Risotto strikes me as a particularly elegant, romantic dish. I don’t know what it is about it. Is it the foreign name? The fact that when I was growing up I’d never even heard of a risotto? I’m not sure, but for whatever reason, risotto conjures pictures of candlelit tables and violin players. And it’s not a difficult dish to make. Really. This one has the added advantage of containing the romantic sounding chanterelle mushroom. Serve it with a mixed green salad or one of the delicious asparagus dishes I’ll be posting early next week.

Chanterelle risotto

2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
freshly ground black pepper

In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in cheese, and season with salt and pepper to taste.