Chanterele Risotto RecipeOrigin: Italian Period: Traditional |
Ingredients:
1 small red onion, finely chopped 
Chanterele Risotto Preparation:Method:Add half the butter to a frying pan and use this to gently fry the onion and garlic until soft and golden. Now add the basil and chanterelles and cook for a few minutes before adding the rice. Fry to coat the rice grains in the butter and continue cooking for 4 minutes before adding the wine and half the stock. Bring to a boil, reduce to a simmer then cover and allow to continue cooking. Check every now and then, topping-up the liquid when the risotto becomes too dry. Continue cooking until the rice is creamy and just al dente (about 30 minutes). Add the remainder of the butter and the parmesan cheese at this point. Cook for a few more minutes, stirring all the while then serve with crusty ciabatta and a green salad. |
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