A delicious Risotto with saffron and chanterelles, a variety of mushrooms with a delicate flavor that are also available in stores late September-October. They are often preserved in oil, but I would say they fit perfectly in risotto.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3/4 cup Carnaroli rice
- 10 1/2 oz chanterelle mushrooms
- 2 1/2 cups vegetable broth (salted)
- 1 shallot
- 1/3 cup dry white wine
- A few sprigs marjoram
- A few sprigs thyme
- 1 clove garlic
- 1 packet saffron
- 1 1/2 tbsp butter
- 1 oz Parmigiano Reggiano DOP (grated)
- 4 tsp extra virgin olive oil
Tools
- Kitchen Scale
- Brush
- Casserole
- Pan
Steps
Start by cleaning the chanterelles using a brush to remove dirt from the grooves. Once cleaned, place them in a colander, quickly rinse under water and drain well. In a pan, pour a little oil with garlic, thyme, and marjoram. As soon as it starts to sizzle, add the chopped mushrooms and let them cook on high heat for 10 minutes, moistening with a ladle of hot broth.
In a casserole, pour the oil and sauté a finely sliced shallot without burning it. Add the rice, let it toast for a few minutes, then deglaze with the white wine. Dissolve the saffron in a ladle of boiling broth and add it to the rice.
Continue cooking the rice by adding hot broth as it dries. Before the rice is fully cooked, 5 minutes prior, add the hot chanterelles (without garlic) and finish cooking. Stir in the butter, mix with Parmesan, and serve the Risotto with saffron and chanterelles piping hot.
