Chanterelle risotto

It's that time of year again! Chanterelles are everywhere, although it's apparently not a great mushroom year. I do my picking at the grocery store rather than in the woods, and my favorite thing to make is this chanterelle risotto. I've told you about it before, but it's been a while! Here's the recipe as I made it last time, slightly different, but not much, from the old one.

Chanterelle Risotto
Serves two, generously

olive oil
butter
150 g arborio rice
125 ml white wine
1 litre of chicken stock (or vegetable stock)
1 yellow onion, diced
1 clove of garlic, minced
200 g golden chanterelles
handful of parmesan

Fry the golden chanterelles in a pat of butter until some of the moisture is evaporated. Set aside. Start the actual risotto by frying the onion and garlic in a little bit of oil (or butter, if you prefer). Bring the stock to a boil. Add the rice to the onion, and let fry for a couple of minutes, until lightly browned. Add the wine, and stir while it all evaporates.

Then proceed as usual, adding the stock one ladle at a time. Stir more or less constantly, and let the stock slowly melt into the rice. As soon as it looks dry, add more stock. Keep tasting - it'll take about 20 minutes. You might not use all the stock, and you might need more (just use hot water). It's impossible to tell in a recipe, really.

When it's pretty much done, add the golden chanterelles. Finally, stir in the parmesan, and if needed add salt, pepper, honey or lemon juice if you want it more salty, peppery, sweet or sour. All up to you!

Recipe in Swedish:
Kantarellrisotto