It is still quite warm in this corner of the world but you can definitely tell fall has arrived when walking through the market stands. Figs, pumpkins, apples, chestnuts, grapes everywhere. I couldn't resist when I saw a bright yellow basket of chanterelles the other day (although I was not quite as excited while I stood in my kitchen cleaning them). There really is nothing better for an early Sunday dinner than a nice, creamy risotto that tastes like the forest in autumn.
You can pretty much put anything you fancy into a risotto but there are a few things that are a must in my book and that involve a lot of Italian words like al dente, all'onda, mantecazione, Vialone nano and Carnaroli.
Go here if you want to find out what any those words mean or if you need a risotto tutorial. I made an exception to one of my rules and used chicken stock to make my mushroom risotto instead of vegetable stock because I had some homemade stock in the freezer and I thought it would add flavor to the dish.
The amounts below are approximate.
Ingredients (5/6 servings)
500gr chanterelle mushrooms (finferli)
500gr rice
vegetable/chicken stock
2-3 tbsp butter
oil
1/2 cup parsley, chopped
2-3 cloves garlic, chopped
1 cup grated Parmesan cheese
pepper for garnish
Clean and chop the mushrooms into bite size pieces. Heat olive oil in a heavy-based pot and the stock in a separate pot. Peel and chop up a couple of cloves of garlic and lightly brown in the oil. Add in the mushrooms and a most of the parsley (set aside a little for garnish) and cook a few minutes before toasting the rice. Cook the risotto following the tutorial. Remember to add the butter and grated Parmesan cheese a few minutes before serving, making sure you mix fast to release the starch. Garnish with a little more parsley, a good sprinkling of Parmesan cheese and pepper.
For a vegetarian dish, substitute chicken stock for vegetable stock.
