Porcini and Chanterelle Risotto (Tyler Florence) Recipe

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Porcini and Chanterelle Risotto (Tyler Florence)
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Ingredients
14
Count
Nutrition
1702
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
  2. Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
  3. Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
  4. Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
  5. Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
  6. Chicken Stock:
  7. 1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
  8. 1 rutabaga, cut into large chunks
  9. 2 carrots, cut into large chunks
  10. 2 celery stalks, cut into large chunks
  11. 2 large onions, quartered
  12. 1 turnip, halved
  13. 1 head garlic, halved
  14. 1/4 bunch fresh thyme
  15. 2 bay leaves
  16. 1 teaspoon whole black peppercorns
  17. Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
  18. Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
  19. Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1701.53 Kcal (7124 kJ)
Calories from fat 627.74 Kcal
% Daily Value*
Total Fat 69.75g 107%
Cholesterol 61.38mg 20%
Sodium 890.25mg 37%
Potassium 973.12mg 21%
Total Carbs 170.04g 57%
Sugars 13.55g 54%
Dietary Fiber 20.18g 81%
Protein 77.38g 155%
Vitamin C 7.1mg 12%
Vitamin A 0.5mg 17%
Iron 2.9mg 16%
Calcium 281.6mg 28%
Amount Per 100 g
Calories 242.22 Kcal (1014 kJ)
Calories from fat 89.36 Kcal
% Daily Value*
Total Fat 9.93g 107%
Cholesterol 8.74mg 20%
Sodium 126.73mg 37%
Potassium 138.53mg 21%
Total Carbs 24.21g 57%
Sugars 1.93g 54%
Dietary Fiber 2.87g 81%
Protein 11.02g 155%
Vitamin C 1mg 12%
Vitamin A 0.1mg 17%
Iron 0.4mg 16%
Calcium 40.1mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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