Chanterellicious Part 3: Wild Mushroom and Butternut squash Risotto

So we are finally done with all the prep work and ready to make something delicious with our harvest. Here is a recipe from a good friend of mine. She cooked this up for us over a few glasses of red wine (I would recommend the wine, this recipe takes a while) after a long day of mushroom hunting using some of the days harvest. This was probably one of the best mushroom dishes I have ever had so it is certainly worth the time.

Wild Mushroom and Butternut squash Risotto

- 3 diced shallots
- 2 cups butternut squash cut into 1 in cubes
- 1 – 2 Tbsp butter
- 2 cups of wild mushrooms
- 2 – 3 bay leaves

- 1 cup Arborio rice
- ½ cup of white wine
- 5 cups of chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste

In a separate pot keep the chicken broth warm on low heat

Dry sauté mushrooms if using very fresh mushrooms or delicate mushrooms with high water content such as Chanterelles and set aside

In a large pot, brown squash and pepper in butter for 5 – 10 minutes or until slightly caramelized

Add mushrooms (If using a softer variety that you dry sauté ahead of time, add the mushrooms a bit later) and shallots and fry until shallots sweat and start to become translucent

Add the rice and stir to coat with butter and add the wine and bay leaves. Let the wine deglaze for a few minutes, stirring constantly.

Using a ladle scoop about 1 cup of broth into the rice mixture and stir. Stir frequently (every 30 seconds or so) until the rice absorbs the broth enough for it to have a thick gravy-like consistency.

 Add a bit more broth and repeat until the rice is cooked and the risotto has a creamy consistency (you may or may not use all the broth). If you are using softer mushrooms and still haven’t added them, add them when you have mixed in about half the broth.

Remove from heat and stir in grated Parmesan. Add salt and additional pepper to taste.

Serve with freshly chopped parsley to garnish and the rest of your bottle of wine.

Hope that recipe makes sense for everyone, Sorry there are not more pictures, I was a little distracted with the chatting and red wine to snap anymore. My next few recipes will be a little more image friendly.

Until next time, happy cooking

- Katy