Black Trumpet Mushroom Risotto
Not only did A&J Installation create us a beautiful newly remodeled shower, but I also received forged dehydrated black trumpet mushrooms while the work was happening, talk about know your customer 😉
Enough about my gorgeous bathroom and onto the BLACK TRUMPET MUSHROOMS🍄 Craterellus cornucopioides, aka the black chanterelle, black trumpet, trompette de la mort (French), trombetta dei morti (Italian) or trumpet of the dead, grow in the wild. I’m not someone that forges and was thrilled to receive these. Forging for wild mushrooms is something I’ve always been wary because I don’t have enough knowledge to know what’s safe verse dangerous. However, I recently learned Black Trumpets look pretty distinct in the wild and I plan to keep my eyes open this fall as we walk Sonny in the New Hampshire woods.
I was also excited to receive these because they were dehydrated, which preserves and enhances the flavor of the mushroom.
As soon as I received these gems, I knew exactly what to make, Black Trumpet Mushroom Risotto. I used my Mushroom Bacon Risotto recipe for the most part, but instead of fresh mushrooms I used the rehydrated Black Trumpet Mushrooms.
If you can’t find black trumpets in the forest, you should be find them in your grocery store or online, experiment with gourmet mushroom, you won’t be sorry.
- 4 slices of bacon
- 4 green onions, sliced thinly and separate the white bottoms from the green tops.
- 3 cloves of garlic
- 1oz of dried/dehydrated black trumpet mushrooms
- 1 cup arborio rice
- 1 cup white wine
- 2 cups of chicken stock
- Squirt of anchovy paste
- Juice from one lemon
- 1/8 cup of grated parmesan
- Salt & pepper, for seasoning
1. Begin by rehydrating your mushrooms, using the following steps:
- Rinse the mushrooms under cold water.
- Place the mushrooms in a heat resistant bowl.
- Cover the mushrooms with warm water and soak for 15-20 minutes.
- Rinse the mushrooms thoroughly with cold water.
2. Meanwhile, fry the bacon in a large sauce pot. Once the bacon is crispy, remove the bacon with a slotted spoon and place a paper towel. Hold onto the bacon to finish your dish.
3. Using the bacon oil, lightly fry the whites from the green onions and garlic until fragrant, ~3 minutes.
4. Now add arborio rice and toast the grains lightly.
5. Next deglaze the pan with the white wine and add enough to cover the rice (i.e. 1-ish cup).
6. Once the wine has reduced, add the mushrooms and stir together.
7. At this point, add 2 cups of chicken stock and anchovy paste. Stir occasionally and keep an eye on the risotto during the cooking of the rice because if it dries out, you’ll want to add a bit more wine or chicken stock. Also during this step, taste the stock and decide whether you need salt and/or pepper.
8. You’ll know the risotto is done once it doubles in size and tastes like it has some bite, ~30 minutes.
9, Finish the risotto with parmesan, another slash of wine, and lemon juice.
10. Finally finish the dish with the crispy bacon and the greens from the green onions. Enjoy & Cheers!