What to do for a Monday lunch with practically nothing in the fridge? Eggs, onions, butter… I look in the cupboard and the arborio rice is making soup. But what risotto? I remembered the little package of dried Chanterelle mushrooms that I had gotten a while ago, an ingredient that I hadn’t used until then.
As for the mushroom… it tastes better than it smells raw. It’s okay that I felt it on the plate and didn’t taste it. Trying to explain it better: if you took it off, you would notice the difference, but without knowing exactly what, you know? It has a taste, but it is not something usual… it has a hint of meat and something from the “earth”. What matters is: I liked it and I would do it again, easy.
To cook the rice, I used shrimp broth that was in the freezer. I don’t think it made much of a difference, but the result was pleasing. Use any broth you want, I suggest vegetable or chicken as they are lighter and smoother. At the end of the article, I suggested a light vegetable broth.
We know that in Italian risotto It’s risotto with two “ts”, but on Google search in Portuguese it’s almost impossible to find.
Chanterelle Mushroom Risotto
Makes: 1 portion
- 1/2 cup water (boiling)
- 10 g dried chanterelle mushrooms (or other dried mushroom)
- 1/2 cup arboreal rice (rice for risotto)
- 1/4 onion (chopped or grated)
- 2 soup spoons oil
- 1 soup spoon butter without salt
- 3/4 cup dry white wine
- 4-5 cup vegetable broth (or hot water)
- 20 g Parmesan cheese (grated)
- 10 g butter without salt (for creaming)
- refined salt (August)
- ground black pepper (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Hydrate the Chanterelle in boiling water, let it rest for 15 minutes. Drain and cut into smaller pieces. Add the hydration water to the broth without letting the particles (dirt) at the bottom mix with the whole.
- In a pan, sauté the onion with the oil and butter until it becomes transparent. Add the chopped mushroom and sauté well. Add the arborio rice, sauté until the grain becomes slightly transparent. Add the dry white wine and stir constantly and when it dries, add the broth, which should be at a boiling point. Season.
- Keep adding more broth as it dries. For this amount of rice, on average, you will need 4 cups (~1L) for it to be al dente. If you like it softer, add more broth and taste. Adjust the salt.
- When the rice reaches the desired doneness, remove from the heat and add the grated parmesan and butter. And stir vigorously. This is called mantecare which guarantees the creaminess of the risotto.
- Some recommend waiting 5 minutes before serving… I served it straight away and everything went well. If desired, sprinkle more grated parmesan.
