Fit for the Gods
August 7, 2006
The pharoes of Egypt were so enchanted with the flavors of wild mushrooms they decreed mushrooms could only be eaten by royalty. No commoner was allowed to put their grubby paws on the regaled fungi. It’s rumored the royal chefs would use chanterelles in the stews they prepared for the feasts of Osiris that quickly degenerated into orgies which made the copycat Roman parties sound like an episode of A Prarie Home Companion. We’re talking ancient love potion here David.
Chanterelle and Sage Risotto for 2
Most good meals start with the stock.
3 carrots cut into large chunks
1 bulb of garlic separated, but not peeled
12 cups of water
3 medium potatoes cut into 1/4s
2 onions cut into 1/8ths
1/2 bunch of parsley, stems and all
10 sprigs of thyme
1 sprig of sage
1 tsp coarse sea salt
10 white peppercorns
1 bay leaf
1/2 cup of dry white wine
Rind of aged pecorino
Sautee the onions in 2 Tbs olive oil until translucent. Add the white wine and simmer until reduced by half. Add the water, turn up the heat to high and and all the vegetables. Bring to a boil, reduce the heat and simmer for 1 hour. Strain the stock, transfer to a smaller pot and add the cheese rind. Simmer for 20 minutes and remove the rind.
1/2 pint fresh golden or yellow foot chanterelles
1 clove garlic crushed
2 Tbs clarified butter
1/4 cup stock
1/2 cup chopped sage
Cut the mushrooms into large slices. Sautee garlic in clarified butter over a low flame for 2 minutes. Add the mushrooms and sautee gently for 5 mins. Add the stock, sage and simmer for a few more minutes.
2 shallots minced
1 cup of carnaroli or arborio rice
1/2 cup dry white wine
4 cups of stock
2 Tbs olive oil
3 Tbs grated Parmigiano
pinch of crushed red pepper
salt to taste
Sautee the crushed red pepper and shallots in olive oil until translucent. Add the carnaroli stir to coat and sautee for 2 minutes. Add the wine and cook uncovered, stirring often until liquid is reduced by half. Add 1/2 cup of stock and continue the process for about 20 minutes until the risotto is almost al dente. Add the mushrooms and cook for a few minutes more adding stock as necessary. The risotto should be firm, not soft. Garnish with fresh sage leaves and serve with French pinot. Don’t forget to wear your royal robes.