Tyler Florence's Porcini and Chanterelle Risotto

Name: Tyler Florence's Porcini and Chanterelle Risotto
Total time: 150 min
Ingredients: ¼ cups Extra virgin olive oil; ¼ cups Butter; 2 Shallot, minced; ½ lb Mushroom, sliced; ½ lb Porcini mushroom, sliced; 3 sprigs + ¼ bunches Thyme; 3 Bay leaf; 2 cups White wine; Salt; Black pepper, ground; 2 cups Rice; 6 cups Chicken stock; 2 tbsp Parsley, minced; ½ cups Parmesan cheese; 1 oz Fresh white truffles; 1 Chicken, rinsed; 1 Rutabaga; 2 Carrot; 2 Celery; 2 Onion, quartered; 1 Turnip, halved; 1 head Garlic, halved; 1 tsp Peppercorn

By Food Network · 150 min

Ingredients

Extra virgin olive oil¼ cups
Butter¼ cups
Shallot · minced2
Mushroom · sliced½ lb
Porcini mushroom · sliced½ lb
Thyme3 sprigs + ¼ bunches
Bay leaf3
White wine2 cups
Salt
Black pepper · ground
Rice2 cups
Chicken stock6 cups
Parsley · minced2 tbsp
Parmesan cheese½ cups
Fresh white truffles1 oz
Chicken · rinsed1
Rutabaga1
Carrot2
Celery2
Onion · quartered2
Turnip · halved1
Garlic · halved1 head
Peppercorn1 tsp

Instructions

Warm a wide, heavy-bottomed pan over medium-low heat. Melt 2 tablespoons olive oil and 2 tablespoons butter together. Cook the shallots for 2 minutes until translucent, then add the mushrooms, thyme and bay leaf. Cook 10 minutes, stirring now and then, until the mushrooms have released their moisture and turn golden brown.
Pour in 1 cup of the wine and simmer until it evaporates. Keep cooking until the mushrooms are dry, about 5 to 7 minutes. Season with salt and pepper, then remove the mushrooms and set them aside. Discard the bay leaf.
Lower the heat. Add the remaining butter and oil and melt. Stir in the rice and coat it in the fat for 3 to 5 minutes, until the grains look shiny. Pour in the remaining 1 cup of wine and let it evaporate.
Add the chicken stock one ladle at a time, letting the rice absorb each addition before adding more. Stir over gentle heat. Continue until most of the stock is used and the rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice. Season with salt, pepper and the parsley, then stir in the Parmesan. Top with shaved white truffle if using, and serve right away.
For the chicken stock: Put the chicken, rutabaga, carrots, celery, onions, turnip, garlic, thyme, bay leaves, peppercorns and giblets in a large stockpot over medium heat. Cover by about 1 inch with cold water (about 3 quarts). Bring slowly to a boil, then lower the heat and simmer uncovered for 1 hour, until the chicken is cooked. Skim off impurities and add water if needed to keep the chicken co
Move the chicken to a board. When cool enough to handle, discard the skin and bones and shred the meat into a container for another use.
Strain the stock through a fine sieve or cheesecloth into another pot. Use right away, or chill it in an ice-water bath, then refrigerate up to 1 week or freeze up to 6 months.

Summarized from Food Network's video. Watch it for the details.

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