Trumpet chanterelle risotto
20 minutes
20 minutes
Main courses
Indulge in the rich flavors of our Trumpet Chanterelle Risotto! Made with Carnaroli rice, sautéed mushrooms, and a hint of Natural Nordic trumpet chanterelle powder, this creamy risotto is a comforting and flavorful meal option. Treat yourself to a taste of Nordic comfort food!
Recipe: Jouni Törmänen
Photo: Samuli Vienola
Ingredients
- 20g Natural Nordic dried trumpet chanterelle
- 4 tbsp Wild Power powder
- 250g Carnaroli rice
- 1 small onion
- 30 ml olive oil
- 1 l chicken or vegetable stock
- 1 dl dry white wine
- 60g salted butter
- 60g Parmesan cheese
- ½ lemon (juice and zest)
- 1-2 garlic cloves
- salt
- ground black pepper
Directions
- Soak Trumpet Chanterelle mushrooms in 1.5 dl boiling water for 20 minutes.
- Heat olive oil in a flat pot; sauté finely chopped onion with ½ tsp salt.
- Add rice; sauté until translucent. Pour in white wine, cooking until evaporated.
- Gradually add hot stock (chicken or vegetable), stirring constantly, for 15-20 minutes.
- At the same time, drain the mushrooms well and sauté them in butter or olive oil in a hot pan. Season with salt, pepper, and garlic.
- Once rice is "al dente", remove from heat.
- Add the Wild Power powder, cheese, butter, lemon juice, and zest. Whisk the risotto and check the flavor and texture.
- Boost flavor with boiled mushroom soaking liquid, if desired.
- Cover and let rest for 2 minutes.
- Plate risotto, topped with mushrooms.