Risotto di Girolle (Chanterele Risotto) is a traditional Italian recipe for a classic vegetarian dish of chantarelle (girolle) mushrooms cooked with Arborio rice in a white wine and vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Chanterele Risotto (Risotto di Girolle).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp finely-chopped basil leaves
250g chanterelle mushrooms
90g butter
60g freshly-grated Parmesan cheese
180g Arborio rice (or other risotto rice)
150ml white wine
450ml vegetable stock
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.
)
Click on the image, above to submit to Pinterest.