Pesto Risotto with Chanterelles

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

pesto-risotto-with-chanterelles

Pesto Risotto with Chanterelles

Risotto makes a wonderful weeknight meal. It may seem tricky, but as long as you follow a few important steps, the dish is not that hard to make. A good risotto pot, like my 4-Qt. stainless-steel pan from Lagostina, ensures even heat distribution, which is helpful for a dish like risotto. While cooking Arborio rice in the pan with onions and butter, gradually mix in wine and stock. Have all the other ingredients ready before you start making the risotto so that you can easily mix them in. Make the pesto sauce (store-bought works just as fine), grate your cheese, measure the rice and wine, and heat the stock in advance. If you are making it with mushrooms, sauté them first and leave them in the pan to stay warm. Otherwise, the only other trick is to stir the rice constantly for about 20 minutes, and you will be rewarded with the most moist, rich, creamy result. Remember, just like with pasta, keep your rice al dente, not fully cooked. The bite should have some resistance and texture. Mixing it up with kale-basil pesto and green peas is a delicious way to brighten it up. Lemon zest adds a zing to it, as well. I like to finish it off with flaky sea salt and pepper, and garnish with sautéed mushrooms on top.

pesto-risotto-with-chanterelles-ingredients

Ingredients: Arborio rice, leek or shallot, low-sodium chicken stock, wine, basil, baby kale, pine nuts, lemon, garlic, Parmesan cheese, olive oil, butter,salt, harissa spice.

pesto-risotto-with-chanterelles-mushrooms

Golden Chanterelles are meaty and chewy, the best way to cook them is to cut them into bite size pieces and sauté with butter. Cook your mushrooms in advance, before you start making a risotto.

pesto-risotto-with-chanterelles-grating-cheese

Freshly grate parmesan cheese for home-made pesto!

pesto-risotto-with-chanterelles-pesto-ingredients

Make pesto:  In a food processor, combine kale, basil, pine nuts, cheese and garlic. Squeeze lemon juice on top and season with salt. Drizzle ingredients with 1/3 cup of oil.

pesto-risotto-with-chanterelles-add-olive-oil

While machine is running pour the rest of oil through the opening to emulsify your pesto.

pesto-risotto-with-chanterelles-pesto

Taste and adjust the seasoning. Pesto should look bright green and little chunky.

pesto-risotto-with-chanterelles-cut-mushrooms

Cut mushrooms into pieces. If you can't find chanterelles in your food market, substitute for any other beautiful looking variety- oyster mushroom, porcini, shiitake. Cooking time can be a little less if mushrooms are thinner but it would be nice get some golden color on them when sautéing.

pesto-risotto-with-chanterelles-add-mushrooms

Sauté mushrooms: Melt butter in a non-stick pan over medium heat. Add mushrooms, season with salt and harissa spice. Sauté for 8 minutes.

pesto-risotto-with-chanterelles-slice-leeks-thinly

Slice leek in half, open like a fan and wash under cold running water, because the dirt gets inside sometimes. Dry with paper towel, thinly slice.

pesto-risotto-with-chanterelles-making-risotto

Make risotto: Heat stock to almost a simmer and then keep it hot on low heat.

pesto-risotto-with-chanterelles-add-more-butter

Melt 1 tablespoon of butter in a risotto pot on medium heat, add leek, season with salt and sauté, stirring often, for about 3 minutes. Add another tablespoon of butter and sauté leek for another 2 minutes but don’t let it burn. It should lighten in color and soften.

pesto-risotto-with-chanterelles-arborio-rice

Facts: Arborio rice is considered the best rice for making risotto. It creates the creamiest risotto because of its high starch content.

pesto-risotto-with-chanterelles-add-rice

Then add rice and coat it with butter and leek mixture, keep stirring for 2 minutes.

pesto-risotto-with-chanterelles-rose-winepesto-risotto-with-chanterelles-rose-wine

You would never hear of anyone making a risotto with expensive Rose. But that's all I had on hand, didn't have any white wine. Amazingly, it turned out really good and the Rose added to the taste of my risotto. But of course, white wine is a great substitute unless you like Rose like we do!

