Chanterelles are
in season and they are in fact my favourite mushrooms. Therefore I
made this tasty risotto and I can only recommend it. It's also
already September and I like autumn food (soups, squashes,
mushrooms...), so in the near future I will be sharing some delicious
autumnal recipes with you.
Ingredients
2 cups arborio
rice
1l fresh
chanterelles
1 small red pepper
1 onion
1 cloveless garlic
(This was a novelty for me but I detected it in a Finnish supermarket
and found it to be brilliant, you could also use 2 regular garlic
cloves instead)
1l vegetable stock
1dl dry Riesling
(Riesling is one of my favourite white wines and it's so nice with
chanterelles)
Grated emmental
cheese (Red-label emmental is great for this dish, it has matured for
about 6 months and is strong and aromatic)
50g butter
Vegetable oil
Fresh parsley
Black pepper
Nettle salt
(Himalayan pink crystal salt with dried nettles)
Method
Clean the
chanterelles up. Lightly sauté them in butter for only about 3
minutes and set them to side. They will be added to the risotto
later.
Chop the onion,
garlic and pepper and fry them in vegetable oil for about 5 minutes.
Add some butter and the rice. Make a white wine addition once the
rice is translucent. Let the wine evaporate and make a vegetable
stock addition. Now let it all simmer until the rice is cooked al
dente. Stir the risotto often and add more vegetable stock when the
previous addition has evaporated. Add about 1dl of grated emmental.
Towards the end
add the chanterelles to the pan and season with parsley, pepper and
salt. Add more butter or cheese if needed. Let it simmer for a few minutes more and then serve with some nice fresh
summer salad and a glass of Riesling.
Stay hungry!
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Thanks for reading! I would very much appreciate any comments or suggestions from you.