Recipe - Risotto With Chanterelles Hen Of Woods Mushrooms And Black

7 cup Water
3 tablespoon Olive oi
1 tablespoon Butter
1 Shallot chopped
2 Gloves garlic chopped
One half pound Fresh chanterelles mushrooms
One half pound Hen of the woods mushrooms
2 cup Arborio rice
1 tablespoon Fresh thyme chopped
1 Black truffle approx Three fourths oz
cut or sliced up thin
Salt and Pepper to taste

1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (34qt), add
shallots and garlic, saut‚ until translucent.

2.Add mushrooms and saut‚ for approx. 45 minutes until tender; remove and
set aside.

3.Add remaining olive oil and arborio rice and saut‚ over medium heat to
toast the rice approximately 5 minutes.

4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring
constantly, and simmer until the stock is absorbed.

5.Continue adding stock as it is absorbed, One half cup at a time, until all the
liquid is absorbed.

6.Just before the rice is done ( and this is not the easiest to determine)
add the reserved mushrooms, fresh thyme, and black truffle.

7.Add salt and pepper to taste, and serve.

8.ENJOY!

The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg

Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet
reluctg@PCFASTNET.COM on Fri, 17 Jan 1997.