- 1 onion (finally chopped)
- 2 garlic cloves (finally chopped)
- 10 deciliter vegetable stock
- 3 tablespoon olive oil
- 3 deciliter arborio rice
- 3 deciliter white wine
- 3 tablespoon butter
- 300 grams trumpet chantarelle
- 2 deciliter grated parmesan cheese
- salt and pepper
- Heat up the broth and keep warm.
- Fry the chopped onion and garlic in the olive oil in a thick-bottomed saucepan. Don't fry it too much it gets dark, just so it softens.
- Add the rice and fry a for 1 minute.
- Pour on the wine and let it boil until the rice has soaked it up Keep stirring so it doesn't get stuck on the bottom of the pan.
- Pour in about 4 deciliters of the broth and stir. Let it boil slowly until it absorbs and pour in more broth, about 1 deciliter at a time.
- Let the rice cook for about 20 minutes. Taste the rice. The rice should not be overcooked. It should be soft on the outside and a little hard at the center.
- Prepare the mushrooms by cleaning them and removing all dirt if there is any.
- Fry the mushrooms in a pan with butter until they are soft and some water has evaporated. Season with salt and pepper. Do not oversalt them. The broths and cheese will also make the risotto salty.
- Stir the mushrooms into the rice.
- (optional) If you want you can stir in 2 tablespoon butter into the rice to make it creamier.
- Add grated parmesan cheese and stir it around. The risotto should be a little loose and creamy.
- Season with salt and pepper if needed.
- Time to eat 😉