Chanterelle Mushroom Risotto

It's that wonderful time of year again... chanterelle season.  It seems like they are more and more abundant and available each year, but there are definitely peaks and lows and today, they looked to be at their peak.  I bought a good mound of them and decided on a simple risotto.  The risotto and chanterelles are cooked separately until about the half way point.

2 Cups Carnaroli Rice
1/4 Cup Calvados
6-8 Cups Chicken stock, heated to simmer
1/2 Cup finely chopped shallots
3 Tbsp olive oil

12 oz Chanterelle mushrooms, quartered or roughly sliced

2 Tbsp butter

1 clove of garlic finely minced

Salt and pepper to taste

3/4 cup grated asiago cheese

1 Tbsp dried currants

Heat olive oil over medium heat in a large rimmed pan.  Saute shallots until soft, add in rice and stir until it begins to sizzle a bit.  Pour in Calvados and stir to combine and let simmer until evaporated.  Begin to add in the chicken stock, a bit at a time, enough to cover the rice.  Maintain heat so that the stock is just simmering, about medium low.  Stir to incorporate and then let simmer until stock is almost fully evaporated without stirring the rice again.  Repeat this stock addition, etc. until rice is  fully cooked. 

Meanwhile, melt butter in a large saute pan.  Add garlic and chanterelles and saute until chanterelles just start to soften.  Add chanterelles to risotto when risotto is about half way through cooking.  

When risotto is cooked, add in the asiago cheese and dried currants and stir to combine.  Serve with a drizzle of good balsamic fig vinegar.  

This made about 6 servings or more depending on how hungry you are.