October 4, 2012
Have you noticed how quickly all the food on this blog has turned its colors for fall? I didn’t until I started editing photos for this post, but now I’ve looked back and see that all I’ve posted in the last few days is orange, red, yellow, and brown.
Bring it on if it means more food like this. I’d never made mushroom risotto before, but it seemed a shame to do anything else with these glorious chanterelles, black chanterelles, and criminis. I wanted something that would really showcase the earthy flavors while backing them up with something more substantial.
Risotto, good risotto, takes dedication. Dedication to standing in front of your stove, stirring and stirring, for at least half an hour to release the starches for that creamy base. Dedication to tasting many crunchy, underdone pieces of rice until one gives under your teeth white that perfect al dente texture. Dedication to possibly wasting a cup or two of broth if your rice doesn’t need it that day.
But in the end, you’re rewarded with a big bowl of plump grains suffused with the flavors of the mushrooms, and with a creamy mouthful without adding a drop of cream.