74 | CANADIAN LIVING SEPTEMBER 2019COOK & EAT essentials
RISOTTO WITH
CHANTERELLES
MAKES 4 TO 6 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 50 MINUTES4 cups reduced-sodium chicken broth
2 tbsp unsalted butter
375 g chanterelle mushrooms,
ends trimmed
180 g assorted mushrooms (porcinis,
morels, etc.), sliced if large
2 tbsp olive oil
1 shallot, finely chopped
1 cup arborio rice
½ cup dry white wine
¼ cup grated Parmesan cheese
2 tbsp crème fraîche
salt and pepperIn saucepan, bring broth just to boil. Reduce
heat; cover and set aside.
In large skillet, heat butter over medium heat;
sauté mushrooms until golden brown, 4 to 5 min-
utes. Set aside.
In large saucepan, heat oil over medium heat;
sauté shallot until slightly softened but not
coloured, 4 to 5 minutes. Add rice, stirring
until well coated. Stir in wine; cook, stirring
constantly until all of the liquid is absorbed,
3 to 4 minutes.
Add broth, ½ cup at a time, stirring constantly
until all of the liquid is absorbed before adding
the next addition, until rice is creamy and tender,
about 20 minutes. Stir in mushrooms. Remove
saucepan from heat; stir in Parmesan and crème
fraîche. Season with salt and pepper to taste.
PER EACH OF 6 SERVINGS about 310 cal, 9 g pro, 13 g total fat (5 g sat.
fat), 39 g carb (4 g dietary fibre), 20 mg chol, 260 mg sodium.LARGE^ BOWL,^H&M^HOME.^ S
MALLBOWL,^ CRATEAND^ BARREL.^GLASS,^THE^ BAY