About this recipe:This recipe was an accident. The glass of Lagavulin sitting on the counter was a temptation. I added it to the mushroom and onion saute AND the risotto. At first I thought I had made a terrible mistake, but the whole dish mellowed as it cooked, creating a fantastic dinner. Finished with truffle salt. Not for kids.
Soak dried mushrooms in 250ml of the boiling water. After 15 minutes, remove mushrooms, squeezing liquid out into mushroom water. Chop mushrooms and reserve mushroom water.
In a shallow pan, melt 2 knobs butter in 2 tablespoons olive oil. Add chanterelles and onion, and cook over medium low heat until browned. Stir frequently to avoid uneven heating. Any liquid should evaporate, but you can also add it to the risotto. Cooking should take about 35 to 40 minutes. Add whisky (1 to 2 tablespoons during the final 10 minutes of cooking).
In a medium saucepan, melt 1 knob butter in 2 tablespoons olive oil over medium heat. Add rice and cook in oil for 2 to 3 minutes, stirring to coat. Stir in chopped, rehydrated mushrooms and add mushroom water, and simmer until liquid is absorbed. Stir frequently. Continue adding boiling water 125ml at a time; wait till liquid is absorbed before adding each measure of water. Cook until rice is tender and moist, but still firm to the bite. Should take 35 to 40 minutes. Add additional whisky at the 25 minute mark if desired.
Spoon risotto into bowls, and top with mushrooms and onions. Season to taste with salt and pepper.