One more chanterelle recipe to finish up the season. My quality control (read guinea pig) says this one is "awesome". It's a deliciously delicate combination of wild mushrooms and comfort... sort of a refined version of mac and cheese. If you have chanterelles put away, this will make a great wintery weather soul warmer when you need it the most.
4 T butter
6 garlic scapes and bulbs chopped or 2 cloves garlic minced
4 c fresh chanterelles roughly chopped
1/2 tsp salt
pinch of crushed red pepper
1 1/2 c risotto
1/2 c dry white wine
5 c chicken or mushroom stock
1/2 c half and half
1 tsp parsley minced
pinch of saffron
2 oz parmesan grated
In a sauce pan bring stock to a boil and cover. Keep at a low simmer.
In a heavy bottom pan saute garlic scapes, bulbs, chanterelles, salt and red pepper in butter for 5 minutes on medium heat.
Turn up heat to medium-high and add risotto and cook for 1 minute stirring constantly.
Add wine and let it cook off for a minute or so.
Stiring constantly, add broth 1/3 cup at a time cooking until each 1/3 cup is mostly absorbed before adding the next. You may not need all of the broth. This should take about 20 minutes. Check toward the end for doneness.
Finish by adding cream, parsley and saffron, remove from heat and cover for a minute or two.
Serve with grated parmesan.