Chanterelle Risotto
serves 4

Chanterelle Risotto

Wow, this risotto is delicious. Risotto takes a while to cook but is worth every bite. Chanterelle mushrooms have a distinctive flavor because they are not cultivated but grow in the wild. 

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4 cups low-sodium chicken broth
1 tablespoon butter, divided
2 cups sliced chanterelle mushrooms
1/2 tablespoons chopped fresh sage

1 sliced leek, white part only
1-2 cloves chopped garlic
1 cup arborio rice
1/2 cup white wine

1. In a medium saucepan bring chicken broth to a boil, lower heat and keep simmerring to use as needed for the risotto.
2. In a large saucepan melt 1/2 tablespoon butter over medium heat. 
3. Saute chanterelles and sage in butter until tender and slightly browned, about 5-6 minutes.
4. Remove mushrooms from skillet and set aside for later.
5. In same skillet, heat the other 1/2 tablespoon of butter over medium-low heat. 
6. Saute leeks and garlic until tender.
7. Add rice, stirring until toasted, about 4-5 minutes.
8. Slowly add wine to rice. Bring to a simmer and stir occasionally.
9. Continue adding chicken broth to the risotto about 1/3- 1/2 cup at a time. Do not let the risotto get dry. (This means that you need to stand and watch it, stirring occasionally.)
10. Stir mushrooms into the rice during the last 5-10 minutes of cooking.

Calories 271, Fat 3.2g, Cholesterol 8mg, Sodium 100mg
Carbohydrates 45.9g, Fiber 3.1g, Sugars 1.1g, Protein 6.9g