Risotto with Chanterelles, Hen of Woods Mushrooms, and Black

Ready in 1h

Try this Risotto with Chanterelles, Hen of Woods Mushrooms, and Black recipe, or contribute your own.


1 tb Butter
1 Shallot; chopped
1 tb Fresh thyme; chopped
1/2 lb mushrooms, Hen of the woods
1/2 lb mushrooms, chanterelle, fresh
1 3/4-oz Black truffle
salt and pepper; to taste
2 clove garlic; chopped
3 tb Olive oil
7 c Water
2 c Arborio rice

Original recipe makes 1



1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saute until translucent. 2.Add mushrooms and saute for approx. 4-5 minutes until tender; remove and set aside. 3.Add remaining olive oil and arborio rice and saute over medium heat to toast the rice approximately 5 minutes. 4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed. 5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed. 6.Just before the rice is done ( and this is not the easiest to determine) add the reserved mushrooms, fresh thyme, and black truffle. 7.Add salt and pepper to taste, and serve. 8.ENJOY! The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet on Fri, 17 Jan 1997.

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