Chanterelle Risotto

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Step 1

Finely chop the mushrooms, onion, and garlic. Fry the mushrooms first in a dry pan to remove the liquid, then add a knob of butter and sauté for a moment. Add a splash of sherry and sauté until it has evaporated. Season with salt and black pepper.

Step 2

Pour half of the mushrooms onto a plate and set aside, and put the remaining mushrooms into a blender or an immersion blender’s bowl.

Step 3

To the blender, add 50 g of softened butter, grated Parmesan cheese, and about 1 tablespoon of thyme leaves. Blend until smooth puree.

Step 4

Pour the chicken stock into a pot and heat it up.

Step 5

Add olive oil (or butter) to a high-sided pan and sauté the onion and garlic briefly over low heat. Add the rice and continue sautéing for about 5 minutes until the rice is translucent and has a slightly toasty aroma. Add the sautéed mushrooms and white wine. Sauté until the wine has been fully absorbed. Then, add a ladleful of broth and simmer until the liquid is almost absorbed into the rice before adding the next ladleful. Continue this process for about 15-20 minutes until the risotto has a creamy consistency, but the rice still retains a slight firmness.

Step 6

Pour the mushroom puree into the mixture and add a ladleful of liquid if the risotto is too dense. Whisk vigorously with a firm whisk while gently shaking the pan for a moment.

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