Ingredients
- 2 medium shallots, finely chopped
- 1 stick celery, finely chopped
- 1 large clove Garlic, minced
- 1 tablespoon Olive Oil or Butter
- 3-4 trays Chanterelle Mushrooms, Cut Into ½” Pieces Or other wild mushrooms
- ½ tsp Each, Salt And Pepper
- 1 cup dry white wine / vermouth
- 1-2 Large Sprigs Thyme
- 1 Bay Leaf
- 1 large cup Arborio Rice
- 3 cups Hot Chicken Broth with shiitake mushrooms
- Parmesan, Grated About ¼ c before grating
- ¼ cup or a large dollop of creme fraiche
- ½ c Parsley, Finely Chopped
- Pear and walnuts
Preparation
- Fry the celery and shallots on medium heat in butter / olive oil
- Add 1/4 of the mushrooms when shallots going translucent
- Add minced garlic and rice. Fry for 1-2 minutes.
- Add the white wine and burn off alcohol
- Begin adding the stock, add thyme sprigs and bay leaf
- Continue adding stock and stirring occasionally
Meanwhile,
- Dry roast the walnuts (with a little salt) and poach the pear slices (see here)
- Fry the remaining Chantelle mushrooms on medium-high heat with half the garlic.
When rice is cooked, stir in parmesan, a knob of butter, parsley and a dollop of creme fraiche.
Add the pears and walnuts on top.
