Chicken Mushroom ...in Risotto with Fresh Artichoke Hearts

Note to self: never make mushroom risotto any other way ever again, add those NH Mushroom Company guys to my Christmas card list, and find out the name of that artichoke farmer I ran into at the Tamworth farmers' market a couple weeks ago.

Here you have the 'chicken' mushroom, aka Chicken of the Woods, aka L. cinncinatus.  Use it like you would, well, chicken!

Visit the NH Mushroom Co.'s website to learn about the tremendous health benefits associated with mushrooms, and to see a few of those they grow.

This large, gnarly-looking oak tree fungus is really fun to work with.  The fans can be pulled apart much the same way you would cooked chicken meat, making it versatile for stew, chowder, risotto, enchilades....  The thicker ends can be


chopped or diced into large pieces for skewering, or into small dice for kid-friendly dishes where shapes are important.  Wash the whole section of fungus before prepping to ensure proper removal of grit.  There are several reputable 'wild mushroom' sites online where you can learn more about this mushroom and its closely related fungi.  I, myself, know of an oak tree up on a riverbank where I'll be keeping my eye.  :)

A decadent, creamy, buttery risotto strewn with NH Mushroom Company's fresh 'chicken' mushrooms.

I'm a a risotto kinda gal, so risotto it is for this batch of chicken mushroom.

First things first: use fresh stock for this dish.  I prefer the depth that chicken stock offers, but a roasted vegetable stock would be good, too.  Don't have time to make stock?  Don't make this dish until you do.  Be efficient and poach up a small chicken a day or two beforehand to have that stock ready and waiting.  Just like me.  Ready and waiting.

You'll need upwards of 6 cups of stock simmering at the ready.

1. Saute 1 small onion, finely diced, in a swirl of olive oil in a large dutch oven for 2-3 minutes over medium heat.
2. If using fresh artichoke heart (quartered), add it to the onion now.  Cook for 2-3 minutes, stirring. If using frozen artichoke, add later as noted.
3. Add up to 1-1/2lbs of wild mushrooms, torn or diced into bite-size pieces, to the onion-artichoke saute, stirring and cooking until mushroom looks quite wilted, approx. 7-8 minutes longer.  Softer mushrooms will require less time.  Once cooked, remove everything from pot and set aside in a bowl.  Portion out some of the prettier mushrooms for garnishing.
4. Add a bit more oil to the pot and saute 1 lg shallot or another small onion over medium heat.
5. Add 2 cloves garlic, minced.  Cook until fragrant.
6. Once garlic is fragrant, add 2c of arborio rice, stirring to ensure each grain gets coated in fat.
7. Turn heat up to med-high and add a healthy glug of good white wine, about 1 cup.  The rice will absorb the wine very quickly.  Start ladling stock, one or two ladles at a time, gently stirring throughout the process until the rice absorbs each batch of stock.  Before the grains lose most of their opaque center, add the mushroom mixture back to the pot.  If using frozen chopped artichoke, add it now.  The moment of adding back the mushrooms is one you need to gauge while stirring.  Leave enough time for at least two final ladles of stock after the mushrooms go back in, keeping in mind that risotto should ooze out all over a plate, not stay humped up in the middle like an old mountain.  Think al dente but loose.
8. At the oozy stage, add grated parm, if using, and a knob of butter, and cover the pot to let the risotto rest for 2 minutes before serving.
9. Serve in large bowls with reserved garnish mushrooms and minced parsley.
10. Bon Appetit! 

By all means use any variety of mushroom that you wish.  I added cremini mushrooms, sliced thin and crisped up like bacon, and a honkin' chunk of oyster mushrooms which were perfect for adding even more silkiness to this risotto (I believe they were 'Elm' Oyster), All oysters are known for their wonderful slickeriness.

Don't forget the parmigiano reggiano!

I also swirled a hint of white truffle oil over the top, and served it up with chardonnay.  Specialty oils are always worth the couple extra bucks if they're of good quality.  Buy small quantities until you're founf the perfect match for you

As for the wine, it was an affordable Monterey chard picked up at Golden Harvest. "446."  It was perfect with the lemon rubbed artichoke hearts that earned their carousel ride in this pot of creamy rice, and the light umami of the shroomz.