Chanterelle risotto by @CAMP.YOSHI

On a hike through a favorite trail our friends @camp.yoshi cooked up some seasonal chanterelle risotto. Fall in the forest offers some amazing opportunities for mushroom foraging along with some incredible solitude. We encourage you to take some time to dip out from your daily or weekly chaos, hit the trails, and cook up this delicious autumn recipe.

Serves: 3

Campsite Difficulty: 3/10

Must-Have Tools:

• Cutting board
• Sharp knife
• Cheese grater
• Large sauce pan
• Ladle

Ingredients:

• 1/2 medium Shallot or White Onion, Finely Chopped
• 1 clove Garlic, Minced
• 1 tbsp Olive Oil
• 3 c Chanterelle Mushrooms, cut Into 1/2" pieces (or other wild mushrooms)
• 1/2 tsp each, Salt & Pepper
• 1/2 c Dry White Wine (unoaked) I used 40 Knots Unoaked Chardonnay
• 1 Large Sprig Thyme
• 1 Bay Leaf
• 1 1/2 c Arborio Rice (a short grain variety of rice is imperative)
• 6-7 c Stock (Vegetable, Chicken or Mushroom) - kept hot
• 1/2 c Parmesan, packed grated fresh
• 1 cup frozen or fresh peas
• 1/2 c Parsley, finely chopped
• 1 tbsp Butter

Directions:

1. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove. Keeping the stock hot helps cook rice evenly.
2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and sweat gently until just tender, 3 to 5 minutes. No browning here, goal is to tenderize onions until translucent.
3. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
5. Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
6. Add another ladleful or two of stock to rice. Stir in parsley and parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.