Risotto with chanterelles and parmesan
4 servings
30 minutes
Risotto with chanterelles and parmesan is an exquisite Italian dish where delicate mushrooms blend with the creamy texture of Arborio rice. Chanterelles add a bright, nutty flavor while parmesan contributes a rich, savory note. Historically, risotto originated in Northern Italy where rice was an important part of the cuisine. This version highlights forest aromas and is perfect for autumn evenings. The ease of preparation makes it popular among culinary enthusiasts: slowly adding broth allows the rice to absorb flavor, creating a velvety consistency. Chanterelles lightly sautéed with onions add depth while parmesan ties all ingredients together in harmony. It is recommended to serve hot, garnished with fresh green onions for added freshness. This dish pairs wonderfully with white wine, enhancing its flavor and elegance.
1
Heat oil in a pan, sauté finely chopped onion and mushrooms. Pour in warm broth and simmer on low heat.
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Chanterelles: 400 g
- Meat broth: 1 l
2
In a separate pot, boil the rice, drain it, add to the mushrooms and onions, and cook until the liquid is absorbed, ensuring the rice doesn't dry out. Add a handful of cheese, a handful of chopped green onions, mix, and serve immediately.
- Arborio rice: 250 g
- Grated Parmesan cheese: to taste
- Spring onion: 50 g
