THIS IS THE SEASON FOR CHANTERELLE MUSHROOMS ENJOY DAN:

                             CHANTERELLE RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2-cups chanterelle mushrooms

2 garlic cloves, chopped

4 tablespoon butter

1-1/3-cups Arborio rice

4 cups vegetables broth

1 cup grated parmesan cheese

2 tablespoons lemon juice

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

1.    In a skillet over medium-high heat, melt 2 tablespoons butter.

2.    Add garlic and mushrooms and stir for about 3 minutes or until the mushrooms are good and browned.

3.    Set aside.

4.    In the skillet heat 2 tablespoons butter over medium-heat.

5.    Stir in rice and cook according to package directions.

6.    Slowly add vegetable broth 1/2-cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth.

7.    Continue cooking until the rice is tender.

8.    Stir in the mushroom mixture and heat through, about 1 minute.

9.    Stir in cheese and season with salt and pepper.

    ENJOY DAN:                                               BON-APPETITE!