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Chanterelle risotto

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Ingredients for 4 servings:

  • 300 g rice
  • 400 g chanterelles, fresh
  • 2 onions
  • 2 cloves garlic
  • 5 tbsp oil
  • 375 ml wine, white wine
  • 750 ml vegetable stock
  • 1 tbsp butter
  • 150 g Parmesan
  • 1 bunch of parsley
  • ¼ cup cream
  • salt and pepper
  • Paprika powder (sweet)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the chanterelles thoroughly, halve or quarter any larger mushrooms. Peel and finely chop the onions and garlic. Heat the oil in a large, wide saucepan over medium heat. Sauté the onions until translucent, add the rice and garlic, and continue to sauté while stirring. Add the chanterelles, pour in the wine, and let it evaporate with the lid uncovered. Season with salt, pepper, and paprika. Gradually add the vegetable stock and cream. Cover and simmer for about 20-25 minutes, stirring frequently, over low heat. Finely chop the parsley and mix it into the risotto along with the Parmesan cheese. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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