Risotto with Chanterelles and Parmesan

Ingredients

• 4 shallots
• 2 tbsp olive oil
• 300 g whole grain risotto rice
• 1 lemon
• Salt
• freshly ground pepper
• 2 Bay leaves
• 700 ml vegetable broth
• 400 g chanterelle mushrooms
• 2 tbsp butter
• 2 tsp nutmeg powder
• 40 g parmesan (1 piece)
• 1 handful parsley

Instructions

1. 1.

   Peel the shallots and dice them finely. Heat the olive oil in a pot and sauté the shallot cubes until translucent. Add the risotto rice, stirring to toast it lightly. Squeeze the lemon juice into the pot and deglaze with a splash of water. Stir occasionally until the rice has absorbed the liquid. Season with salt, pepper, and bay leaves.

2. 2.

   Pour enough vegetable broth so that it sits about a finger’s breadth above the rice. Keep stirring frequently and simmer for 20–30 minutes, adding more broth as needed to compensate for evaporation. The liquid should be almost fully absorbed by the end, leaving the rice slightly al dente.

3. 3.

   Meanwhile, clean the mushrooms and cut them if desired. Melt butter in a pan and sauté the chanterelles for about 5 minutes, turning occasionally. Season with salt and nutmeg. Grate the Parmesan finely. Wash, dry, shake off excess water, and chop the parsley. Combine the risotto with the mushrooms, Parmesan, and parsley, taste, adjust seasoning, and serve immediately.