CHANTERELLE RISOTTO WITH PROSCIUTTO

1 pound chanterelle mushrooms

4 ounces prosciutto, diced fine

1 cup Arborio rice

3 1/2 cups chicken stock

6 tablespoons butter

2 shallots, minced

2 cloves garlic, minced

1/4 cup white wine

1/2 cup grated Parmesan cheese

Sea salt and pepper

Parmesan for garnish

Clean the mushrooms of debris with a small brush. Trim off the stems and slice thin. Cut the caps into large pieces of similar size.

In a small pan heat the chicken stock and leave simmering on the stove.

Heat 2 tablespoons of butter in a skillet. Add the prosciutto and cook until crisp. Remove with a slotted spoon and reserve.

Add 2 tablespoons of butter to the pan and allow to get hot again. Add the mushroom caps and cook until just tender. Season with salt and pepper. Remove with a slotted spoon and reserve.

Add the shallots, garlic, and mushroom stems to the pan and cook until softened. Deglaze with the wine.

Place the rice in the pan and cook over medium high heat until well coated and chalky white. Begin adding the stock a ladle at a time, allowing the rice to absorb each addition. When the stock is all absorbed the rice should be just tender with a thick sauce around it. Season with salt and pepper. Gently stir in the mushrooms, prosciutto, cheese, and remaining butter.

Serve topped with a little more Parmesan.

Burk

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