Fall risotto with chanterelles and late harvest tomatoes from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 162) by Annie Somerville

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on October 15, 2013

    Yumm! We have beautiful wild chanterelles here in the Northwest right now, and this dish shows them off nicely. It's the kind of dish that when you have all the right fresh ingredients it is really superb. I will make this again next fall if the mushrooms are again as plentiful and delicious (and I still have some good tomatoes!) I did reduce quantities, using only 1cup of rice, and 3-3/4 cup broth to meet the qty. of mushrooms that I had. She indicates that the dish will be soupy when finished. I cooked longer and slower to absorb all the liquid, which I would recommend for a more authentic risotto.

  • Laura on March 13, 2010

    Pg. 162. Could not resist the sale at my local Whole Foods on Chanterelles ($9.99 /lb!). Consulting EYB, I discovered this recipe and it was quite delicious, although I confess I did not use the tomatoes because they're out-of-season here. Served it with a spinach salad with roasted beets and red onions, ricotta salata cheese and an orange vinaigrette. Edited to add: just had the leftovers for lunch and I believe it's even better today.

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