I’m just going to start off by admitting I am crazy about mushrooms! I think they taste incredible, I think they’re beautiful to look at, and I think that they add a wild, earthy taste to dishes. Since I am a little more passionate about mushrooms than the average person, I was ecstatic when Morel season hit British Columbia at the same time that the Black Summer Truffles I had on order arrived. I knew right away, I was going to have to make Mushroom Risotto!
As much as I adore cooking, and as often as I do it, I am still always learning! This was my first time making Risotto and I made some serious errors right out of the gate.
I minced my garlic and diced my shallots before swirling them in a pan of frothing butter. I dropped a combination of wild rice and long grain rice into the pan, then splashed in some white wine, followed by some vegetable broth. As I watched it simmer, I took a picture and sent it to one of my best friends, Jamie Deveaux at The Slow Braise. Immediately, he told me it wasn’t going to work. Long Grain rice isn’t starchy enough to make risotto, and he recommended I use Arborio. I know he makes a delicious risotto, so I trusted his advice. (Side note: You can check out his Rustic Risotto recipe here!)
I quickly turned off the burners, grabbed my keys, and ran down the street to pick up a new bag of rice. This was the first time I ever had fresh truffles in my possession, and I wanted this dish to be perfect! I set the old rice aside to be used later in the week, minced more garlic, chopped more shallots, poured another large glug of wine into the pan, and started again.
This recipe is delicious! I fell totally in love with it on my very first bite. While it was obvious in the beginning I had no idea what I was doing, it still turned out very well! High-quality ingredients go a long way, and the fresh morels, chanterelles, and black truffles added a delicious depth of flavour.
Before I break down the recipe, I’m just going to give a quick introduction to the mushrooms I used in this dish. Truffles, Morels, and Chanterelles are my three absolute favourite mushrooms. These are all wild species of mushrooms, which I find carry a robust and rich flavour. While they are my favourite, they’re not always readily available so I have a few family members and friends who can’t tell them apart.
Black Summer Truffles
These mushrooms have an extremely strong aroma! You might have noticed truffle flavours popping up at restaurants in the form of Truffle Oil. Most black summer truffles are imported from Italy (although they can be from anywhere in Europe). Due to the difficulty in harvesting them, they are usually a little expensive. Cooking with fresh truffles has always been a bucket-list item for me, so when I found a supplier who would import them for me I didn’t hesitate. But, fresh truffles are a treat, and I know I won’t be able to access them all the time. Due to their intense aroma, when it comes to quantity, a little bit of fresh truffle goes a long way!
Morel Mushrooms are only in season for a short time during the year. In British Columbia, that is in the late spring. Because of their short growing season, Morels can be a little pricy compared to more common mushrooms like cremini or button. They have a meaty, nutty taste to them, and a honeycomb like exterior.
Chanterelles are a soft apricot colour. While wild, they can typically be harvested from the same space every year. They have a meaty texture that holds up well under heat! I find Chanterelles have a deep, peppery taste to them. I have not had the luxury of working with fresh chanterelles, but it’s usually not difficult to find a dried preserved version.
Okay! Enough about my love of mushrooms. The recipe for this dish is really simple. While it takes a lot of attention, it is not difficult to make. Stay close to the stove and stir often to ensure you don’t dry out your risotto.
Wild Chanterelle & Morel Risotto with Fresh Shaved Black Summer Truffles
- Cutting Board
- Truffle Shaver
- Deep Pan
- 1 Cup Arborio Rice
- 1/4 Cup Wild Rice
- 6 Cups Vegetable Stock Preferably Homemade
- 1/2 Cup White Wine
- 3 TBSP Unsalted Butter Divided
- 1 TBSP Olive Oil
- 1 Shallot Diced
- 4 Cloves of Garlic Minced
- 12-15 Fresh Morel Mushrooms Rinsed and Diced
- 12-15 Wild Chanterelle Mushrooms Rehydrated if Dried, Diced
- Shavings of 1 Black Summer Truffle
- Place a stock pot over medium heat, and add vegetable broth. Allow it to come to a simmer.
- Place a deep pan on the stove over medium heat. Add 2-3 tablespoons of butter and 1 tablespoon of olive oil. Allow butter to melt and froth. Add your diced shallots to the pan and saute. Add minced garlic, morels, and chanterelles. Saute for 2-3 minutes.
- Add both types of rice to the pan. Stir, coating in the fat from the butter and olive oil. Allow it to sit on the heat for 2-3 minutes, toasting the rice.
- Splash white wine into the pan, mixing it with the rice and mushrooms. Allow it to reduce for 2-3 minutes. Reduce heat to medium low.
- Ladle hot vegetable broth into your pan, stirring frequently. By adding broth a little at a time, and stirring every few minutes, your rice will release starch, making your risotto creamy.
- Continue to add broth to the rice, ladle at a time as your liquid is absorbed. The entire process should take about 30-40 minutes. Use all of your broth (and additional, if required).
- Remove from the stove and garnish with fresh chopped chives. Carefully shave fresh summer black truffles over your risotto using a truffle shaver.
This recipe uses very few ingredients, but is so delicious because of the quality of ingredients used. Wild Chanterelle & Morel Risotto with Fresh Shaved Black Summer Truffles is an instant June Tradition for me.
I loved it so much, that after I finished photographing, I grabbed a fork and ate it from the pot, still standing at the counter