Chanterelle Mushroom and Sweet Corn Risotto
West Restaurant + Bar’s Executive Chef Bobby Milheron
Leave it to Executive Chef Bobby Milheron to capture the essence of summer while giving us the comfort food we crave year-round. Like many of the dishes on West’s menu, Chef Bobby’s Chanterelle Mushroom and Sweet Corn Risotto celebrates the seasonal bounty of our local foragers and farmers. Enjoy as a stand-alone main any night of the week or a stand-out side for your weekend BBQ.
- 6 corn cobs, kernels removed and reserved
- 1 onion quartered
- 2 celery stalks cut into six pieces
- 1 head of garlic split in half
- 2 leeks halved lengthwise
- 1 bunch of tarragon
- 1 bunch of thyme
Place all ingredients except for the tarragon into a heavy bottomed high sided pot. Cover the vegetables with 5 liters of water, bring to a boil, turn down to a simmer and cook for 60 minutes. Remove from the heat and steep with the tarragon. Strain and cool the stock over an ice bath. The stock will keep for 3 days in the fridge or can be frozen for up to 6 months.
CORN AND CHANTRELLES
- 500 ml corn kernels
- 500 ml clean Chanterelle mushrooms
- 1 shallot finely diced
- 1 head of garlic finely sliced
- 1Tbsp butter
In a heavy bottomed pot, heat a small amount of oil on high until it starts to shimmer. Add the chanterelles, season with salt and pepper and cook for 1-2 minutes until the mushrooms begin to colour. Turn the heat down to medium and add the butter, shallots, and garlic. Sweat for 1 minute, add the corn kernels, cook for 2-3 minutes and then reserve.
- 200 ml onion finely diced
- 500 ml Arborio rice
- 4 L corn stock
- 200 ml dry white wine
- 1 bay leaf
In one pot, bring the white wine to a boil and remove from the heat. In another pot, bring the corn stock to a simmer. In a heavy bottomed pot, sweat the onions in a small amount of oil until translucent, then add the rice and toast for 3 minutes over medium heat, stirring to ensure it does not stick. Deglaze the rice with the white wine and cook until dry. Adjust the heat to medium and add 6 oz of the corn stock at a time to the rice while stirring until the liquid evaporates. Repeat until the rice is cooked al dente, approximately 13 minutes.
- 200 ml microplaned Parmesan cheese
- 2 Tbsp Mascarpone cheese
- 2 Tbsp butter
- 1 lemon for juicing
- 4 Tbsp chopped chives
- 1 Tbsp chopped tarragon
Once the risotto is al dente, adjust the seasoning with salt and pepper, add the mascarpone, parmesan and butter, and continue stirring until the butter melts and the cheese is incorporated. Add the herbs and lemon juice and season again, if needed. Add more cheese or lemon depending on your taste. Divide the risotto into 8 bowls and garnish with the corn and chanterelles.
Wine Director Owen Knowlton suggests pairing this dish with Sokol Blosser Dundee Hills Estate 2016 from Willamette Valley, Oregon. “The sweetness of the corn is matched by the fruitiness of this Willamette Pinot and the wine features beautiful earthy notes to complement the chanterelles. This Pinot Noir may have a silky smooth texture and gentle tannins but it still has the power to stand up to a rich risotto.”