Chanterelle Risotto

Chanterelle risotto is a delicious dish that combines the creaminess of the risotto with the unique aromatic quality of chanterelles. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 300 g of chanterelles (already cleaned)
• 1 liter of vegetable broth
• 1/2 glass of dry white wine
• 1 small onion
• Saffron (in stigmas or powdered, depending on availability)
• 1/2 vegetable stock cube (if necessary to enhance the flavor of the broth)
• 40 g of butter
• Grated Parmesan cheese (to taste)
• Salt and pepper (to taste)
• Chopped fresh parsley (for garnish, optional)
• Extra virgin olive oil

Preparation

1. Start by preparing the vegetable broth and keep it warm on a stove nearby. You can also dissolve 1/2 stock cube to flavor it further.
2. Clean the chanterelles well, removing any soil residue with a brush or a damp cloth.
3. Finely chop the onion and sauté it in a large pan with a knob of butter and a drizzle of oil.
4. Add the chanterelles and sauté for a few minutes. Then, take some out and set them aside for garnishing the final dish.
5. Pour the rice into the pan and toast it until it becomes translucent.
6. Deglaze with white wine until the alcohol has evaporated.
7. Begin adding the hot broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more.
8. Dissolve the saffron in a bit of hot broth and add it to the risotto to give it that characteristic yellow color and its unique flavor.
9. Continue cooking, adding broth and stirring frequently for about 16-18 minutes.
10. When the rice is al dente, remove it from the heat and stir in the remaining butter and grated Parmesan.
11. Adjust for salt and pepper and let the risotto rest for a couple of minutes covered with a lid.
12. Serve the risotto plating it with the chanterelles that you had set aside and a sprinkling of chopped fresh parsley.

As a final touch, a raw drizzle of oil can further enhance the flavors. Serve your risotto warm and inviting, possibly accompanied by a good Friulian or South Tyrolean white wine that pairs well with this dish.

Curiosity

Chanterelles, also known as girolles, are mushrooms highly regarded in the kitchen for their flavor and aroma. In Italy, they are mainly harvested in the coniferous forests of the North, especially after rainy summer periods. Their season usually begins in June and ends in the fall. In risotto, they release a scent and a savoriness that perfectly matches the sweetness of the saffron.