Edible Monterey Bay

BIG SUR CHANTERELLE RISOTTO


Photo by John Cox

Courtesy chef Craig von Foerster

Sierra Mar was my first real cooking job out of culinary school. Chef Craig was an incredible mentor to me and many other young cooks who had the opportunity to spend time in his kitchen. His chanterelle risotto recipe remains one of my all-time favorite mushroom dishes. Sometimes it’s impossible to improve on a classic recipe and I hope you will enjoy this iconic Big Sur dish! Chef Craig was kind enough to let us use this classic recipe that was originally published in the Sierra Mar cookbook.

RISOTTO BASE

2 cups vegetable stock
2 tablespoons olive oil
1/4 yellow onion, finely diced
1 cup carnaroli rice

Place stock or water in a saucepan and bring to simmer. In a 2-quart … Read More

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