Chanterelle Risotto by Christian Lorenzini
1 serving
60 minutes
Christian Lorenzini's chanterelle risotto is a true embodiment of Italian gastronomy. In this dish, delicate Carnaroli rice absorbs the aromas of forest mushrooms, white wine, and fresh herbs, creating a rich, creamy flavor with a hint of acidity. The chanterelles add light nutty and woody notes, while Parmesan and butter give it a velvety texture. The history of risotto dates back to northern Italy where it became a symbol of culinary mastery. This version with chanterelles is especially good in autumn when the mushrooms reach their peak freshness. The dish pairs perfectly with white wine and light salads, highlighting the sophistication of Italian cuisine. It warms the soul and delights the palate, leaving a sense of homey comfort and elegance of traditional cooking.
1
Heat olive oil, sauté finely chopped shallots until golden with garlic (2 whole cloves) and rosemary.
- Olive oil: 20 ml
- Shallot: 10 g
- Garlic: 5 g
- Rosemary: 5 g
2
Then add the chanterelles and sauté for another 2-3 minutes. Season with salt and pepper.
- Chanterelles: 120 g
- Salt: 2 g
- Ground black pepper: 2 g
3
Remove the garlic and rosemary.
4
Add raw rice, stir, and fry for 2 minutes.
5
Add white wine. Evaporate. Add vegetable broth gradually (add 2-3 times as the rice absorbs the broth). Cook until the rice is done, then add Demiglace.
- Dry white wine: 30 ml
- Vegetable broth: 500 ml
- Demi-glace sauce: 20 g
6
Remove from heat and add butter and parmesan. Mix thoroughly.
- Butter: 30 g
- Parmesan (Parmigiano Reggiano): 20 g
7
Sprinkle with parsley.
- Chopped parsley: 5 g
