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Creamy risotto with chanterelles, asparagus, and parmesan - photo 1
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Creamy risotto with chanterelles, asparagus, and parmesan

Pikantne Main Dishes Lunches Italian Cuisine 50 min Medium 6 wyświetleń ~54.69 PLN - (0)
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Description

This dish is the essence of Italian elegance and seasonal simplicity, perfect for someone who doesn't have a specific idea for lunch but craves something special. Risotto is a traditional dish from northern Italy, whose secret lies in a special variety of rice rich in starch (like Arborio or Carnaroli) and the slow cooking technique known as 'mantecatura'. Our version combines the earthy, slightly peppery flavor of fresh chanterelles with the delicate, crunchy sweetness of green asparagus. The whole is enveloped in a velvety, creamy texture of rice, enriched with the taste of white wine, butter, and intense, salty Parmesan. Visually, the dish looks incredibly appetizing – golden mushrooms and bright green pieces of asparagus beautifully contrast with the pale, glossy rice. Serve it as an exquisite main course for lunch or an elegant dinner, preferably accompanied by a glass of the white wine used for cooking.

Składniki (13)

Servings:
4
  • Arborio rice 300 g
  • Fresh chanterelles 250 g
  • Green asparagus 250 g
  • Vegetable broth 1200 ml
  • Shallot onion 4 szt.
  • Garlic 2 ząbki
  • Dry white wine 100 ml
  • Butter 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Ser parmezan (parmigiano reggiano) 80 g
  • 🌿 Przyprawy
  • Fine sea salt 5 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~54.69 PLN (13.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients, which in the kitchen we call 'mise en place'. Pour the broth into a small pot and heat it over low heat – it must be hot throughout the cooking of the risotto. Clean the chanterelles with a brush or paper towel to remove sand and debris. Avoid washing them under running water, as they will soak up like a sponge. Cut larger mushrooms in half or quarters. Wash the asparagus, then snap off the woody ends – bend the stem, and it will break at the right spot. Cut off the tips (keep them whole), and chop the stems into 1-2 cm pieces. Peel and finely dice the shallots and garlic. Grate the Parmesan using a fine grater.

Ingredients: Vegetable broth, Fresh chanterelles, Green asparagus, Shallot onion, Garlic, Ser parmezan (parmigiano reggiano)
Use a sharp knife to chop the shallot and garlic as finely as possible so they distribute evenly in the risotto. Preparing everything in advance is key, as cooking risotto requires constant attention and there won't be time for chopping during the process.

Frying chanterelles and asparagus

2

In a large, deep skillet (or in a wide pot with a thick bottom), heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. When the butter melts and starts to foam, add the cleaned chanterelles. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms turn golden and the water evaporates. Season with salt and pepper. Remove the mushrooms from the skillet and transfer them to a bowl. In the same skillet, add the chopped asparagus stems and sauté for 2-3 minutes, until slightly softened but still crunchy. Add the asparagus tips for the last minute of cooking. Transfer the asparagus to the bowl with the chanterelles.

Ingredients: Fresh chanterelles, Green asparagus, Extra virgin olive oil, Butter, Fine sea salt, Pieprz czarny świeżo mielony
Do not overcrowd the pan with mushrooms – if there are too many, fry them in batches. Otherwise, they will start to steam instead of fry. Sautéing the vegetables and mushrooms separately, and then adding them at the end, helps to preserve their ideal texture and flavor.

Cooking risotto

3

Reduce the heat under the pan to low/medium. Add the remaining oil and 2 tablespoons of butter. When the butter has melted, add the chopped shallot and sauté slowly, stirring with a wooden spoon, for about 5 minutes, until it becomes translucent and soft, but not browned. Add the chopped garlic and sauté for another minute, until it releases its aroma.

Ingredients: Extra virgin olive oil, Butter, Shallot onion, Garlic
Use a wide pot with a thick bottom or a deep skillet, which will ensure even cooking of the rice. A wooden spoon is ideal for stirring, as it won't scratch the bottom of the dish.
4

Pour the dry Arborio rice into the pan. Increase the heat slightly and stir vigorously for about 2 minutes. This is called 'tostatura', or toasting the rice. Each grain should be coated in fat and become slightly translucent at the edges, with a white, matte center. This step is crucial because it 'seals' the grains, allowing them to absorb the broth gradually and maintain their shape.

