Risotto with Chanterelles, Shallots, and Parmesan
Risotto • Italian
Description
Risotto with chanterelles, shallots, and parmesan
Ingredients
- Chicken Broth 25 fl oz
- Salted Butter 4 tablespoons
- Shallot 2 pieces
- Pickled Chanterelles 15 oz
- Salt to taste
- Ground Black Pepper to taste
- Nerone Rice 5 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Pour the broth into a pot and bring to a boil, then reduce the heat and keep it warm.
Step 2
Melt half of the butter in a small saucepan over high heat, add the chopped shallots, and sauté for 1 minute. Add the whole small chanterelles and sauté until soft for 5 minutes. Season with salt and pepper and transfer to a bowl.
Step 3
In the same saucepan, melt the remaining butter over medium heat, add the rice, stir well, and sauté for 3 minutes. Pour in a glass of hot broth and cook, stirring, until the liquid evaporates. Continue cooking, adding broth, for about 25 minutes until the rice is tender and creamy. Add the mushrooms before pouring in the last portion of broth. Add the Parmesan, check the salt, and serve immediately.
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