50 ml olive oil
50 g butter
500 g risotto rice (arborio)
500 g fresh chanterelle or porcini mushrooms, cleaned and sliced
150 ml white wine
Approx. 2.5 l chicken or vegetable broth, heated through
50 g grated Parmesan cheese
cream cheese (opt.)
salt, pepper, saffron
Mince the shallots and fry them in the olive oil and half of the butter until transparent. Add the mushrooms and keep frying. Add the rice and stir to coat the grains with oil/butter; fry for a few minutes. Stir in the white wine and continue cooking until the wine has evaporated.
Start adding ladelfuls of broth to the rice, stirring until the rice has soaked up all of the broth in between additions. As you add broth, keep stirring the rice up gently from the bottom so that it doesn’t stick. The rice should be quite damp and creamy, but not soupy- this takes about 18-20 minutes. Remove from the heat, add salt & pepper to taste, a few threads of saffron, the rest of the butter, Parmesan and optional cream cheese. Serve at once.