It is the time of the year again when the mild mushroom start to grow plentiful. Rain and still warm temperatures make the mushroom pop up everywhere in the forest. Chanterelles and porcini are my favorite wild mushroom, and chanterelles are a delicacy when they are fresh. Last week I have been lucky to find some and besides simply sauteing them risotto is my favorite way to cook wild mushroom. This recipe also adds the first red kuri squash of the fall 2011 season.
Red Kuri Squash and Chanterelle Risotto (makes 2 servings):
- 1/2 cup Arborio rice, washed and rinsed
- 1 ts butter
- 1 ts olive oil
- 1/2 sweet white onion, finely minced
- 2 garlic cloves, finely minced
- 1/4 cup of sliced, washed leeks (ca. 1/3 of a long stalk)
- good splash of dry white wine
- ca. 150g red kuri squash, peeled and diced
- ca. 200g cleaned and sliced chanterelles
- 1 1/2 cup of vegetable stock
- 2 TB fresh grated Parmesan cheese
- 1 TB (vegan) sour cream
Heat the butter and olive oil in a heavy sauce pan on medium-high heat. Add onion and sweat until translucent. Then add the garlic and the leeks and saute for ca 1 min. Add the washed rice and stir and toast for 30 seconds. Add the white wine, stir gentle and wait until the wine is evaporated. Add the kuri squash and chanterelles. Turn down the heat to medium-low, and start laddling in 1/4-1/2 cup of heated vegetable stock to the risotto. Cook the risotto gently on low heat until the liquid is evaporated (4-5 min). Once the stock is cooked off, add another 1/2 cup of stock. Repeat until the rice is soft and cooked (about 20 min). Add the parmesan cheese and gently stir in. Serve!