Riso Venere Risotto with Chanterelles

Ingredients for 4 servings:

• 200 g rice (Riso Venere), black Piedmont rice
• 300 g chanterelles
• 1 onion(s)
• 1 garlic clove(s)
• 400 ml vegetable stock
• 50 ml white wine
• 100 g Parmesan or Pecorino, grated
• 1 tbsp clarified butter
• Salt
• pepper
• some oregano, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely chop the garlic and onion and sauté until translucent in half of the clarified butter. Then add the rice and sauté briefly. Gradually add the wine and stock and simmer over low heat, stirring occasionally. Riso Venere takes longer than other risotto rice, about 30 minutes. In the meantime, clean the chanterelles and fry them in a pan over high heat with the remaining clarified butter. When the rice is cooked, season with salt and pepper and add the chopped oregano. Finally, fold in the Parmesan cheese and the fried chanterelles. Serve either as a vegetarian main course or with a nice piece of quickly roasted meat, such as lamb fillet.