. The flavor of the mushrooms is unlike anything I’ve ever had, and the risotto itself is the perfect consistency. The notes about timing during cooking were perfect. I needed to make it ahead of time, which worried me a little. I cooked it in an ovenproof pan and reheated for about 35 minutes at 325 degrees. I stirred in some cream to smooth it out and added a touch of white truffle oil (I didn’t have actual truffles) and it was perfect. Even though it’s meatless, I could definitely go for this as an entree. The leftovers have been wonderful.
Although the results totally make up for it, this dish will take time and patience. The flavor of the risotto is out of this world, I served with a pork loin mrinated with fresh thyme, garlic, white wine and fresh rosemary everyone went crazy. I opened the door to let the apartment breath and my neighbour came out hers asking what was I cooking. The flavors marry extremely well together. I did not have the chanterelles nor the truffle oil which would’ve made it even better! But believe me nobody could tell that it was missing ingredients. Including a good friend of mine whose wife is a chef!
Only one draw back to this dish, my wife wants me to make ALL the time.
I love making risotto and found some fresh chanterelles at a decent price so I tried this version. The only things I did differently was to use all chanterelles, and I added some of my favorite fennel sausage that I had precooked. I also used a tasty sparkling brut for the wine, cause that’s what I had. Everyone at the dinner party said it was the best they’d ever had.
This recipe was time consuming but the result was very good. It has a wonderful taste and texture to the dish.