This Month's Recipe: Chanterelle Mushroom Risotto with Pecorino Toscano
Makes Four (4) Servings

Ingredients:
1-1/2 cups Arborio Rice
1-1/2 pounds Local Chanterelles, cleaned
1 each White Onion, small dice
1 each Shallots, small dice
1/2-gallon Vegetable broth
5 each Fresh Thyme sprigs
5 each Fresh sage leaves
1 each Garlic clove
6 Tablespoons Grated Pecorino Toscano cheese
8 Tablespoon Unsalted Butter
8 Tablespoon Clarified butter
8 Tablespoon Olive oil
1/2- cup Parmesan grated (Imported)
Salt & white pepper to taste

Directions:
To clean the mushrooms, wipe carefully with a paper towel and remove all the dirt. Do not run under water, this removes flavor & breaks down the mushrooms. Melt enough clarified butter to coat chanterelles. When the butter gets hot, not smoking, add 1 garlic cloves and slowly toast without burning, add thyme and sage. Cook until butter is infused with herb flavor. Strain butters though a fine sieve over mushrooms. Toss with salt and pepper and roast on half sheet pans so that the mushrooms are not stacked on top of one another. Roast in the oven at 450 degree, until caramelized and soft to the bite.

In a heavy bottom saucepot, start heating 4 tablespoons of butter and add the diced white onion & shallots Keep on medium heat and stir constantly until they are soft. Add the rice and start toasting it. When this is done, begin to add the vegetable broth (which should be warm) one ladle of broth at a time, while stirring rice with a wooden spoon. Continue adding the broth. When the risotto is almost done add the roasted Chanterelles and mix well. This process should use approximately 4 cups of broth. To test the risotto for doneness take a little grain out and taste it, the rice should have a firm bite. If the risotto is too crunchy then continue to add broth, but very small amounts at a time. When the risotto is done, finish with softened butter and grated parmesan, and place into serving bowls. Garnish with grated Pecorino Toscano.