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NEWFOUNDLAND & LABRADOR

Not only is Newfoundland and Labrador home to some of the country's most beautiful vistas, it is also home to a trumpet-shaped wild mushroom known as the chanterelle. Grown in parts of the Pacific Northwest and along the East Coast, their colour ranges from bright yellow to orange. They can be found dried, canned and occasionally fresh in some markets during summer and winter months.

Chef Roary MacPherson of The Fairmont Newfoundland's Cabot Club combines chanterelles with creamy Arborio rice to create his decadent Golden Newfoundland Chanterelle and Smoked Grouse Risotto.

"I enjoy using rice because it adds an extra component to creative meal ideas and is conducive to a healthy lifestyle." ~ Chef Roary MacPherson
 
Golden Newfoundland Chanterelle and Smoked Grouse Risotto

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1/2 cup chopped chanterelle mushrooms 125 mL
1-1/2 cups chopped button mushrooms 375 mL
  Juice of 1/2 a lemon  
1/3 cup butter, divided 75 mL
4 minced garlic cloves 4
1 cup minced shallots 250 mL
2 tsp extra virgin olive oil 10 mL
1-1/2 cups USA Arborio rice 375 mL
1 cup dry vermouth 250 mL
3 cups hot chicken stock 750 mL
1/2 cup 35% cream 125 mL
  Sea salt and fresh cracked black pepper to taste  
1 tbsp freshly grated Parmigiano-Reggiano cheese 15 mL
1 cup diced smoked grouse 250 mL
1/4 cup each chopped fresh basil and parsley 50 mL
 

Wipe fresh mushrooms with a damp cloth and chop. Place in a bowl and toss with lemon juice. In a large heavy frying pan, over medium heat, melt 2 tbsp (30 mL) of the butter. Stir in mushrooms, garlic and shallots. Cook until the moisture has evaporated from the mushrooms and the shallots are translucent, about 10 minutes. Transfer to bowl and set aside.

Heat another 2 tbsp (30 mL) of the butter with olive oil and add the rice, stirring for 1-2 minutes to coat with oils. Add the mushroom mixture and mix well.

Pour in vermouth and cook over a medium high heat until liquids evaporate.

Slowly start adding the hot chicken stock 1/2-cup (125 mL) at a time. Stir continuously, adding more stock once it has been almost completely absorbed, until the rice is tender with a bite, about 20 minutes. Stir in cream until combined.

Season with salt and pepper. Stir in cheese, remaining butter, smoked grouse and herbs.

Serve immediately.

Makes 4 servings.

NOTE: Substitute smoked chicken for the grouse; which can be found at most specialty food shops.
 

CHEF BIO: Chef Roary MacPherson completed his Chef-de-Cuisine certification at the Southern Alberta Institute of Technology. He has worked for the Fairmont Hotels & Resorts in Algonquin, Kananaskis, and Edmonton and currently in Newfoundland. Chef Roary represented Atlantic Canada at the 2nd International Conference on Culinary Tourism in San Francisco in 2005. The three member team won the People's Choice Award and took first place in the Culinary Cook-Off Competition. He has also had the honour of preparing dinner for Canadian rock icons The Tragically Hip.

RESTAURANT BIO: Known for fresh, mouth-watering seafood, The Fairmont Newfoundland's Cabot Club was voted one of Canada's 100 best restaurants. Breathtaking views of the Narrows and St. John's Harbor accompany the fresh Maritime cuisine, making it one of St. John's most sought-after restaurants. Light fare served amidst lush greenery is available in the casual comfort of the lounge. Daily breakfast and luncheon buffets are served in the colourful Mediterranean-themed family restaurant. Here you can enjoy a world of culinary pleasure, all under one roof.

The Fairmont Newfoundland
135 Cavendish Square St. John’s Newfoundland A1C 5W8