This chanterelle risotto is a sublime vegetarian dish for dinner parties.
Ingredients
- butter: 2 Tbsp
- fresh garlic: 2 clove (chopped)
- chanterelle mushrooms: 2 cups (sliced)
- butter: 2 Tbsp
- arborio rice: 2 cups
- vegetable broth: 5 cups
- freshly grated Parmesan cheese: 2 cups
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
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Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
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Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.
