After a few beers at the Prater Beer Garden last week a few friends and I then decided on dinner at the restaurant. The menu was full of pfifferlinge. The little mushrooms were served with schnitzel, in a salad or as a sauce. I love chanterelle and always forget just how short the season is which is why this week I quickly snapped up a box at my local Rewe.
This risotto dish is one of my favourite recipes that make use of the latest seasonal food. It is easy to make and perfect for a meal with a group of friends. Any recipe that involves one pan is a winner for me!
- 500g pfifferlinge (chanterelle)
- 250g risotto rice
- 4 celery sticks (finely sliced)
- 1 large onion (peeled and diced)
- 2 cloves garlic (peeled and finely chopped)
- Juice of half a lemon
- Bunch of fresh parsley (finely chopped plus a few leaves leftover for garnish)
- 150ml dry white wine
- 1 litre boiling hot vegetable stock
- 2 tbpsn grated parmesan
- Ground black pepper/ pinch of salt
- Olive oil
- Few parmesan shavings and lemon wedges to serve
- Heat a large frying pan with 1 tbpsn olive oil. Once hot add the onions and garlic with a pinch of salt and leave for around 2 minutes.
- Give the onions a good stir and then add the celery. Leave for another 2 minutes.
- Add the risotto rice to the pan and mix well with the onions and celery. Pour in the white wine and bring to a medium heat. Leave to simmer gently for just 1- 2 minutes and then pour in 300ml of the chicken stock. Stir regularly and once that has boiled down add another 300ml, again giving it a stir until it has almost boiled down.
- Add the mushrooms and then pour in the final amount of stock. Again, stir regularly until the risotto has soaked up all the liquid and is thick. Mix in some parmesan cheese and fresh parsley and season with a bit of black pepper.
- Give it another good mix and then plate up with some parmesan shavings and more fresh parsley.