The Reluctant Gourmet's

Risotto with Chanterelles, Hen of Woods Mushrooms, &
Black Truffles from Oregon

6 servings

This is one of my first meals I created in my new kitchen here in Park City. I was helped by my wife and my new friend David Berky, the owner of Campagne Specialty Foods. Campagne supplies the local restaurants with top of the line/hard to find gourmet products like exotic mushrooms, unique cheeses, world class olive oils......and having David over is a real treat. Not only does he bring new and interesting products, he is a wonderful chef. We made our risotto with Fior di Riso, a premium carnaroli rice imported from Italy that is said to be better than the traditional arborio rice. If you can't find all the ingredients listed here, feel free to substitute with available products.
`Reluctant Gourmet’s Tips

  1. Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
  2. Check out my tips on how to sauté.
  3. Take a look at my suggestions for preparing risotto in my Cooking Primer.
7 cups homemade chicken stock* 1 shallot chopped
2 cups arborio rice 2 gloves garlic chopped 1 Tbl. fresh thyme chopped
3 Tbl. olive oil 1/2 lb. fresh chanterelles mushrooms 1 black truffle approx 3/4 oz sliced thin
1 Tbl. butter 1/2 lb. hen of the woods mushrooms Salt and Pepper to taste

*You can substitute 7 cups of low salt canned broth or try Glace de Poulet or Fond de Poulet Gold that you can find at many gourmet shops or on the Internet at GatewayGourmet.

  1. Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, sauté until translucent.
  2. Add mushrooms and sauté for approx. 4-5 minutes until tender; remove and set aside.
  3. Add remaining olive oil and arborio rice and sauté over medium heat to toast the rice approximately 5 minutes.
  4. Add one cup of the simmering chicken stock, 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 fresh thyme, and black truffle.
  7. Add salt and pepper to taste, and serve.
  8. ENJOY!

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