Risotto with Chanterelles and Vegetables

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Creamy, fresh, and incredibly flavorful.

Pour the broth into a pot, bring it to a boil, and then set it aside. Clean the fresh chanterelles and quickly rinse them under running water. Cut them into quarters. Peel the onion and finely chop it. Wash and dry all the remaining vegetables with a paper towel. Peel the carrots if necessary and slice them into thin rounds, cut the tomatoes into quarters, and chop the parsley.
Place the pot on the stove and heat the butter and olive oil in it. Sauté the onion in the butter and oil, stirring until it becomes translucent and soft. Add the chopped mushrooms and sauté them for a few minutes over medium heat. Then add the rice to the pot and stir it with a wooden spoon for a minute or two until it becomes translucent and absorbs the flavors of the onion, mushrooms, and butter. Finally, add the carrots and tomatoes to the pot and mix everything well.
Pour a ladleful of hot broth into the pot and continuously stir the risotto with a wooden spoon. When the rice absorbs the liquid, add another ladle of broth. Continue stirring and adding broth for another 20 minutes until the rice is well cooked.
Once the rice is cooked al dente, remove the pot from the heat. Stir in the butter and season with salt and pepper to taste. Cover the pot and let the risotto rest for a few minutes.
Wash and dry the arugula. Divide the risotto among deep plates and garnish with arugula leaves. Grate Parmesan over the risotto. Sprinkle the risotto with chopped parsley and serve it warm.

Frozen chanterelles can make the dish bitter, so we recommend using fresh ones. Instead of chanterelles, you can also use other types of mushrooms.