Risotto with Chanterelles

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Chanterelles

Ingredients

Rice - 14.1 oz
Onion - ½ heads
Spanish onions - 1 head
Celery stalk - 1 piece
Chicken Broth - 1½ l
Pickled Chanterelles - 10.6 oz
Garlic - 4 cloves
Parsley - 0.7 oz
Cream - 3 fl oz
Butter - 3.5 oz
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion and celery and sauté them in a mixture of olive oil and butter. Once the vegetables have softened, add the chanterelles (200 g), having chopped them beforehand. Sauté until the chanterelles are cooked through (doneness is determined by taste: the mushrooms should be fully sautéed, and the onion and other vegetables should not burn; usually, the juice released by the mushrooms is enough to prevent this from happening, but if it’s not sufficient, add a little oil or broth). Then add the rice. Sauté the rice with the mushrooms and vegetables for a couple of minutes to allow the rice to absorb the mushroom and vegetable juices as well as the oil. Next, pour in a third of the broth, season with salt and pepper, and let it simmer on low heat, stirring constantly and adding more broth in small increments as needed.

Step 2

Meanwhile, in another skillet, stirring the rice occasionally, sauté the remaining chanterelles (without chopping them) in a mixture of olive oil and butter. When the chanterelles stop releasing water and start to brown confidently, add finely chopped garlic, season with salt and pepper, and cook for a couple of minutes, then finish with chopped parsley.

Step 3

When the rice is ready, turn off the heat and stir in the cream with a spatula, incorporating it into the rice mixture. Serve the risotto garnished with sautéed chanterelles.