Risotto with chanterelles
4 servings
30 minutes
Chanterelle risotto is a refined dish of Italian cuisine that combines the creaminess of risotto with the rich flavor of forest mushrooms. Its origins trace back to the northern regions of Italy, where rice meets nature's bounty. Chanterelles add a light nutty note and an amazing aroma to the risotto, while cream and butter create a velvety texture. The dish is served hot, garnished with fresh parsley and sautéed mushrooms. It pairs perfectly with white wine and is suitable for both cozy family dinners and festive lunches. This risotto reveals the depth of Italian gastronomy – soft, creamy rice intertwined with the woody aroma of chanterelles creates a harmony worthy of true gourmets.
1
Finely chop the onion and celery, and sauté in a mixture of olive and butter. Once the vegetables soften, add 200 g of chanterelles, chopped beforehand. Sauté until the chanterelles are cooked (doneness is determined by taste: the mushrooms should be fully cooked, and the onion and other vegetables should not burn; usually, the juice released from the mushrooms is enough to prevent burning, but if not, add a little oil or broth), then add the rice. Sauté the rice with the mushrooms and vegetables for a couple of minutes to absorb the mushroom and vegetable juices and oil. Then pour in a third of the broth, season with salt and pepper, and let it simmer on low heat, stirring constantly and adding broth in small portions as needed.
- Onion: 0.5 head
- Celery stalk: 1 piece
- Chanterelles: 300 g
- Rice: 400 g
- Chicken broth: 1.5 l
- Salt: to taste
- Ground black pepper: to taste
- Butter: 100 g
- Olive oil: 50 ml
2
Meanwhile, in another pan, stirring the rice, sauté the remaining chanterelles (without cutting them) in a mixture of olive and butter. When the chanterelles stop releasing water and start to brown confidently, add finely chopped garlic, season with salt and pepper, cook for a couple of minutes, then finish with finely chopped parsley.
- Chanterelles: 300 g
- Garlic: 4 cloves
- Parsley: 20 g
- Butter: 100 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
When the rice is ready, turn off the heat and pour in the cream, mixing it into the rice with a spatula. Serve the risotto garnished with fried chanterelles.
- Cream: 100 ml