Chanterelle Risotto

Risotto is one of Italy’s most popular dishes. Like pasta, it can be made in many different ways, depending on your taste and preference.

In Milan, where I am from, the traditional dish is “risotto all Milanese” with Saffron.

Another very popular one is Mushroom risotto. Porcini mushrooms are a classic but we found Chanterelles which are one of my favourite so, here is what we did:

*The way I normally do it is by memory and by eye but this time, given I was using mushrooms I am not used to cooking and I was cooking for more people, I got help following a recipe taken from Google. I didn’t find all the ingredients but adapted to my liking 

Ingredients (serves 4-6 ppl)

Arborio Rice (It is very important to use the right rice for this)

1/4 cup Olive oli

1/4 Unsalted butter

2 Shallots, minced

Fresh thyme (leaves only)

1 fresh bay leaf

6 cups chicken stock (you can make your own or use the already made one)

1/2 cup parmesan cheese

2 cups of white wine

Method:

For the mushrooms: 

Warm a wide large heavy-bottomed pan over a medium low flame.

Add 2 table spoons olive oil and the same of  butter (I only used oil)

Add the shallots and cook until translucent.

Add the mushrooms, thyme and bay leaf into the pan.

Cook for approx 10 minutes, stirring occasionally – until mushrooms will have released their moisture.

Pour 1 cup of wine into the pan, and bring liquid to simmer (allowing the wine to evaporate).

Continue cooking until the mushrooms are dry (approx 5-7 minutes)

Season with sea salt and pepper, remove from the pan and discard the bay leaf.

For the Risotto:

On a low hear, add the remaining Olive oil and butter into the pan to melt.

Add the rice and coat with the oil until the kernels are shiny. Approx 3-5 minutes.

Pour the remaining white wine and let evaporate

Add the chicken broth, 1 ladle at the time, allowing the rice to absorb the liquid. *it is important not to add too the liquid too quickly or the kernels with “burst”.

Stir over a gentle heat until each ladle of liquid is absorbed.

repeat until most of the broth is incorporated and the risotto rice  is al dente. Approx 25 minutes.

Final step:

Fold the mushroom back int the rice and season with salt, pepper and parsley.

Stir in the Parmesan cheese

Serve immediately.