Chanterelles risotto with fresh tomatoes
Risotto is one of my favourite dishes, and chanterelles are the mushrooms I like the most. That is why I decided to combine them perfectly and add a fresh summer tomato. The dish has a beautiful colour and tastes equally good. Summer risotto with chanterelles and fresh tomatoes. Enjoy!
- risotto rice - 300g
- Chanterelle mushroom - 200g
- onion - 1 (chopped)
- tomato - 1 medium (peeled and diced)
- vegetable stock - 1000ml (hot)
- white wine - 125ml
- butter - 3 tablespoons
- Parmigiano Reggiano - 50g (grated)
- dill - for garnish
- Clean the chanterelles with a damp cloth and trim off any dirty bits. Do not wash.
- Heat two tablespoons of butter in a frying pan and fry the onion and chanterelle mushroom for 10 minutes, until softened and lightly browned.
- Add the rice and stir to coat all the grains in the butter.
- Gradually add two ladles of the hot stock. Cook, stirring occasionally, until all the stock has been absorbed into the rice.
- Gradually add the wine. Cook, stirring occasionally, until all the liquid has been absorbed into the rice.
- Add one small ladle of the hot stock. Stirring the rice with a wooden spoon to prevent it sticking to the pan.
- Continue cooking, stirring and adding the liquid until the rice is al dente. The total cooking time of the risotto is about 20-30 minutes.
- Add tomato and cook for 2 minutes.
- Remove the pan from the heat. Stir in the butter for extra richness and the Parmigiano Reggiano to perfect finish.
- Allow the risotto to rest for 2-3 minutes before serving and sprinkle with fresh dill.