In a large, heavy pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook, stirring, until soft, about 5 minutes. Add 2 quarts of water and the remaining ingredients. Bring to a boil, reduce the heat and simmer for 1 hour. Strain through a colander. Return the stock to the pot and reduce to 6 cups. Keep warm over very low heat.
Makes 6 cups
Clean the chanterelles with a damp cloth and trim off any dirty bits. Do not wash. Cut into thick slices and cook, stirring, in 1 tablespoon butter in a large skillet over medium heat. Season with a little salt and pepper. Add one-fourth cup of the vegetable stock and cook until the mushrooms are just tender. Transfer the mushrooms to a bowl.
Heat the remaining 2 tablespoons butter in a large saucepan over medium heat. Add the onions, garlic, one-half tablespoon salt and freshly ground black pepper to taste. Cook, stirring, until the onions are translucent. Add the rice and cook, stirring, for about 2 minutes. Begin adding the stock, 1 cup at a time, waiting for the rice to absorb the stock before adding the next cup. After you've used 3 cups of stock, add the chanterelles and the sparkling wine. After you've used a total of 5 cups of stock, add the tomatoes and season with salt and pepper is you wish. At this point the risotto should be a little chewy and a bit saucy. Add more stock as needed and serve immediately in warm bowls. Garnish with the parsley and Parmesan shavings.
Makes 4 to 6 servings