Ingredients
- 900 ml vegetable or chicken broth
- 350 g fresh chanterelles, cleaned, larger mushrooms halved
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 250 g Arborio or Carnaroli risotto rice (about 1 1/4 cups)
- 125 ml dry white wine (1/2 cup)
- 1 teaspoon fresh thyme leaves, plus extra to serve
- 40 g Parmesan, finely grated, plus extra to serve
- 60 ml double cream
- sea salt and freshly ground black pepper, to taste
Instructions
- Warm the broth: Pour the broth into a saucepan and keep it hot over low heat while you prepare the risotto.
- Cook the chanterelles: Heat the butter and 1 tablespoon olive oil in a large, deep non-stick skillet over medium-high heat. Add the chanterelles and cook for 5–7 minutes, stirring occasionally, until their released liquid has evaporated and the mushrooms are lightly golden. Season lightly with salt and pepper. Transfer to a plate and set aside.
- Sauté the aromatics: Reduce the heat to medium and heat the remaining 1 tablespoon olive oil in the same pan. Add the shallot and cook for 3–4 minutes, until soft and translucent. Add the garlic and thyme and cook for a further 30 seconds, stirring.
- Toast the rice: Add the rice and cook for 1–2 minutes, stirring to coat the grains in the oil, until the edges begin to look slightly translucent. Pour in the wine and simmer, stirring, until it is almost completely absorbed.
- Cook the risotto: Add the hot broth one ladleful at a time, stirring regularly and allowing each addition to be mostly absorbed before adding more. Continue for about 15 minutes, adjusting the heat as needed to maintain a gentle simmer.
- Add the chanterelles: Stir in most of the cooked chanterelles, reserving some for garnish, and continue cooking, adding more broth as needed, for another 3–5 minutes, or until the rice is creamy but still al dente.
- Finish the risotto: Remove the pan from the heat and stir in the Parmesan and cream until well combined and creamy. Season to taste with salt and freshly ground black pepper. If the risotto is too thick, stir in a splash of hot water or broth until it reaches a creamy, slightly loose consistency.Divide between bowls and top with the reserved chanterelles, extra Parmesan and fresh thyme leaves. Enjoy!
Nutrition
Notes
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