Wild Mushroom Risotto

This is one of my first meals I created in my new kitchen when I lived in Park City.

I was helped by my wife and my new friend David Berky, the owner of Campagne Specialty Foods. Campagne supplies the local restaurants with top of the line/hard to find gourmet products like exotic mushrooms, unique cheeses, world class olive oils......and having David over is a real treat. Not only does he bring new and interesting products, he is a wonderful chef.

We made our risotto with Fior di Riso, a premium carnaroli rice imported from Italy that is said to be better than the traditional arborio rice. If you can't find all the ingredients listed here, feel free to substitute with available products.

Reluctant Gourmet’s Tips

• Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
• Check out my tips on how to sauté.
• Take a look at my suggestions for preparing risotto in my Cooking Primer.

Risotto with Chanterelles, Hen of Woods Mushrooms, & Black Truffles from Oregon
6 servings
Cooking Method = saute and simmer

• 7 cups homemade chicken stock*
• 2 cups arborio rice
• 3 tablespoons olive oil
• 1 tablespoons butter
• 1 shallot chopped
• 2 gloves garlic chopped
• 1/2 lb. fresh chanterelles mushrooms
• 1/2 lb. hen of the woods mushrooms (substitute any mushroom you like if you can't find these)
• 1 tablespoons fresh thyme chopped
• 1 black truffle approximately 3/4 oz sliced thin (optional)
• Salt and Pepper to taste

Besides getting your chicken stock ready, all you have to do to prep this risotto recipe is chop the shallot and garlic and slice the mushrooms. Finish by finely chopping the thyme and slicing the truffle.