Autumn is here, the best time for mushroom hunting! I have great memories of when we went hiking in Sweden and all the forests and swamps were full of mushrooms and berries during this season. And that time I had the chance to enjoy yellow and grey chanterelles a lot, and since then I really loved this versatile ingredient. The best way to use these freshly picked mushrooms is by cooking the most delicious Mushroom Risotto!
Risotto is a Northern Italian dish, and it's extremely popular around the world because it's so easy to add varied ingredients to the basic recipe and create your own favourite. The original recipes use white wine too, but this time I haven't used any, and it was still so tasty. You can hear that it's not easy to make a good risotto, but no stress, it's not that difficult! You can do it!
This time I haven't used any meat since mushrooms are so yummy on their own. This amount of food is enough for two :)
- 250 g chanterelles or other mushrooms
- 1 shallot
- 1 - 2 cloves of garlic
- Olive oil
- 6 handful risotto rice
- 800 ml stock from meat, fish, or vegetables + and a little extra just in case
- 1 tbsp butter
- 2 handful of grated Parmesan + some for serving
- Salt, pepper
- Parsley leaves - freshly chopped
- Toasted-salted walnuts - for serving, optional
- Fry the finely chopped shallots and pressed garlic on 4 tbsp olive oil in a pot.
- Add the chopped mushrooms and fry them as well.
- Incorporate the rice and stir it for 2 minutes.
- Add a large pinch of salt and pepper.
- Add 150 ml stock, stir the risotto continuously from now. Do it with a silicone spatula to don't break the ingredients. Make sure you cook it on medium heat.
- Once the rice absorbed the stock, add another 150 ml and repeat it till the rice will be soft but still holds its shape. If you used all the stock, but the rice is still crispy in the middle add some extra stock and cook it till the consistency will be perfect.
- Incorporate the butter and when it melted fold in the grated Parmesan to get a perfect creamy-silky texture.
- Put the lid on and put the pot aside till you chop some parsley.
- Add the chopped parsley to the risotto.
- Serve it with crispy, toasted-salted walnuts on top and you can add some freshly grated parmesan too.