Risotto with Chanterelles

Ingredients

• 250 g fresh chanterelles
• 350 g risotto rice (e.g., Vialone or Carnaroli)
• 1 onion
• 2 Garlic cloves
• 1 tsp porcini powder
• olive oil (cold pressed)
• butter
• 750 ml vegetable stock
• parmesan
• Salt
• freshly ground pepper

Instructions

1. 1.

   Clean the chanterelles carefully and remove any debris. Peel the onions and garlic.

2. 2.

   Heat 2 tbsp olive oil in a pot. Sauté the onion, garlic, chanterelles, and porcini powder together. Add the rice, stirring until it coats with the fat. Pour in 300 ml stock and let evaporate while stirring.

3. 3.

   Reduce heat and add a ladleful of stock to the rice. Let evaporate, then repeat adding stock one ladle at a time, allowing each to absorb before adding more. Stir frequently and cook uncovered over medium heat for about 20 minutes until grains are al dente. If needed, add more stock or water.

4. 4.

   Stir in 1 tbsp butter and 2 tbsp grated Parmesan. Season with salt and pepper. Plate the risotto and garnish generously with Parmesan shavings. Serve immediately.