and Sun-dried Tomatoes
This delicious risotto can easily be made vegetarian by using vegetable stock and omitting the pancetta.
2 lbs fresh chanterelle or other wild mushrooms
3-1/2 cups chicken stock
3 cups beef stock
2 Tbsp olive oil
1/2 cup diced pancetta
3/4 cup finely chopped onion
1/2 cup finely chopped fennel
1 Tbsp minced garlic
2 cups arborio rice
1 cup Chateau Ste. Michelle Artist Series or Cabernet Sauvignon
1/2 cup grated Parmesan cheese, plus more for garnish, if desired
1/4 cup chopped sun-dried tomatoes
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh Italian parsley
Kosher salt & pepper, to taste
Heat large saute pan over high heat; add olive oil and then just enough mushrooms to form a single layer in pan. (Note: don’t crowd the mushrooms or they won’t caramelize; it’s better to saute them in batches.) Saute until mushrooms are cooked through and begin to caramelize; transfer to plate and set aside. Reserve any liquid in small cup; set aside.
In large stock pot, bring both broths to a boil over high heat; reduce heat to low and simmer.
Heat large saucepan over medium-high heat; add olive oil and pancetta. Stir and cook until pancetta browns. Stir in onion and fennel; cook for 2 minutes. Reduce heat to medium and continue cooking until vegetables are soft and golden brown. Stir in garlic and rice; continue cooking and constantly stirring for 1 minute.
Pour in stock, one ladle or one cup at a time, stirring constantly, until liquid is absorbed into the rice. Add another cup of stock and continue the process. When about 4 cups of broth have been added to rice, stir in wine and any reserved mushroom liquid. Continue cooking, using the broth, until rice is al dente, or cooked through, but still has texture.
Stir in Parmesan, mushrooms, tomatoes and herbs. Season to taste with salt & pepper and garnish with additional Parmesan, if desired. Serve immediately.