CHANTERELLE RISOTTO WITH 3 CHEESE ENJOY DAN:

            CHANTERELLE RISOTTO WITH 3 CHEESE by CHEF DAN:

serves 4

INGREDIENTS:

3-tablespoons butter, divided

1-onion, diced

2 garlic cloves, minced

6-ounces chanterelle, mushrooms, diced

2-cups arborio risotto rice

1/2-cup white wine

1-teaspoon EACH dried thyme, & oregano

6-cups bone broth, or chicken broth

1/2-cup shredded Mozzarella cheese

1/2-cup shredded Parmesan cheese

1/2-cup shredded Fontina cheese

salt & pepper to taste

DIRECTIONS:

1.   Heat broth over medium-heat.

2.   Reduce heat to medium-low while preparing the rice.

3.   Melt 3-tablespoons butter in a skillet over medium- heat when sizzling.

4.   Add onion, diced chanterelles & sauté for 4 minutes, add garlic & sauté 1 minutes.

5.   Stir in rice just until it is coated, DO not brown.

6.   Pour in wine & cook until wine absorbs.

7.   Pour in 1 ladle of hot broth.

8.   Stirring constantly until liquid has absorbed.

9.   Repeat process, 1 ladle at a time until all liquid has been absorbed by the rice.

10  Remove from heat & stir in Mozzarella, Fontina, & Parmesan cheese.

11  Stir until cheese melts.

12  season with salt & pepper

ENJOY DAN:                                  STRENTH HOPE AND BEAT CANCER!!!