29/07/2025
After the morning responsibilities were met I set off on a bike ride from the Croft, I stumbled upon a golden scatter of chanterelles. With no bag to carry them, I wrapped them tenderly in ladder ferns, their green fronds folding like a secret around the treasure. I’m now back in the warmth of my kitchen, I’m stirring them into a risotto with sage picked fresh from the herb garden — earth’s offerings folded into each spoonful, a quiet feast from the land.
Chanterelle & Sage Risotto Recipe
Ingredients
• 1 cup arborio rice
• A generous handful of fresh chanterelles, cleaned and chopped
• 1 small onion or shallot, finely diced
• 1 garlic clove, minced
• 4 fresh sage leaves, finely sliced
• 1 litre vegetable stock, kept warm
• Splash of white wine (optional)
• K**b of butter or drizzle of olive oil
• Salt & pepper to taste
• Parmesan (optional, or nutritional yeast for a vegan version)
Method
1. In a pan, heat butter or oil and sauté the onion gently until soft.
2. Add garlic and sage, cook for 1 minute.
3. Stir in the rice, letting it toast for a minute. Add the wine, if using.
4. Slowly ladle in warm stock, one scoop at a time, stirring gently and letting the rice absorb it before adding more.
5. Halfway through, stir in the chanterelles. Let them melt into the risotto as it cooks.
6. Continue adding stock and stirring until the rice is creamy and tender.
7. Season to taste, stir in a final k**b of butter or cheese, and serve warm.
