Risotto with Funnel Chanterelles and Truffle

Risotto is an incredibly good side for many grilled dishes.
Not least for shellfish.
Here I make a variant with funnel chanterelles and truffle oil.
Here you can just as well use whichever type of mushroom you like.

You need:

• 7 oz funnel chanterelles, chopped
• 4 tbsp olive oil
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped or finely grated
• 1 ¼ cups Carnaroli or Arborio rice
• ¾ cup + 1½ tbsp white wine
• 1 – 1 1/8 ½ cups chicken stock
• ¾ cup + 1½ tbsp finely grated aged parmesan
• salt
• black pepper
• Truffle oil 2–4 tbsp, to taste

Here’s how:

• Fry the mushrooms in olive oil over high heat until they have a nice golden brown color.
• Add the onion, garlic and rice.
• Lower the heat and fry for another minute or so.
• Pour in the wine and let it cook down.
• Then add warm stock, a little at a time, and let the risotto simmer, stirring constantly, for about 20 minutes.
• The rice should have a slight bite in the center and the risotto should be fairly wet.
• Remove from the stove and stir in the parmesan, then season with salt, black pepper and truffle oil.