Chanterelle and Corn Risotto with Scallops

When I was at the farmers market last weekend I saw some fresh local chanterelle mushrooms. I had never seen them before and I wanted to try them. I search for a recipe with chanterelle mushrooms in it and found this one for "Chanterelle and Corn Risotto" with "Sauted Chanterelle, Corn and Sage" and "Sauteed Scallops". It sounded pretty good. I would also get to try cooking scallops for the first time. This weekend I picked up some of the chanterelle mushrooms, scallops and fresh local corn. Both the chanterelle mushrooms and the scallops were kind of pricey making this an expensive meal.

This meal took a while to cook. The risotto requires about a half an hour to cook and then you need to sauteed two more dishes. It was well worth the effort. This was the best risotto that I have ever made. The corn added a really nice sweetness and crispness to the risotto. The chanterelle mushrooms were pretty good especially the ones that were fried in butter until they were just a little bit crispy. The scallops were not bad. I think that I will have to cook with them a bit more before making a decision about them.


Chanterelle and Corn Risotto

Ingredients:
3 cups chicken stock
1 handful chanterelle mushrooms (chopped)
1/2 teaspoon thyme
1 tablespoon olive oil
1 onion (chopped)
1/2 teaspoon thyme
1 ear of corn (cut the kernels from the cob)
1 handful chanterelle mushrooms (chopped)
1 cup aborio rice
1/2 cup white wine
1/2 cup parmigiano reggiano (grated)

Directions:
1. Bring the chicken stock, mushrooms and thyme to a gentle simmer in a small sauce pan.
2. Heat the oil in a large sauce pan.
3. Add the onions and thyme and saute until the onions are soft.
4. Add the corn and mushrooms and saute for about 4 minutes.
5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
6. Add the wine and deglaze the bottom of the pot.
7. Add 1/2 cup of the chicken stock with mushrooms and stir until the rice absorbs it all. Continue to do this until the rice is cooked al dente, about 30 minutes.
8. Remove from heat and stir in the parmigiano reggiano.

Sauted Chanterelle, Corn and Sage

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon thyme
1 handful chanterelle mushrooms (chopped)
salt and pepper to taste
1 tablespoon butter
1 tablespoon sage (sliced thinly)
1 ear of corn (cut the kernels from the cob)
1 shallot (chopped)
1/2 teaspoon thyme

Directions:
1. Heat the olive oil and butter in a large pan.
2. Add the thyme, chanterelle mushrooms, salt and pepper and saute the mushrooms until the are tender and a little crispy.
3. Put the mushrooms in a bowl.
4. Heat the butter in the pan.
5. Add the sage and let the sage sizzle a bit.
6. Add the corn, shallot, and thyme and saute until the corn is tender, about 2 minutes.
7. Add the corn to the mushrooms in the bowl.

Sauted Scallops

Ingredients:
1 tablespoon oil
scallops
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Season the scallops with salt and pepper.
3. Add the scallops to the pan ands saute until they are golden brown on both sides, about 1-2 minutes per side.

Assemble:
1. Place some risotto on a place.
2. Top with some of the sauteed chanterelle, corn and sage.
3. Top with some scallops.