Smoked Risotto with Chanterelles

Ingredients

• Carnaroli Rice 10 oz
• Pickled Chanterelles 10 oz
• Garlic 5 cloves
• Shallot 1 head
• Butter 0 oz
• Olive Oil 0 fl oz
• Dry White Wine 0 fl oz
• Parsley 0 oz
• Scallions 0 oz
• Grated Pecorino Pepato Cheese 0 oz
• Chicken Broth 1⅕ l
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the core from three cloves of garlic (it can be bitter) and chop finely. Dice the shallot into small cubes.

Step 2

In a saucepan, heat 50 g of butter and 50 ml of olive oil over low heat. Sauté the garlic until it becomes fragrant, then add the shallots and continue to sauté for a couple more minutes.

Step 3

Add the rice and a pinch of salt to the saucepan and sauté for 2–3 minutes. Pour in the wine and let it reduce for a couple of minutes, stirring. Add a ladle of hot chicken broth, stirring until the broth evaporates. Repeat by adding another ladle of broth and continue this process until the rice reaches an al dente texture. This will take about 20 minutes.

Step 4

Tear the chanterelles in half. Crush two small cloves of garlic and sauté them in a pan with 50 ml of olive oil for a couple of minutes, then remove them. Add the chanterelles to the pan, season with salt and pepper, and sauté for 5–7 minutes.

Step 5

Add the mushrooms to the risotto, stir, then add butter, a splash of wine, chopped parsley, green onions, and Parmesan cheese.