I am most excited about stumbling upon chanterelles in the forest. I am also partial to a bit of ceps, slippery Jack, bovine Bolete and other tasty boletus mushrooms. Although, I am not yet confident enough to pick the amanitas. I head out for the forest-hunt armed with mushroom handbooks and the appropriate and mushroom-relevant "apps" in my phone - with experience I will hopefully develop a ever keener eye. It is a good rule to only pick the mushrooms you recognize and leave other musrooms be. You should also make it a habit to pick mushrroms into a basket in order to distribute the spores around the forest as you strut through it. In that way you maintain the balance of the forest!I made this dish in the beginning of August and invited my friend and colleague, Arnfríður Henrýdóttir, to dinner and of course she was recruited in the kitchen!
Delicious Risotto with Wonderful Chanterelles and Plentiful Parmesan
|A beautiful Chantarelle|
|Cleaning the mushrooms|
And, as I said before, our friend Addý had to work for her food. She was provided with a small brush so she could clean any excess dirt of the mushrooms. You should of course do this while you are still in the forest, so you distribute the spores over the forest floor instead of the kitchen table.
|Starting the risotto|
First, I fried the following over medium heat: finely diced white onion, four garlic cloves and two sticks of celery in a splash of oil - until the vegetables are soft and translucent. Then I added about 400-500 gr of Arborio rice and fried for a couple of minutes. You have to be careful to stir so the rice and the vegetables will not burn.
|Adding some wine|
In any case, you wine is reduced and when it has almost evaporated, you pour in some chicken or vegetable stock.
I happened to have some home made chicken broth in the freezer. I made it over the summer after having rummaged through my freezer in search for carcasses of "Bjäre kyckling" (a gourmet chicken here in Sweden). As a result, I made nearly 10 liters of powerful chicken stock which I divided into bags so I could grab one when in need. In situations like this one!
|A ladle at a time|
One should add only one ladle of stock at a time - nothing more! ;Making risotto requires care and attention - you have to follow your heart! Allow each ladle of stock to boil away - and give the rice a chance to absorb the flavorful stock and release the starch that will later thicken the risotto.
|Stirring is essential|
|A feast of chantarelles|
|Close with butter and parmigiana cheese|
With the food we had a little bit of this bag-in-box. Trivento Chardonnay - Chenin, which we had in the fridge. I have tasted this wine at some point before - and it's quite nice. It originates in Argentine and is luminously yellow in the glass, smells of light fruit with corresponding fresh tones on the palate.
|Serve the meal|