pesto-risotto-with-chanterelles-add-wine

Pour in wine; stir often, until wine is fully absorbed, another 2 minutes.

pesto-risotto-with-chanterelles-stir-risotto-often

Ladle stock into rice and stir often, until almost absorbed. Season rice with salt and keep on adding stock one ladle at a time for 20 minutes.

pesto-risotto-with-chanterelles-cooked-rice

Risotto should taste al dente and very moist but not too runny. Actually, this pictures shows it well, you can tell there is some liquid left but not too much. When risotto served, there shouldn't be any liquid surrounding it.

pesto-risotto-with-chanterelles-add-extra-pesto

Take risotto off the heat; add 6 tablespoons of pesto and green peas.

pesto-risotto-with-chanterelles-parmesan-cheese

Grated Parmesan cheese in advance.

pesto-risotto-with-chanterelles-add-cheese

Add cheese to risotto.

pesto-risotto-with-chanterelles-zesting-lemon

Add lemon zest to brighten it up even more.

pesto-risotto-with-chanterelles-all-ingredients

And mix gently to combine.

pesto-risotto-with-chanterelles-cover-to-keep-warm

Kitchen tip: Serve risotto immediately after it is ready, the longer it sits in the pot, the more starch it will develop.

pesto-risotto-with-chanterelles

pesto-risotto-with-chanterelles

 

 

Bon Appétit!
Svitlana

Pesto Risotto with Chanterelles

recipe details

Serves 4-6

Ingredients

For the pesto
  • 2 cups baby kale
  • 1 cup basil
  • 1-2 garlic cloves, finely minced
  • 1/3 cup pine nuts
  • ½ cup Parmesan cheese
  • 1 lemon, squeezed
  • ½ cup olive oil
  • Salt
For the mushrooms
  • 8 oz. chanterelles mushrooms, cut into bite size
  • 1 tablespoon butter
  • ¼ teaspoon harissa spice
  • Salt
For the risotto
  • 1 ½ cup Arborio rice
  • ¾ cup rose or white wine
  • 4 cups low-sodium chicken stock
  • 1 leek, cut in half, thinly sliced
  • 1/3 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt
To serve
  • ¼ cup blanched green peas
  • Lemon zest, olive oil, harissa spice, tiny basil leaves
Equipment Lagostina Stainless Steel 4-Qt. La Risottiera Risotto Pan

Directions

  1. To make pesto: In a food processor, combine kale, basil, pine nuts, cheese and garlic. Squeeze lemon juice on top and season with salt. Drizzle ingredients with 1/3 cup of oil. While machine is running pour the rest of oil through the opening to emulsify your pesto. Taste and adjust the seasoning. Pesto should look bright green and little chunky.
  2. To sauté mushrooms: Melt butter in a non-stick pan over medium heat. Add mushrooms, season with salt and harissa spice. Sauté for 8 minutes.
  3. To make risotto: Heat stock to almost a simmer and then keep it hot on low heat next to your risotto pot. Melt 1 tablespoon of butter in a risotto pot on medium heat, add leek, season with salt and sauté, stirring often, for about 3 minutes. Add another tablespoon of butter and sauté leek for another 2 minutes but don’t let it burn. It should lighten in color and soften. Then add rice and coat it with butter and leek mixture, keep stirring for 2 minutes. Pour in wine; stir often, until wine is fully absorbed, another 2 minutes. Ladle stock into rice and stir often, until almost absorbed, season rice with salt and keep on adding stock one ladle at a time for 20 minutes. Risotto should taste al dente and remain moist.
  4. Take risotto off the heat; add 6 tablespoons of pesto, green peas, cheese, lemon zest and mix gently to combine. Kitchen tip: Serve risotto immediately after it is ready, the longer it sits in the pot, the more starch it will develop.
  5. To serve, scoop risotto into the plates, top with mushrooms. Drizzle lightly with olive oil, season with salt and harissa spice. Sprinkle lemon zest, garnish with tiny basil leaves if desired.

share your thoughts

Leave a Reply