Risotto Arborio with Funnel Chanterelle Mushrooms
Ingredients:
- 250 gr funnel chanterelles
- 1 tbsp butter
- 1,4 l vegetable stock
- 1 yellow onion (or 3 shallots)
- 1 celery stalk
- 2 tbsp oil
- 350 Riso Scotti’ Arborio rice
- Juice of ½ lemon
- 1 tbsp dried thyme (or 15 fresh sprigs)
- 80 gr grated Parmesan cheese
- Salt
- Freshly ground black pepper
- (a little water, if needed)
Procedure:
Clean and halve the funnel chanterelles, there might be sand inside. Tear or cut the larger ones into smaller pieces. Bring the vegetable stock to boil in another pot. If you use fresh thyme, add the sprigs to the stock to simmer. Peel and chop the onion. Finely chop the celery stalk.
Sauté the funnel chanterelles in a pot without fat to let their liquid evaporate. Add the butter and fry briefly. Transfer the mushrooms to a plate to wait. Add oil to the pot and sweat the onion and celery until soft. Add Riso Scotti Arborio rice and continue sautéing until it turns translucent. Add the vegetable stock in a few batches, stirring well so the rice releases its starch. Add lemon juice and mushrooms. You can reserve a few of the prettiest mushrooms for garnish. Grate the Parmesan cheese. When the rice is almost al dente, stir in the cheese. Check the salt and add a few twists of black pepper. If the risotto starts to dry out, add a splash of water. Serve and enjoy!
