Mushroom cheese risotto – Risotto ai finferli

1/ Grate the Parmesan cheese. (60g will be used when adding it with the butter in step 13. Save the rest to add as desired after serving on a plate.)

2/ Clean the chanterelles with kitchen paper and cut them into appropriate sizes. Set aside about 6 pieces for decoration.

3/ Finely chop the onions.

4/ Put 1 liter of water in a pot and bring it to a boil, then add the bouillon to make stock.

5/ Heat 1 tablespoon of butter in a frying pan, then add the chanterelles and stir-fry.

6/ Put 2 tablespoons of butter in another large pot, and when it melts, add the onions and fry.

7/ When the onions become soft, add the rice and fry for about 3 minutes over high heat, then add the white wine and evaporate over high heat.

8/ Once the alcohol in the white wine has completely evaporated, add 2 ladles of stock to the pot.

9/ Once the rice has absorbed the water, add more stock, add the chanterelles and mix.

10/ Add the stock until the rice is moist, and add salt halfway through to adjust the taste.

11/ Put an appropriate amount of butter in a frying pan and fry the chanterelles reserved for garnish.

12/ When the rice becomes moist, turn off the heat and add 60g of Parmesan cheese and 1 tablespoon of butter and mix.

13/ Taste and adjust the taste with salt and pepper.

14/ Arrange the risotto on a plate, top with chanterelles for garnish, and sprinkle with Parmesan cheese if you like.