I took these images back in late October just before we were to receive our first dusting of snow. We had a beautiful fall with warm sunny days and cool crisp nights. Perfect weather for a comforting mushroom risotto. Now that we are in the thick of winter I envy these photos and how un-snowy and warm they seem!
Chanterelles were in season and I had just so happen to watch Jaime Oliver's 30 minute meals the day before where he featured his version of a Grilled Mushroom Risotto.
This recipe is so delicious, there is no need for any changes, except of course if you want to get creative and deliver your own spin! If you make it, try pairing it with a pinot noir. I just love a good bottle of pinot with anything, especially mushrooms. My choice was Au Bon Climat's Santa Barbara County Pinot Noir. At $28 it's a perfect example of a California pinot that's got loads of flavour and won't break the bank.
You can find the full recipe here. Be prepared to go for seconds, it's that good!