Chanterelle risotto

Risotto is another big classic of the cooking world, but who doesn’t like it? The dried chanterelles are perfect for this dish as they have plenty of time to cook in the risotto.

It’s a perfect meal for winter and a safe choice when you don’t want to disappoint your guests but still want to surprise them with the beautiful aroma of the chanterelles.

Ingredients

Serves 4 to 6 persons

• 40g of dried chanterelles (or 1 Lbs of fresh chanterelles)

• 2 cups of ARBORIO rice (or short grain rice)

• 3 Tbsp of olive oil

• 1 onion

• 1L of chicken or beef or vegetable stock (you might need more, so be ready to prepare 2 extra cups if needed)

• ½ cup of white wine

• 1 cup of parmesan cheese

• salt & pepper

Step 1: Rehydrate the chanterelles

Cover the dried chanterelles with 3 cups of warm water and soak them for at least 40 - 45 minutes. 

Strain them and keep only ½ cup of the reconstitution liquid.

Mix the half-cup of reconstitution liquid with the half-cup of white wine.

Reserve.

Cut the chanterelles and the onion in small pieces.

Reserve.

Step 2: Browning the onion & the chanterelles.

Adding the rice.

Heat the olive oil in a large pot. Add the previously chopped onions and the chopped chanterelles.

Cook for 6-8 minutes until the onions and the mushroom are slightly browned.

Add the rice and stir fry for about 1 to 2 minutes (the rice should become transparent).

Step 3: Soak the rice...ladle after ladle!

The first time you soak the rice, use the cup of mixed white wine and “chanterelle reconstitution” stock.

Stir constantly.

As soon as it starts to stick at the bottom of the pot, add one ladle of stock.

Stir until it starts sticking in the pan again (it means that the rice has absorbed all the liquid and need some more!).

Repeat this process until you run out of stock, or until the rice is cooked.

TIP!

Depending on the type of rice you are using, you might need a little bit more (or less!) stock: taste the rice regularly while cooking, to know when it’s ready!

Step 4:Add the Parmesan cheese…and serve!

When the rice is cooked, add the Parmesan cheese.

Mix well, and stir for 1 or 2 minutes until the cheese is melt.

Serve right away.

Final step: EAT AND ENJOY!