Chanterelle Risotto

At the urging of my muse, I tried out a variation of the risotto using seasonal mushrooms - that is: chanterelles.

Ingredients:
- olive oil
- 2 cloves garlic
- 3 medium onions
- 330 g (11.5 oz) chanterelles
- 500 g (1.1 lb) arborio rice
- 3 x 1 dL (3 x 0.4 cup) white wine
- 7 x 1 dL (7 x 0.4 cup) chicken stock
- 1.5 dL (0.6 cup) cream
- 50 g (1.7 oz) parmigiano reggiano
- salt & pepper
served with:
- one head cauliflower

Crushed garlic and and chopped onion was sautéed in a little olive oil in a large pot. After a few minutes the rinsed and coarsely chopped chanterelles were added and the heat was reduced to medium. After an additional few minutes, the rice was added followed by the first portion of white wine. The volume was reduced with occasional stirring before adding the second portion of wine. And so on with the third portion of wine as well as the portions of chicken stock.

While the risotto cooked, the head of cauliflower was boiled in lightly salted water.

When the last portion of chicken stock was absorbed by the rice, the cream and freshly grated parmigiano reggiano was added and the risotto was seasoned to taste with salt and black pepper.

Served with the cauliflower on the side - dense, so don't serve too much.

The white wine, by the way, was an Argentinian sauvignon blanc and quite respectable.