Table Salt

Chanterelle Risotto

Mushroom season is here – both in the forest and at the grocery store! Wherever you pick your mushrooms, this warming chanterelle risotto is the perfect autumn dish.

Main course

4 Servings

Ingredients

2 shallots

1 garlic clove

2 dl white wine or cooking wine

2 tbsp olive oil

3 dl risotto rice (e.g. Arborio or Carnaroli)

Approx. 12 dl mushroom stock

300 g chanterelles

50 g butter

1 dl grated Parmesan + extra for topping

2–3 tbsp chopped parsley

JOZO Fine Salt

Instructions

Finely chop the shallots and garlic. Sauté in olive oil until soft. Add the rice and stir until it’s evenly glossy. Pour in the wine and let it absorb.

Lower the heat to medium. Time for the stock! Add about 1 dl at a time, stir, and let it absorb before adding more. Keep going until the rice is creamy but still al dente – about 18–20 minutes. Stir often!

Fry the chanterelles in half of the butter, then mix them into the risotto. Add the remaining butter and grated Parmesan, and stir well. Season with salt. Serve with extra Parmesan and chopped parsley on top.