Chanterelle Risotto
serves 6 as a first course, 4 as a main course

1 pound fresh chanterelles, chopped
1/2 pound fresh porcinis, chopped, or 2 ounces dried porcinis soaked in          hot water for 30 minutes, drained and chopped
1 tablespoon olive oil
1 tablespoon butter
2 cups arborio rice
1/2 cup dry white wine
6 cups chicken stock
Salt and pepper to taste
1/2 cup freshly grated Parmegiano Reggiano cheese, more for garnish
2 tablespoons chopped flat leaf parsley

In a small saucepan, bring stock to a simmer. Keep warm on stove.

Heat a large, dry skillet over high heat. Add 3/4 of the chanterelles and all of the porcinis and sauté until the mushrooms release their juices and soak them back up again. Continue cooking until mushrooms are tender, about 3 minutes total. Season with salt and pepper to taste. Remove from heat and set aside.

Heat a large, heavy pot over high heat. Add the remaining chanterelles and sautée until they release their juices and soak them back up again. When the pan is dry, reduce heat to medium-high and add the olive oil and butter. When butter has melted, add the rice and cook, stirring until the grains of rice are coated with the oil. Add the wine and cook, stirring, until the liquid is absorbed by the rice. Add the warm stock 1/2 cup at a time, and cook, stirring, after each addition until the liquid has been absorbed. Continue adding stock in this manner until the rice is tender, about 20 minutes. Season with salt and pepper to taste. Stir in reserved sautéed mushrooms, cheese and parsley. Serve hot, sprinkled with more of the cheese.