Chanterelle Risotto with Steamed Asparagus and Truffled Parmesan
Serves 4
Ingredients
- 15g dried Chanterelle mushrooms
- 500ml hot water
- 1 litre vegetable stock
- 120g unsalted butter
- 1 small onion, finely diced
- 1/2 small leek, finely diced
- 1 clove garlic, crushed
- 500g Arborio rice
- 250ml white wine
- 50g parmesan cheese, grated asparagus spears, blanched
- 100g truffled parmesan, shaved with a peeler
Method
- Soak chanterelles in the hot water for 20 minutes.
- Drain the liquid into the vegetable stock.
- Chop the mushrooms finely.
- Heat the stock in a saucepan.
- In a wide-based pan, melt half the butter and sauté the onion, leek and garlic until opaque.
- Add the rice and stir until the rice is coated with butter.
- Add white wine and cook a few minutes to allow the alcohol to cook off.
- Add stock one cup at a time making sure it is absorbed slowly, so that the rice is firm but tender.
- Stir in remaining butter and the grated parmesan.
- Serve with blanched asparagus spears and shaved truffled parmesan.
Note: Chanterelles can be replaced with other mushroom varieties and truffled parmesan can be replaced with plain parmesan.
Recipe From
The Treasury on King William
This recipe features in the 'Great SA Restaurants Cookbook'
This recipe goes well with...
