Makes 4 servings.


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


  1. 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.
  2. 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.
  3. 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.
  4. Season with salt and pepper. Stir in cheese, remaining butter, smoked grouse and herbs. Serve immediately.

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

Recipe courtesy of Chef Roary MacPherson, Newfoundland