Wednesday, 9 September 2009

Chanterelle Risotto

Apologies for not posting this sooner. It wasn't poisoning, just a bad dose of work, the curse of the blogging classes. These are all the ingredients other than chanterelles and Parmesan. And this is what I did.

Sauteed the chanterelles in a bit of butter and garlic over a fast heat for a couple of minutes and set aside. I reckon there was nearly a kilo. It's a big frying pan.
Next sautee a finely chopped shallot very gently with pancetta cubes in some butter and olive oil for 10 minutes without colouring the shallot.

Add the risotto rice, 300 g for 4 servings, and gently fry for a couple of minutes until the rice starts turning transparent. Add half a glass of white wine and keep stirring till it's all absorbed. Do the same with a ladle of hot stock and then keep repeating the process with hot stock until the rice is done.

I like it to retain a good bite. A couple of minutes before it's done stir in the chanterelles and their juices. Finally add some finely chopped parsley, Parmesan, a knob of butter then stick the lid on and leave it stand for 5 minutes.

I tasted for seasoning then had one of my 'ideas'. These can go either way, normally the wrong way.

Thankfully this one was right. A tablespoon of white balsamic vinegar over each portion. It added a gentle fruity acidity that cut through the richness and really complimented the chanterelles. The quantity of chanterlles made for a magical, enveloping scent. Apricoty yes, but so much more besides. It was ethereal. I would say that, but there was a witness, honest.

My plan to serve a viognier (apricot flavour like chanterelles) also went awry when I spotted this reduced in Tesco.

Bargain. And boy was it good. It went pretty well too. Lots of nougat on the the nose and palate and nice acidity too.

In a slight aside I've started realising that certain wines suit certain music. I'll develop that idea in later blogs, but for now, might I suggest a Mirwais 2000 to listen to while drinking Meursault. Not just because he's French with a similar name. It's a perfect combination. How could one listen to anything else while supping Meursault?


  1. You could write a book on wine and music marriage and call it 'Wine Tuning'.

  2. Very funny Douglas, I'll make sure you're credited if the book ever comes out... of my head.
    Someone else suggested 'Tasting Notes'.