Risotto with chanterelles, shallots and parmesan
4 servings
30 minutes
Risotto with chanterelles, shallots, and parmesan is a true embodiment of Italian gastronomic elegance. Inspired by the traditional cuisine of Northern Italy, this dish combines the creamy texture of rice, the delicate nutty flavor of chanterelles, and the savory notes of parmesan. The chanterelles add autumn warmth to the risotto while the shallots contribute a subtle sweetness. This dish is perfect for cozy home dinners as well as festive gatherings, revealing the depth of flavors through slow cooking. Served hot and garnished with extra parmesan and freshly ground pepper, it creates a harmony of tastes and textures. It is not just food but a gastronomic journey into the heart of Italy filled with richness and sophistication of its culinary traditions.
1
Pour the broth into a pot and bring to a boil, then reduce to low heat and keep warm.
- Chicken broth: 3 glasss
2
Melt half of the butter in a small saucepan over high heat, add the chopped shallot and sauté for 1 minute. Add the small chanterelles whole and sauté until soft for 5 minutes. Season with salt and pepper and transfer to a bowl.
- Salted butter: 4 tablespoons
- Shallots: 2 pieces
- Little chanterelles: 450 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
In the same pot, melt the remaining butter over medium heat, add the rice, stir well, and sauté for 3 minutes. Pour in a cup of hot broth and cook, stirring, until the liquid evaporates. Cook, adding broth, for about 25 minutes until the rice is tender and creamy. Add the mushrooms before pouring in the last portion of broth. Add parmesan, check the salt, and serve immediately.
- Salted butter: 4 tablespoons
- Risotto rice: 1 glass
- Chicken broth: 3 glasss
- Little chanterelles: 450 g
- Grated Parmesan cheese: 60 g
- Salt: to taste