1/
Grate the Parmesan cheese: Use 60g when mixing it with butter in Step 12. Reserve the rest for serving as desired.
2/
Prepare the chanterelles: Gently clean them with kitchen paper and cut them into bite-sized pieces. Set aside about 6 pieces for garnish.
*Chanterelles
3/ Chop the onion: Finely chop the onion and set it aside.
4/
Make the stock: In a pot, bring 1 liter of water to a boil, then add the bouillon to make the stock.
5/
Sauté the chanterelles: Heat 1 tablespoon of butter in a frying pan, then add the chanterelles and sauté until fragrant. Set aside.
6/
Sauté the onion: In a large pot, melt 2 tablespoons of butter, then add the onion and sauté until soft.
7/
Toast the rice and add white wine: Once the onion is soft, add the rice and sauté over high heat for about 3 minutes. Pour in the white wine and let it evaporate over high heat.
8/
Start adding the stock: Once the alcohol has completely evaporated, add 2 ladlefuls of stock to the pot.
9/
Continue cooking and add chanterelles: When the rice has absorbed the liquid, add more stock as needed. Then, add the sautéed chanterelles and mix well.
10/
Cook until creamy and season: Continue adding stock until the rice reaches a creamy consistency. Season with salt halfway through to adjust the taste.
11/ Prepare the garnish: Heat a small amount of butter in a frying pan and sauté the reserved chanterelles for garnish.
12/
Finish with cheese and butter: When the rice is creamy and tender, turn off the heat and mix in 60g of Parmesan cheese and 1 tablespoon of butteruntil well combined.
13/
Final seasoning: Taste and adjust with salt and pepper as needed.
14/
Serve and enjoy: Plate the risotto, top with the sautéed chanterelles, and sprinkle with Parmesan cheese if desired
Chanterelle Mushroom Risotto (Risotto ai Finferli) – The Ultimate Fall Dish
