Porcini and Chanterelle Risotto Recipe | Tyler Florence

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup unsalted butter
• 2 shallots, minced
• 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
• 1/2 pound fresh porcini mushrooms, stemmed and sliced
• 3 sprigs fresh thyme, leaves only
• 1 fresh bay leaf
• 2 cups white wine
• Sea salt
• freshly ground black pepper
• 2 cups vialone nano rice or arborio rice
• 6 cups chicken stock, recipe follows
• 2 tablespoons fresh parsley, minced
• 1/2 cup Parmesan
• 1 ounce fresh white truffles, optional
• 1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
• 1 rutabaga, cut into large chunks
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 large onions, quartered
• 1 turnip, halved
• 1 head garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns