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.
2 cups arborio rice
1l fresh chanterelles
1 small red pepper
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)
Nettle salt (Himalayan pink crystal salt with dried nettles)
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.