Ingredients: Arborio rice
Do not skip this step! It will ensure that the risotto is creamy, not sticky, and the rice grains will remain slightly firm in the center (al dente). Stir constantly to prevent the rice from burning.
5

Pour white wine into the pan. You will hear a loud sizzle. Stir the rice, scraping any bits that may have stuck to the bottom with a wooden spoon. Cook over medium heat for 1-2 minutes, until all the alcohol evaporates and the wine is absorbed by the rice. The smell in the kitchen should become very pleasant.

Ingredients: Dry white wine
This process is called deglazing. The acidity of the wine adds depth of flavor to the risotto and balances its richness. Make sure that all the alcohol has evaporated before you start adding the broth.
6

Now the main cooking process of the risotto begins. Reduce the heat to the minimum. Using a ladle, pour in one portion of HOT broth, just enough to barely cover the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle of broth. Repeat this process patiently for about 18-20 minutes. Stirring releases the starch from the rice, creating a natural, creamy emulsion.

Ingredients: Vegetable broth
The key to success is patience, hot broth, and constant stirring. Do not pour all the broth at once! After about 15 minutes, try a grain of rice. It should be soft on the outside but still slightly firm in the center – this is the 'al dente' consistency.

Finishing Touches

7

When the rice is almost ready (al dente) and you have used most of the broth, add the previously sautéed chanterelles and asparagus (stems and tips) to the pan. Gently mix and cook together for 1-2 minutes to combine the flavors and heat the additions. The risotto should have the consistency of a thick soup, 'all'onda', meaning 'wavy' – it should slowly spread on the plate, not stay in place.

Ingredients: Fresh chanterelles, Green asparagus
If the risotto seems too thick, add a little more broth. If it's too thin, cook a little longer to evaporate the excess liquid. Remember that it will thicken further after adding butter and cheese.
8

Remove the pan from the heat. This is the most important moment – 'mantecatura'. Add the remaining 3 tablespoons of cold diced butter and all the grated Parmesan. Season with freshly ground pepper. Stir vigorously or shake the pan for about a minute, until the butter and cheese completely melt, creating an incredibly creamy, glossy, and smooth emulsion. Taste and adjust with salt if necessary. Cover the pan and let it sit for 2 minutes to allow the flavors to meld.

Ingredients: Butter, Ser parmezan (parmigiano reggiano), Fine sea salt, Pieprz czarny świeżo mielony
Always perform the 'mantecatura' off the heat source. Using cold butter is key to creating the perfect emulsion. This step transforms good risotto into outstanding risotto.

Serving

9

Serve the risotto immediately after preparation, on deep, warmed plates. Place portions in the center of the plate and gently tap the bottom to spread the risotto evenly. If using, sprinkle chopped parsley on top for freshness and color. You can also garnish with a few shavings of Parmesan.

Ingredients: Parsley
Risotto doesn't wait for guests; guests wait for risotto! Over time, it loses its perfect, creamy consistency, which is why it's so important to serve it immediately.

Fun Fact

💡

The word 'mantecatura' comes from the Spanish word 'manteca', meaning butter. This technique, which involves vigorously mixing rice with fat (butter or oil) and cheese off the heat, has been adapted in Italian cuisine to create the perfectly creamy consistency of risotto without adding cream.

Best for

Elegancki obiad we dwoje Kolacja z przyjaciółmi Gdy masz ochotę na coś wyjątkowego Sezonowy comfort food

Tips

🍽️ Serving

Serve the risotto on slightly concave, warm plates. To make it look even more beautiful, arrange a few of the prettiest sautéed chanterelles and asparagus tips on top of each portion. Drizzle with a little good quality olive oil and garnish with fresh herb leaves. An ideal complement would be a glass of the same white wine that was used for cooking.

🥡 Storage

Risotto tastes best right after it's made and doesn't reheat well, as the rice loses its 'al dente' texture. However, if you have leftovers, store them in the fridge in an airtight container for up to 2 days. To reheat, transfer the risotto to a pan, add a little broth or water, and heat over low heat, stirring constantly until hot. Leftover risotto can also be used to make delicious arancini (fried rice balls).

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