Risotto With Chanterelles and Asiago DOP Cheese

risotto_chanterelles_3

The chanterelles season is back, finally 🙂

I love them, and I love to cook them very simply, indeed my favorite recipe is with pasta (click HERE to say the previous recipe) and almost nothing else added. But also in the risotto they are great, and in this case I decided to add also a cheese like the Asiago cheese, it adds creaminess but it doesn’t have a flavor which is too strong, so it doesn’t cover the chanterelles flavor.

Let’s see!

 

INGREDIENTS (4 people):

  • 320-340 g rice (Carnaroli or Vialone Nano types, but in this case I used a less common type: Baldo)
  • 400 g chanterelles (the clean weight)
  • 140 g Asiago DOP
  • 1,2/1,5 liters of vegetable stock
  • 2 cloves of garlic
  • 1 glass of dry white wine
  • 50-60 g butter
  • salt

 

  1. First of all carefully clean the chanterelles, remove the ground carefully with a brush and a wet towel, but as for the porcini DON’T wash them, otherwise you’ll lose a lot of their flavor. Cut and throw away the possible parts with maggots.risotto_chanterelles_2
  2. If you didn’t prepare it already, prepare also the vegetable stock (carrot, onion, celery, bay leaves, pepper, salt, etc.).
  3. Take a pan and heat about 30 grams of butter, then add the garlic. When the garlic gets some color remove it and add the chanterelles (cut in pieces of about the same size) and cook them for about 8-10 minutes, season with salt and then switch off and keep them aside for later. In the same pan add now another piece of butter and cook the onion, chopped very small, until soft.
  4. Now take a pot and heat it, then add the rice and toast it for few minutes, 2-3 minutes, keep it moved with a wooden spoon (or simply make it “jump” by moving the pot) every 20-30 seconds and when you cannot touch the rice with your hands and you see that the grains have become a bit shiny/transparent then it’s toasted. This is the moment to add the white wine, keep the heat higher until the wine has reduced. From now count the time to cook the rice (read it on its package).
  5. Then add some ladles of vegetable stock, enough to cover the rice. Keep adding stock when it’s needed. Add also the onion.
  6. After 10 minutes add the chanterelles, and just 2-3 minutes before the rice is cooked add also the Asiago cheese cut into small cubes. Stir gently with a wooden spoon until perfectly melted.
  7. When the rice is ready switch off and add the remaining butter and the finely chopped parsley. Stir and wait a couple of minutes.
  8. Serve it 🙂

 

risotto_chanterelles_1

risotto_chanterelles_4

Advertisements

6 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

  2. A delicious risotto–and a pretty one, too. Chanterelles are my favorite mushroom. I haven’t tried Baldo rice, but will look around for it to see what kind of result it gives.

    Liked by 1 person

    1. Thanks 🙂 Baldo is a bit different (I wrote it simply because this time I used that), but as I wrote Carnaroli or Vialone Nano are perfect too.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s