Risotto with Chanterelles and Shallots

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chanterelles can be substituted with porcini mushrooms.

Ingredients

Chicken Broth - 1 qt
Arborio rice - 10.6 oz
Water - 4 fl oz
Olive Oil - 1 tablespoon
Butter - 2.1 oz
Shallot - 2 heads
Pickled Chanterelles - 4.2 oz
Parmesan Cheese - 1.6 oz
Chives - 1 teaspoon
Ground Black Pepper - to taste
Ocean salt - to taste

Step by Step guide

Step 1

Put the broth on the heat, bring to a boil, cover with a lid, and let it simmer on low heat.

Step 2

Clean and chop the mushrooms. In a large pot, heat the oil until it foams, then add the mushrooms and cook, stirring, for 5 minutes until the liquid evaporates and the mushrooms darken. Season with salt and pepper, and transfer to a bowl.

Step 3

Finely chop the shallots and sauté in the same pan for 3 minutes until soft. Add the rice and sauté for another minute.

Step 4

Pour one ladle of broth into the pot and stir until the rice absorbs the liquid. Gradually add the broth until the rice is soft and creamy. It is very important to add the broth only when the rice has completely absorbed the previous portion. Cooking the rice usually takes about 15-20 minutes.

Step 5

Remove both pots from the heat. Add the remaining tablespoon of oil, mushrooms, grated Parmesan, and finely chopped chives to the rice. Season with salt and pepper. If desired, you can loosen the risotto with the remaining broth.