Creamy and flavorful chanterelle risotto recipe

Indulge in a creamy and rich chanterelle risotto, a classic Italian dish with a twist of earthy and nutty flavors from the chanterelle mushrooms. This recipe is perfect for a cozy night in or a special dinner party with friends and family.

Ingredients

• 1 cup arborio rice
• 1/2 lb chanterelle mushrooms, cleaned and chopped
• 4 cups vegetable or chicken broth
• 1/2 cup grated parmesan cheese
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a pot, heat the vegetable or chicken broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and garlic, sauté until translucent.
3. Add the chopped chanterelle mushrooms to the skillet and cook until they release their juices, about 5 minutes.
4. Add the arborio rice to the skillet and stir to coat with the mushroom mixture. Cook for 2 minutes.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly until the liquid is absorbed.
7. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes.
8. Stir in the grated parmesan cheese and season with salt and pepper.
9. Serve the chanterelle risotto hot, garnished with fresh parsley.
10. Enjoy your homemade chanterelle risotto!

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