Chanterelles and Provolone Risotto
For some reason, I always was scared of trying to make risotto at home. But after actually trying, it is quite easy, tedious but easy.
As it is Chanterelle season and I recently had a lovely chanterelle risotto in a restaurant, I decided to make some at home and it turned out lovely.
I like to use big chunks of Chanterelle mushrooms and add little pieces of white or brown mushrooms to make it more shroomy. Also the gentleness of the provolone complements the flavour of Chanterelles very well.
Of course, if you want it to be vegan you can leave the cheese out. It is generally "creamy" or saucy enough just from the rice and stock.
I like risotto to have a little bit of a bite, but if you prefer it softer, you can add more stock and cook it for a bit longer.
Finally, I use chicken stock for this recipe but you could easily replace it with mushroom or veggie stock.
Ingredients for 5-6 persons
500gr of risotto or any other short grain rice
250gr of Chanterelles mushrooms
150gr of white or brown mushrooms
2 glasses of dry white wine
1 clove of garlic
1.5 litres of chicken stock
150gr of provolone
Some olive oil
Cut the Chanterelle mushrooms into big chunks and mince thinly the white or brown mushrooms.
Dice the onion, crush the garlic and grate the provolone.
Preheat some olive oil on high heat in a pot and sear the Chanterelle until golden brown. Remove from the pot and reserve for later.
Add a little bit more olive oil and cook the minced mushrooms with a good pinch of salt and some black pepper on high heat until all the water they render is evaporated. Remove from the pot and reserve for later.
Preheat the stock in a separate pot.
Reduce the heat to medium-low, add a little bit of olive oil if the pan is dry after the mushrooms, and add the diced onion.
Cook the onion until it begins to turn translucent, then add the rice and stir for 2 minutes.
Add the wine and cook until the alcohol smell disappears.
Add a ladle of the stock to the rice and stir until it gets thick, then repeat this process until all the stock is used and the rice is cooked. It generally takes 15 to 20 minutes.
When you add the last ladle, add also all the cooked mushrooms as well as the garlic and the grated provolone.
Mix well and serve.