Chanterelle Mushroom Risotto with Fromage Blanc

Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
½ cup sautéed Chanterelle mushrooms
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
½ cup Cherry Valley Dairy fromage blanc
2 tablespoons chopped Italian parsley
Ritrovo truffle, salt & cheese blend
Fresh ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.

2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.

3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, sautéed mushrooms, fromage blanc and grated Grana cheese until melted. Sprinkle with fresh parsley and a little of the truffle, salt and cheese blend. Season to taste with pepper, and serve immediately.

View Complete Recipe Index

this week's recipes
winter’s brunch

farm & garden notes
hello, january!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.