Risotto is at once home spun and gourmet, and I am not opposed to committing the heresy of using short-grain California rice in place of the larger grains of Italian rice varieties like Carnaroli or Arborio. Here, the contrasting textures of chewy short-grain rice and sinewy chanterelles make for a sensory delight. To achieve maximum enjoyment of the chanterelle’s unique texture, tear each mushroom lengthwise into chards, about 1/2-inch across instead of cutting them with a knife. The flavor of this dish is amplified by an unlikely juxtaposition of Japanese soy sauce and Italian Parmesan cheese; hence the West Coast affiliation.

4 cups chicken broth, canned or homemade
1 tablespoon soy sauce
1 bay leaf, preferably fresh
3 tablespoons olive oil

1 large onion, peeled and thinly sliced
1/2 pound fresh chanterelle mushrooms, torn lengthwise into pieces

4 cloves garlic, thinly sliced

1 1/2 cups California short grain rice

3/4 cup white wine

2 tablespoons butter or an additional 2 tablespoons of olive oil

1/2 cup freshly grated Parmesan cheese, optional

1.) In a deep saucepan over high heat, combine the chicken broth, soy sauce and bay leaf. When the mixture comes to a boil, reduce heat to a simmer. If using homemade chicken broth, add salt to taste. Store bought broth shouldn’t need any more salt.
2.) In a separate 4-5 quart heavy pot over medium-high heat, sauté sliced onion in olive oil until the onion is tender, translucent, and just beginning to color, about 3 minutes. Add sliced garlic and the torn mushrooms and sauté until the mushrooms soften, release their water and start to dry out again, about 7 minutes.
3.) Stir in the rice and continue to stir until the grains are uniformly shiny and opalescent, about 1 minute.

4.) Pour in the white wine, reduce heat to medium, and stir until the wine is absorbed or evaporated and the mixture is beginning to sizzle again. Stir in 1/2 cup of the chicken broth and continue stirring until this too is evaporated or absorbed. Continue adding broth, 1/2 cup at a time, stirring until all the broth is used up, the rice is almost tender, cooked through but still chewy. 

5.) With the last 1/2 cup of broth, stir in the butter or an additional 2 tablespoons of olive oil and the Parmesan cheese if desired. Serve hot.