Chanterelle Risotto
Savory and cheesy chanterelle risotto. This is a sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan cheese and porcinis for chanterelles.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned about 3 minutes.
Set aside.
Melt 2 tablespoons butter in a large saucepan over medium heat.
Stir in rice; cook for 1 to 2 minutes.
Slowly add vegetable broth 1/2 cup at a time stirring frequently and allowing liquid to be absorbed completely before adding more broth.
Continue cooking until rice is tender to the tooth.
Stir in mushroom mixture and cook until heated through about 1 minute.
Stir in Parmesan cheese; season with salt and pepper.