Whisky Chanterelles over Mushroom Risotto
(1)
1 hour 20 minutes
This recipe was an accident. The glass of Lagavulin sitting on the counter was a temptation. I added it to the mushroom and onion saute and the risotto. At first I thought I had made a terrible mistake, but the whole dish mellowed as it cooked, creating a fantastic dinner. Finished with truffle salt. Not for kids.
Syd
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Ingredients
Serves: 4
- 55g dried mushrooms
- 1 litre boiling water, divided
- 60g butter
- 2 tablespoons olive oil
- 500g chanterelle mushrooms, cleaned and torn onto large pieces
- 1 onion, diced
- a peaty whisky (I used a 16 year old single malt Lagavulin)
- 30g butter
- 2 tablespoons olive oil
- 360g risotto rice
- salt and black pepper, to taste
Directions
Preparation:15min ›
Cook:50min ›
Extra time:15min drying ›
Ready in:1hour20min
- Soak dried mushrooms in 250ml of the boiling water. After 15 minutes, remove mushrooms squeezing liquid out into mushroom water. Chop mushrooms and reserve mushroom water.
- In a shallow saucepan, melt the butter in 2 tablespoons olive oil. Add chanterelles and onion, then cook over medium low heat until browned. Stir frequently to avoid uneven heating. Any liquid should evaporate, but you can also add it to the risotto. Cooking should take about 35 to 40 minutes. Add whisky (1 to 2 tablespoons during the final 10 minutes of cooking).
- In a medium saucepan, melt butter in 2 tablespoons olive oil over medium heat. Add rice and cook in oil for 2 to 3 minutes, stirring to coat. Stir in chopped, rehydrated mushrooms and mushroom water then simmer until liquid is absorbed. Stir frequently. Continue adding boiling water 125ml at a time, each time wait until liquid is absorbed before adding the next measure of water. Cook until rice is tender and moist, but still firm to the bite. Should take 35 to 40 minutes. Add additional whisky at the 25 minute mark if desired.
- Spoon risotto into bowls then top with mushrooms and onions. Season to taste with salt and pepper.
