Mary Miso - Recipes for every day - Cookbooks
1 table spoon olive oil
1 shallot, finely chopped
350g risotto rice
300g chanterelles
2 springs of thyme
100ml white wine
1 litre vegetable stock
salt and pepper
3 table spoons mascarpone
100g grated parmesan
2 table spoons lemon juice
250g blueberries
Heat the olive oil in a pan and roast shallot, rice, chanterelles and thyme for 3 minutes. Season with salt and pepper.
Deglaze with white wine, reduce to half. Gradually add the vegetable stock, cook until the rice is soft but not overcooked.
Fold in parmesan, mascarpone and lemon juice.
Add the blueberries, mix and serve.
In principle I never wash mushrooms, but with chanterelles I make an exception because they are often very dirty.I wash them in water with 1 tablespoon of flour (the dirt sticks to the flour). Afterwards I dry them off on a kitchen towel.
