Risotto, though fairly labor-intensive, is actually a great dish for a restaurant--dinner party--as most of the preparation can be done in advance, leaving only the last few minutes of cooking until right before service.
This is the recipe Kamila used for the vegetarian main at the Pages and Plums benefit dinner, but chicken stock works equally well. And if you can't find fresh chanterelle mushrooms, feel free to substitute another kind, such as crimini, or even canned mushrooms.
Serves 4 - 6
If using canned mushrooms, drain them and add the mushroom liquid to your stock. Heat the stock in a saucepan and keep it at a simmer as you prepare the risotto.
In a large, non-stick skillet, heat the oil over medium heat until it simmers, then add the onions and cook, stirring occasionally until they start to soften, about two minutes. Add the garlic, thyme or sage, and mushrooms, and continue to cook until the mushrooms have softened (if fresh), or until they start to brown at the edges (if canned).
Turn the heat up to medium-high, then add the rice and stir well, so all the grains are coated with the oil in the pan. As soon as the rice starts to crackle, pour in the wine and continue to cook, stirring often, until the wine has all been absorbed. Ladle in enough simmering stock to just cover the rice, and keep stirring until the stock is absorbed. Continue to add one or two ladlefuls of stock, stirring until absorbed, then adding more stock. Once the rice is par-cooked, i.e., it still has quite a bit of bite to it (which should be after about 10 minutes), you can turn off the heat and let the risotto sit until ready to finish cooking right before service.
About ten minutes before you want to eat, add the peas to the risotto, then reheat the stock and the rice. Taste for seasoning, and add salt and black pepper as desired. Continue to ladle in stock and stir the risotto until absorbed, repeating the process until the risotto is done: the rice should be cooked all the way through, but still slightly al dente.
Stir in the cheese and one final ladleful of stock, then remove from heat and serve immediately, garnished with chives or parsley.
https://cinnamonsugarandalittlebitofmurder.com