How to make
Put the vegetable broth on the stove and heat it up, leave it on low heat, in order to keep it hot, until it's time to use it (I make it from the green part of the leek stalk, which is used for this recipe, onions, carrots, celery and white turnips. But in case I don't have ready made broth, I use a broth cube).
Chop the onion, leek and celery very finely and for a finer texture of the risotto you can also grind them in a blender. Clean the mushrooms and wash them under running water. Be careful, because there are sometimes dirt particles left between the spores. Leave the small mushrooms whole and cut the large ones into pieces.
Heat the olive oil over a moderate heat and fry the onion, leek and celery with a little salt. After 5 minutes, add half of the mushrooms and cook for 8 minutes, then pour the rice and stir for another 1-2 minutes.
Pour the beer and cook for 4-5 minutes over moderate heat, by stirring constantly. Once the alcohol has evaporated and the rice has absorbed the liquid, start pouring the broth in batches. Stir to release the starch more easily and to achieve the desired creaminess of the risotto.
Until one part of the liquid is absorbed, do not pour the next. Cook, until the grains become tender but not mushy (about 13-15 minutes). When pouring the last part of the broth, add the other half of the mushrooms.
The purpose is, that the first ones flavor the dish by cooking them longer with the rest of the products and the second portion of whole tender pieces of chanterelle mushrooms, which that will leave a fresher mushroom taste and make the dish look better. The last added mushrooms need a little time - 3.5-4 minutes, no more.
Remove the mushroom risotto from the heat and add the butter in chunks. Parmesan can be finely grated into the dish itself and stirred to melt and integrate with the butter. You can also thinly slice on each serving!
Magical flavors!
