Chanterelle Risotto
12 Ingredients | 30 minutes
Chanterelles are the diamonds of the mushroom world. This risotto has so much flavor because of the stock, cheese and mushrooms. You may want to add a little stock at the end to make it a little more slurpy. The mushrooms are really very fleshy, which ensures a firm quality. The basil is fresh and peppery and complements the ingredients well.
Author: FlourishingFoody.com
- 1 tbsp butter 1/4 yellow onion, diced 1 garlic clove, finely chopped 1 cup Arborio rice 1/4 cup dry white wine 4 cup stock salt
- 2 cups chanterelles 1 cup grated cheddar cheese garnish grated parmesan cheese fresh basil black pepper
PREPARATION
STEP ONE: Prepare the mushrooms. Clean the mushrooms with a damp paper towel. Chop them into bite-sized pieces. Set aside.
Heat the stock in a saucepan until hot.
STEP TWO: Cook the mushrooms. Heat the butter in a large skillet or wok over medium heat. Add the onions and cook until translucent. Add the garlic and sauté for a minute until fragrant, but not brown. Add the Arborio rice and cook for a minute. Add the white wine. Keep stirring the risotto until all the liquid has been absorbed by the rice. Add a spoonful of stock and keep stirring until incorporated. Keep adding stock and stirring until all stock has been used and the rice is soft and cooked
STEP THREE: In a separate pan, saute the mushrooms in a little butter over low heat for a minute or two until softened. Alternatively, you can cook the mushrooms in the risotto. Add them when half of the stock is left.
Add the cheddar cheese to the risotto and mix. Serve with the chanterelles and the suggested garnish.
