Smoked risotto with chanterelles
4 servings
30 minutes
Smoked risotto with chanterelles is a true gastronomic delight that embodies the spirit of Italian cuisine and the mysterious aroma of the forest. Risotto, originating from northern Italy, is renowned for its creamy texture and depth of flavor. Here, delicate Carnaroli rice absorbs rich notes of chicken broth and white wine, forming an exquisite base. Chanterelles, known for their sweet nutty taste, enrich the dish with a robust mushroom aroma, while a splash of olive oil and butter adds velvety smoothness. The smoky hint of smoking transforms the risotto into a culinary masterpiece with a touch of mystery. Served with Parmesan, parsley, and green onions, it pairs perfectly with a glass of dry white wine. This dish is a warm memory of walks in the forest and cozy evenings with loved ones.
1
Remove the core from three cloves of garlic (it is bitter) and chop finely. Dice the shallot into small cubes.
- Garlic: 5 clove
- Shallot: 1 head
2
In a saucepan, heat 50 g of butter and 50 ml of olive oil, sauté garlic over low heat until fragrant, add shallots and sauté for a couple more minutes.
- Garlic: 5 clove
- Butter: 50 g
- Olive oil: 50 ml
- Shallot: 1 head
3
Add rice and a pinch of salt to the skillet and sauté for 2-3 minutes. Pour in the wine and let it evaporate for a couple of minutes while stirring. Add a ladle of hot chicken broth, stirring until it evaporates, then add another ladle and continue this way until the rice reaches al dente. This will take about 20 minutes.
- Carnaroli rice: 240 g
- Salt: to taste
- Dry white wine: 50 ml
- Chicken broth: 1.2 l
4
Break the chanterelles in half. Crush two small garlic cloves and sauté them in 50 ml of olive oil for a couple of minutes, then remove. Add the chanterelles to the pan, season with salt and pepper, and sauté for 5-7 minutes.
- Small chanterelles: 320 g
- Garlic: 5 clove
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
5
Add mushrooms to the risotto, mix, add butter, a splash of wine, chopped parsley and green onion, parmesan.
- Small chanterelles: 320 g
- Butter: 50 g
- Dry white wine: 50 ml
- Parsley: 20 g
- Spring onion: 20 g
- Grated Parmesan cheese: 50 g