Hello my darlings!
Over the weekend I made my way down to the St. Lawrence Market. For those of you who don’t know the place, it’s a chef’s wet-dream. But without all the icky sticky awkward next morning.
….though depending on how you splurge, your wallet might be left feeling a little tense.
I’ll be honest – mine was shootin’ blanks by the time I was finished there. Fresh, local vegetables. Incredibly gorgeous seafood (despite the fact that we don’t live on the coast anymore…not sure how that works exactly). Tomahawk steaks the size of a small child. Seriously. Truffle oil, gourmet imported cheese, fresh baked breads, kitchen gadgets, every kind of dried bean and rice and grain you can imagine. It’s out of control. Nay, I was out of control.
But I managed to get my greedy little mitts on an ingredient I’ve been dreaming about for years. And at $30.00 a pound, I probably should have left them there – in my dreams. But let’s be honest. If the holy grail of super models (or in my case, Daryl from the Walking Dead) waltzed into your kitchen, lookin’ all good and shit, you’d be making that dream come true inmediatamente!
And when I saw chanterelle mushrooms, you better believe I was all up in that.
My friends, these little mushrooms were so tenderly and delicately beautiful, I just couldn’t help myself. I quickly loaded up a bag of the expensive golden bastards and bee-lined it to the check out before I could rationalize myself out of it.
And holy jesus, all that is good and pure and right on a Sunday morning…I’m glad that I did.
…Chuck ’em in a risotto and you’ll be sold too. Foodgasm much? Yes. I give you Chanterelle Leek Risotto
Chanterelle Leek Risottos
Yield 6 servings
- 3 Large Leeks, tops chopped off, discarded and bottoms cleaned and sliced.
- 3/4 Lb Chanterelle Mushrooms + 1/4 Lb.
- 2 Shallots, thinly sliced.
- 2 Garlic Cloves, thinly sliced.
- 3Tbsp Butter, unsalted.
- 1 Sprig of Fresh Rosemary.
- 1.5 Cups Arborio Rice.
- 3/4 Cup Dry White Wine.
- 5-6 Cups Chicken or Veggie Stock, well heated.
- Kosher Salt and Fresh Cracked Black Pepper.
- 1 Cup Parmesan Cheese, grated.
- On a low heat, melt 2 Tbsp of butter in large pan and add shallots, leeks and garlic, covering with lid. Saute 5 minutes, add the 3/4 Lb of mushrooms and cook a further 5 minutes, stirring often.
- Add rice and sprig of rosemary, stirring until grains become slightly clear and golden on the outside, approximately 2 min.
- Gently pour in the wine, stir well, and allow for absorption by the rice and evaporation of the alcohol.Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning and encourage creaminess. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
- This will continue for roughly 30mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's texture and not be mushy.
- Once it has reached the desired texture dump in the Parmesan cheese and about a Tbsp of butter. Stir well.
- When the rice is almost ready, melt a Tbsp of butter in a small saucepan over medium heat. Toss in the rest of the mushrooms, saute until cooked, about 5 minutes. Remove from the heat.
- Ladle up some risotto and garnish with sauteed mushrooms.And by god...Eat.
What ingredients do you yearn to cook with? What’s on your bucket list? Food or otherwise?