Ingredients

• 1 cup medium grain rice
• 1/4 cup dry white wine
• 1 garlic clove, minced
• 1 medium onion, finely chopped
• 2 1/2-3 cups chicken broth
• 1 1/2 cups chanterelle mushrooms, chopped
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1/3 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Risotto With Chanterelle Mushrooms directions

• 1

  Heat broth in cooking pot and simmer on low heat.

• 2

  Melt 1 tablespoon butter in a large sauté pan. Add mushrooms and sauté until tender, stirring occasionally. Cover and set aside.

• 3

  In a separate large skillet, heat olive oil. Add onion and garlic and sauté until onion becomes soft. Add rice and stir to coat. Add wine and cook until wine evaporates, stirring constantly.

• 4

  Pour in a 1 cup of the broth and, stirring, allow the liquid to be absorbed by the rice before adding 1/2 cup of chicken broth. Cook this way, stirring all the time, about 25-30 minutes or until the rice is tender and creamy. You might not use all the broth. Add the mushrooms and heat through.

• 5

  Remove from heat and mix in butter and cheese. Season with salt and pepper to taste. Serve on warm plates.