Chanterelle Mushroom Risotto

Ingredients Needed

• 2 tablespoons butter

• 2 cloves chopped fresh garlic

• 2 cups sliced chanterelle mushrooms

• 2 tablespoons butter

• 2 cups Arborio rice

• 5 cups vegetable broth

• 2 cups freshly grated Parmesan cheese

• salt and ground black pepper to taste

Instructions

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add garlic and chanterelle mushrooms, cooking for about 3 minutes until the mushrooms start to brown. Remove from heat and set aside.

2. In a large saucepan, melt another 2 tablespoons of butter over medium heat. Stir in the rice and cook for 1 to 2 minutes. Gradually add vegetable broth, 1/2 cup at a time, stirring often and allowing the liquid to absorb before adding more. Continue cooking until the rice is tender and fully cooked.

3. Once the rice is cooked, add the mushroom mixture and stir until heated through, about 1 minute. Add Parmesan cheese, then season with salt and pepper to taste.

Cooking Tip

Nutritional Information (per serving)