How to make
Finely chop the onion and garlic and fry them in the heated olive oil for about 3-4 minutes.
Add the Chanterelle mushrooms, which are well washed and cleaned from the hard stumps. You can cut the bigger ones and leave the small ones whole.
Cook the onion and mushrooms for another 4-5 minutes over medium heat and then pour the Arborio or Carnaroli rice.
After about 2 minutes, pour the wine and stir until the alcohol evaporates, then pour two scoops of the hot broth and boil, until the rice for the risotto absorbs it.
Pour the next two ladles and stir constantly to separate the starch from the rice. If it is plain, it may break, but if using risotto varieties, this will not happen and the grains will remain whole, non-sticky and wrapped in a creamy sauce.
Cook until the rice absorbs all of the broth and is well cooked, but not too much. 15-16 minutes are enough for it.
Add the mascarpone and butter with a little salt, stir and divide it into two portions.
Sprinkle the mushroom risotto with finely chopped fresh parsley, finely ground black pepper and thin slices of Parmesan or other hard, fragrant and mature cheese.
The irresistible risotto with mascarpone and Chanterelle mushrooms is ready! Enjoy your meal!
