Wild Chanterelle Mushroom-Leek Risotto

With the fall rains and some sunny days here on North Coast comes mushrooms.  Our good friends led us to one of their old mushrooming haunts to look for some golden chanterelles (Cantherellus sp.), one of the choice edible fungi in the region.  Sure enough we were able to locate a few nice populations and harvested a pound or so each.  Immediately back at the house I cleaned them up and sauteed them in some butter to put in the risotto.  The peppery flavor with some mild fruit tones of the chanterelles complemented the leek flavors well in this tasty dish.

Serves 4-5
Prep time: 20 min
Cook time: 1-2 hr

Ingredients:

1-1 1/2 lb chanterelle mushrooms
6-8 Tbsp butter
1 large leek finely sliced
1 1/2 cups arborio rice
1 Tbsp olive oil
6-7 cups veggie broth
1/4 cup white wine
dried herbs (optional)
salt and pepper to taste

Directions:

• saute mushrooms in half of the butter adding salt and pepper to taste
• once the excess water has evaporated off set mushrooms aside in a medium-sized bowl
• saute leeks in remaining butter until tender
• add in olive oil and rice
• allow the butter and oil to soak into the rice for about 10-15 minutes
• stir in white wine and some dried herbs (if desired)
• add in veggie broth one cup at a time as the rice continues to soak up the broth
• add in the mushrooms with the final cup of broth
• serve as is or top with freshly grated parmesan cheese

Alternatives

• celery would have been a nice addition
• add some fresh parsley towards the end
• some chard or kale would likely be complementary 
• use the mushrooms in a stuffing or gravy instead