Samad’s Comfort Food This Fall: Chanterelle and Porcini Mushroom Risotto

Step into Samad’s kitchen this fall! Take a look at one of his famous recipes the Chanterelle and Porcini Mushroom Risotto. We’ve even added the recipe so you can make this delicious dish at home.

Mushrooms are the protagonists of many tasty recipes typical of the autumn period. In this chanterelle and porcini risotto, two of the most delicious varieties meet and give us the first course with a simple and refined taste.

COOKING TIME: 30 min

PORTIONS: Four

TOTAL TIME: 30 min

INGREDIENTS:

• 240 g (8.47 oz) of Carnaroli Rice
• 200 g (7.05 oz) of Porcini
• 1 Large Porcino
• Grated Parmesan Cheese
• Butter
• 1 Shallot
• Extra Virgin Olive Oil
• 6 Cups Vegetable Broth
• 1 Glass of White Wine
• Pepper
• Parsley
• Sage

Phase One:

To prepare the porcini risotto, start by placing the mushrooms on a cutting board. Clean the mushrooms with a sponge and a small knife, without washing them, to remove the earthy parts, then cut them into strips.

Phase Two:

Chop the shallot and fry it in a saucepan with a drizzle of oil. Add the rice and toast it, then blend with the wine. Let the alcohol evaporate, then wet the rice with a ladle of hot broth and cook it, adding more broth if necessary.

Phase Three:

Halfway through cooking, add the mushrooms and mix. When the rice is cooked, remove the saucepan from the heat and add a little grated Parmesan cheese and a knob of butter and stir vigorously to emulsify. Let it sit for 5 minutes then serve.

We hope you enjoy this recipe! Let us know in the comments what types of recipes you’d like to see on the blog moving forward.