Chanterelle risotto

https://www.ica.se/recept/kantarellrisotto-722748/

A creamy chanterelle risotto with white wine, chanterelles and grated parmesan. Enhance the mushroom flavor with mushroom broth. The chanterelle risotto is perfect as an accompaniment to, among other things, game dishes, with a salad or just to eat as it is.



Ingredients
4 servings

2 banana shallots onions
1 garlic clove
11 - 12 dl mushroom broth (water and cubes or stock)
2 tbs polive oil
3 dl risotto rice, carnaroli or arborio rice
2 dl white wine or cooking wine
250g chanterelles (about 8 dl)
50g butter
2 1/2 dl finely grated parmesan
salt
black pepper

Do this:

Peel and finely chop the onion and garlic. Bring the broth to a boil and keep it warm.

Sauté the onion in the oil in a heavy-bottomed saucepan, without colouring. Increase the heat and add the rice, sauté until it becomes glossy. Add the wine and simmer until almost all the liquid has boiled away.

Dilute with hot broth while stirring. Start with 3-4 dl and then add 1 dl at a time as the rice absorbs the broth. Let it boil slowly and stir often. The rice is cooked after 15-20 minutes. Remove a few grains of rice and taste. There should be a core that gives some chewiness.

Trim and clean the chanterelles, split the large ones. Fry the chanterelles in half the butter in a frying pan until golden. Season with salt and pepper. Stir them into the risotto.

Add more liquid if necessary and cook until the rice is cooked through. Finish by stirring in the Parmesan cheese and remaining butter.

The risotto should now be quite loose and creamy in consistency. Thin with more broth if necessary. Season with salt and pepper.

Serve immediately on warm plates.