Creamy Mushroom Risotto

Method

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1. Clean and slice the mushrooms.
2. Heat 2 tablespoons of extra virgin olive oil in a pan with one garlic clove, add the mushrooms, and cook over medium heat for 6–8 minutes until soft and lightly golden.
3. Season the cooked mushrooms with salt and remove the garlic.
4. Take about half of the cooked button mushrooms and blend them with the crescenza until smooth and velvety, then set aside.
5. In another pan, heat a little oil with a garlic clove, add the cleaned chanterelles, and cook for 5–7 minutes, then season with salt and set aside for finishing.
6. In a wide saucepan, drizzle a little oil (or add a knob of butter), add the rice, and toast for 1–2 minutes while stirring until glossy and slightly translucent.
7. Add a ladle of hot vegetable broth and cook while stirring, continuing to add broth little by little only when the previous amount has been absorbed.
8. About halfway through cooking (after roughly 8 minutes), stir in the mushroom–crescenza cream and mix well, continuing to cook and add broth as needed.
9. When the rice is al dente and creamy, turn off the heat, add the grated Parmigiano, and stir vigorously to finish.
10. Top with the sautéed chanterelles, freshly ground pepper, and chopped parsley, and serve immediately.

Buon appetito!

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