I have all these dried chanterelles I got in Sweden where they grow literally outside every home. I rarely buy these yummy gourmet mushrooms here in the US so when I’m back in Sweden I get some and dry them to be able to store them for a longer time. It’s such luxury to have them for special occasions and last night I made a chanterelle risotto. Off course this dish can be made with any mushrooms, fresh or dry.
1 tbs canola oil
1/4 tbs shallot, minced
2/3 cups chanterelles or other mushrooms
3/4 cup grated sweet potatoes
1 cup Aborio rice
3 cups vegetable broth
3/4 cup chopped kale
1/2 cup grated cheese ( I used rice cheese)
Salt & pepper to taste
Heat oil in a skillet on medium heat and sauté shallots for one minute. Add mushrooms and cook for another 3 minutes. Now add rice, 2 cups of the broth and bring to a boil. Cook for 20 minutes adding more liquid when it seems dry and stir often. Fold in the chopped kale and cheese before serving. Add salt and pepper.