UPBEAT


TIMES


Sonoma County, CA. ~ Chan- terelles are a chef’s dream. Their meaty flavor and texture


BIG HOLIDAYGUIDE #2 Chanterelle Mushroom Risotto Health Begins in the Kitchen


and effort than most of my other recipes but it’s well worth it. A good friend to keep you company and a glass of wine makes all the stirring a lot more fun! If you roast the mushrooms ahead of time, allow 45 minutes to prepare the dish.


REQUIRE - MENTS


9 x 13-inch Roast- ing Pan


12-inch Sauté Pan with at least 3-inch sides


INGREDIENTS: For the mush- rooms (can be made earlier in the day): 1 tablespoon butter 8 ounces cleaned chanterelle mush- rooms, cut into 1-inch pieces


make them perfect for a rich, holiday meal, especially when you have vegetarian guests. You can roast the mushrooms early in the day.


This dish takes more time “Te simple


giſt of giving becomes an


elaborate rich aſtertaste of a


natural blissful feeling, linger- ing endlessly in


my lifetime.” Wes Adamson


A Gift in Good Taste... A Gift That Tastes Good!


www.cometcorn.com It's not a faith in technology. It's faith in people. ~ Steve Jobs UPBEAT TIMES, INC. • DECEMBER 2019 • Pg 15


1 shallot, peeled and thinly sliced


1 tablespoon extra-virgin olive oil


1 teaspoon minced fresh thyme (or ½ teaspoon dried) ¼ teaspoon salt


¼ teaspoon freshly ground black pepper


For the risotto: 2 tablespoons butter


1 tablespoon extra-virgin olive oil


1 medium yellow onion, chopped ½ teaspoon salt


¼ teaspoon freshly ground black pepper


6 cups vegetable broth 3 cloves garlic, minced 2 cups arborio rice 1 cup dry white wine Roasted mushrooms (above) ¼ cup grated Parmesan cheese plus some for topping Fresh parsley, chopped (optional topping)


DIRECTIONS:


Preheat the oven to 400°F. Prepare


the mushrooms:


Spread the butter on the bot- tom of the roasting pan. Add the mushrooms, shallots, ol- ive oil, thyme, salt, and pep- per and mix together well. Roast in the oven, stirring once, until the mushrooms are tender, slightly brown, and the liquid in the pan has


been reduced, 15 to 25 min- utes. Remove from the oven and set aside.


Make the risotto. Place


the sauté pan over medium heat; add 1 tablespoon but- ter and the olive oil. Stir in the onions, salt, and pepper and cook, stirring frequently, until the onions are soft, 5 to 8 minutes.


While the onions are cook-


ing, heat the broth in a small pot and keep it warm on low heat. Stir the garlic into the onions and cook until


fra-


grant, 1 minute. Add the rice and stir continually until the grains are opaque, about 3 minutes. Add the wine and stir until it is absorbed, about 2 minutes. Add the hot broth to the rice 1 cup at a time, stirring continually, until each cup is almost absorbed. This


DECEMBER 2019


Recipe by Dr. Joanne Mumola Williams www.FoodsForLongLife.com


takes about 20 to 25 minutes and will use up most or all of the 6 cups of hot broth. When the rice is just tender,


stir in the remaining table- spoon of butter, the roasted mushrooms, and the grated Parmesan cheese.


Serve the risotto immedi- ately in wide, shallow bowls. Top with additional grated Parmesan and fresh pars- ley, if desired.


VARIATION To make this vegan and non -dairy, substitute the butter with Miyoko European Style Cultured Vegan Butter and Go Veggie Grated Parme- san Style Topping.


YIELD SIX (1 1/3-Cup) SERVINGS


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