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Chanterelle mushrooms and tarragon risotto

Risotto after pasta, is my second favourite in terms of quick lunch ideas and recipes. It will adapt to the seasons and will use whatever is available. Mushrooms are a must, and when I saw the chanterelle at Natoora kiosk at EATaly I couldn’t resist.

I love how versatile risotto can be, but also it’s a one pan wonder.

Did you know that ‘mantecatura’ comes from the word ‘manteca’ and refers to the way of transforming dairy into cream? In this instance butter.

Method

  1. Heat a large frying pan on medium heat. Add 20 gr of the butter to the pan and let this foam.
  2. Add the shallot and let it become translucent, this will take about two minutes.
  3. Once the shallot is ready, add the rice and let this toast for about 3 minutes. Steam with the wine if using, if not start by adding the stock.
  4. In the meantime in a smaller pan, cook the mushrooms. Start by adding the butter and the crushed garlic, and pan-fry the mushrooms until just cooked. These will be added to the risotto just before the mantecatura.
  5. Keep adding the stock to your rice in 100 ml/150 ml increments and taste to check whether more seasoning is needed.
  6. Once you have the last 100 ml of stock, add this as well as the mushrooms and finish the cooking of the rice. The overall dish shouldn’t take longer than 18 minutes.
  7. As soon as the rice is cooked, it’s time for the mantecatura. Take the pan off heat and add the other 20 g of butter and Parmigiano Reggiano, the more the better, and fold the rice, rather than mixing. The reason why we add cold butter and we do this step off heat, it’s to ensure that the rice doesn’t overcook but also that the butter will melt slowly. Enjoy served with fresh tarragon leaves and more Parmigiano. Buon Appetito!
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Ingredients for 2 portions

  • 150 g carnaroli rice
  • 80 g chanterelle mushrooms – or 150 g preferred mushrooms, frozen is also an option
  • 40 g unsalted butter + 20 g for the mushrooms
  • 1 small shallot thinly diced
  • 1 crushed garlic clove
  • 1/2 glass of dry white wine – optional
  • 500 ml of preferred stock
  • Fresh tarragon leaves
  • Salt and pepper to taste – if required depending on the stock
  • Freshly grated Parmigiano Reggiano to serve

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