Risotto with Wild Rice, Squash and Wild Mushrooms

Page 197

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This dish looked like the personification of autumn (I'd post a photo but every time I try, it doesn't work -- not sure why). The combo of white rice, golden chanterelles and squash, and brown wild rice makes for a lovely presentation. The texture was nice as well -- a little chewier than other risotto recipes thanks to the addition of the wild rice. In fact, the addition of the wild rice was probably my favorite aspect of this dish.

However, I did feel the flavor was a little lacking. The chanterelles and squash were sauteed in butter prior to adding to the risotto. The only seasoning was salt and pepper, and I think I might have liked this better with the addition of some chopped sage or rosemary -- or both -- to the sauteed squash and mushrooms.

I'd like to try this again, but next time I'll roast the squash and add some herbs. Or may do a pan of roasted mixed root veggies.

The recipe calls for about 5 cups of chicken broth -- I ended up using a bit more than 6 cups.

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