Wild Mushroom Risotto

Mushroom Risotto

I love when the weather starts to get colder and I can start cooking hardy meals again. The cold weather and the autumn ingredients are coming together right now and I decided to make one of my favorite dishes: Mushroom Risotto. Making risotto for me is second nature because I have done it so many times and it is such a satisfying all in one dish.

Autumn Mushrooms

For this dish I made a classic risotto with Chanterelles Mushrooms cooked with the rice and a roasted Manzanita Bolete Mushroom on top. The Manzanita Bolete Mushroom is similar to the Porcini Mushroom but has a sweeter flavor and is big and meaty like the Porcini.

Mushroom Season

Mushrooms are popping up around the markets just in time for Thanksgiving, and finally, the prices are becoming more affordable.  I have seen Chanterelles for around $20 a pound and they are a great addition to turkey gravy or just sautéed and put into a stuffing.

I picked up a beautiful Porcini mushroom at Far West Fungi for $28 a pound.  They are huge and perfect for roasting whole (I wish I had a pizza oven) or slicing and sautéing with a little olive oil, garlic, and shallots.

White and black Truffles are also around in the markets and they are coming from Oregon, France, and Italy ranging from $18 an ounce for the Oregon truffles to $187 an ounce for the prized white truffles from Piedmont, Italy.

The Cooking Continues


Tonight’s Menu:

Chanterelle Mushrooms And Bucheron Cheese

Mustard Crusted Pork Chop With Caramelized Onions And Quince Chutney

Tomorrow the handyman will finish up a few things and hopefully the cabinetmaker will have the last door installed.  Even with the remaining details left to be finished up, it sure feels good to be able to prepare a meal in the new kitchen.