Wild Mushroom Risotto

A risotto as wild as my trip to Seattle. Needs work. But I like the idea of it.

I came home from a day trip to Seattle with a pound of "Fresh Local Chanterelle Mushrooms" at $8.99/lb. I am a fan of the Chantarelle, and honestly don't like mushrooms in general, so I am always excited about finding them. (I wonder what it feels like running into them in the woods!)

I asked the the guy working the produce stand if there's a difference from the ones I get down south in SF. He said he did not know. He also mentioned that they were at the end of the season.

So, after my long sleep my first thought was what I would be eating for dinner. My mushies of course. What to do... well I remember a recipe with greens in a ravioli, but I just had agnolotti last night and didn't want that. I can do risotto, same flavors, different spin.

I head over to the Ferry Building to get ingredients and go straight to the mushroom store. I ask the lady the same question regarding the Chanterelles... she is sooo knowledgeable. The differences are the following: Chantarelles come into season from north to south with the first rains. The rain is much lighter in the north so it accounts for smaller, yet drier, mushrooms. As the rain goes south it is more heavy and will yield larger wetter mushrooms. But flavor is pretty much the same, the drier ones are probably a bit stronger.

Over in the case is a bunch of truffles, I wanted to buy some at Pike's but the truffle store was sold out, how bogus is that? I'm talking to like the mushroom guru right now so I just gotta pick her brain some more. What's the difference between the Oregon White and the Italian Truffle?

They're NOTHING alike.

Different variety. She shoves a jar of the Italian ones into my nose.

WOW!

Then she lets me smell the Oregon ones. The oregon truffles have a more chemically smell in comparison. I ask, "you gotta use these like immediately right?" And the answer is. Within a week but after a week you can make truffle butter and fridge it than freeze it and have it for a long time. A little light bulb icon just appeared over my head.

"What do you think about using truffle butter in a Chanterelle Risotto?"
"Excellent."

Oregon Truffles $12.50 OZ.
Italian Truffles $312.50 OZ.

Are Oregon Truffles a gastronomical equivalent to brown mexi-brick weed? Did I just buy some gateway drugs?

Next stop, Escarole. I walked over to the farm fresh store and picked up what I believed to be Escarole. It's been awhile. I asked the lady working the store and she goes through a book says what I am holding isn't it. (I swear at this point I almost just grabbed a Raddachio instead... maybe i should have) But she goes gets help and finally tells me my guess was right all along. I grab a little thyme too.

I head over to Cowgirl Creamery and grab a number. I wanted to get some Oregonzola but they were out so I ended up getting just a bit of Stichelton. That shit is strong! I only got a little bit. planning on cutting it with parm.

And that completes my risotto, almost.

* Truffle Butter, cream finely minced truffles 1 oz to 1 lb butter (the fucking irony kills me)

2 cups risotto rice (your choice)
1 lb Chanterelle diced, cooked golden in 2 tbsp. Truffle Butter
1 Head Escarole cut into thick strips
2 Shallots minced
5 cups broth, I used no-chicken, soaked a bunch of porcini mushrooms, a bay leaf, and a few sprigs of thyme.
1/2 cup of Champagne
1/4 lb Stitchelton
Parmesan
Salt, Pepper
touch of white wine vinegar

So the idea here is to use very little of everything. All the flavors are quite delicate. But my ingredients are quite poor in quality as far as the champagne and truffles go.

"I can't get enough, I want to eat you up, have you for dinner left overs for lunch."

Seriously. I'm thinking about getting a baguette at acme and bringing a small amount of truffle butter with me. I like apple juice too.