We just got back from Cape Breton and friggin ate so much that the thought of food made me queasy last night but we managed to take out some chicken and steak last night for today’s meals. We had a ton of veggies so we made some amazing salads with baked chicken and a sesame ginger dressing…. Realllllllyyyyy good
This evening we made some homemade hickory BBQ sauce and bbqed some steak but it was the Risotto we made to go with it that stole the plate! We had picked a couple of pounds of Chantrelle mushrooms in Cape Breton and I wanted to try them in a risotto…. So glad I did!!!!
Here’s the recipe!
1/4 cup of olive oil
1 yellow onion – diced
3 green onions chopped
Pinch of salt
1 pound of Chantrelles – sliced
3 – 4 sprigs of fresh thyme – pull the leaves off.
1/2 cup white wine
2 TBSP balsamic vinegar
1 1/2 cup of rice ( I used basmati cause it’s all I had but I’d try a mixture of wild rice next time )
6 cups of chicken broth ( or vegetable broth if you want it to be an exclusive vegetarian dish )
Salt and pepper to season
4 sage leaves chopped
1/8 cup of finely grated Parmesan cheese
Heat oil in a deep skillet – add onions and green onions – sauté 3-4 min
Add sliced mushrooms, thyme leaves and salt – sauté
Add rice and toss it around till all the rice is mixed through
Add vinegar, wine, chicken stock and bring to a boil
Remove from the burner once it reaches a boil and put in a 9×13 baking dish.
Cover the dish with tinfoil and bake at 350F for 30 minutes
Take it out – uncover add salt and pepper to taste. Sprinkle with sage leaves and Parmesan cheese!
Voila! Take a picture!