Chanterelle mushroom risotto

Chanterelle mushroom risotto (first course)

Photograph by James Carrier

SERVES 6
TIME About 1 hour

Ingredients
4 oz. bacon, diced
2 tbsp. olive oil
1 onion (8 oz.) peeled, halved lengthwise, and thinly sliced
1 tbsp. minced garlic
1/4 tsp. each salt and pepper
1 bunch (10 to 12 oz.) red Swiss chard
2 cups arborio (short-grain white) rice
1 cup dry white wine
About 6 cups chicken broth
1/4 cup shredded parmesan cheese
2 tbsp. butter
Roasted chanterelle mushrooms* (recipe follows)

Directions
1. In a large pot over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but 1/2 tbsp. bacon fat from pan.

2. Reduce heat to medium and add oil to pan, then onion, garlic, salt, and pepper. Cook, stirring often, until onion is very soft and browned, 20 to 25 minutes.

3. Meanwhile, rinse chard. Trim and discard stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a large pot over high heat, bring about 3 qts. water to a boil. Add chard and cook, stirring occasionally, until stems are tender-crisp to the bite, 3 to 4 minutes. Drain, place in a large bowl of ice water until cool, then drain again.

4. Add rice to onions and stir until opaque, about 3 minutes. Add wine and stir over medium heat until absorbed, 1 to 2 minutes. Add 6 cups broth, a cup at a time, stirring after each addition until almost absorbed, 20 to 25 minutes total (rice should be tender to the bite).

5. Stir in cheese, butter, bacon, chard, and roasted mushrooms. Thin with a little more broth if necessary. Spoon risotto into wide, shallow bowls.

*Begin roasting the mushrooms before making the risotto.

Roasted chanterelle mushrooms
In a large baking pan, mix 8 oz. rinsed and trimmed chanterelle mushrooms, cut into 1-in. pieces; 1 thinly sliced peeled shallot (2 oz.); 2 tbsp. olive oil; 1 tbsp. melted butter; 1 tsp. fresh thyme leaves; and 1/4 tsp. each salt and pepper. Bake in a 400° oven, stirring occasionally, until mushrooms are tender and beginning to brown, 12 to 15 minutes.

Serve with 2007 Gaja Ca'Marcanda "Promis"