I’d cook this for the Hexbear community gathering.

I swear I make better mushroom risotto than you can get in any restaurant. I’d make either this or my moussaka or lasagna if I ever met any of you comrades in a type of way.

I love chantarelles just fried in olive oil. Add some onion and garlic and it’s so good.

My best tip for the most amazing flavor is some fresh lemon juice on top just before eating them.

Let me see, I don’t do recipes, but going to estimate, ingredients: A lot of fresh chantarelles (full large frying pan filled), 350grams of arborio rice, a glass of dry white wine, one red onion diced, vegetable stock with a handful of dried trumpet chantarelles about 1,3-1,5 liters, 3 gloves of garlic, about 30 grams of butter cubed, 100 grams parmesan cheese, one lemon, salt and black pepper.

How I make it:

Fry the shrooms in olive oil with one garlic glove and season with salt & pepper. Set aside.

Heat the vegetable stock with the dried mushrooms to boil and keep it warm.

Gently fry the onion and rest of the garlic in olive oil, add the rice and fry until translucent. Medium heat, depens on the stove. Add the white wine and do the whole risotto massage thing. Add in the stock one laddleful at a time and continue the risotto massage thing every time until the rice absords most of the liquid. Taste to see the texture towards the end and stop when there is still some bite to the rice.

Take it off the heat and add the butter and parmesan on top, put a lid on and let it rest for a minute.

Squeeze the juice of half a lemon on the fried chantarelles and toss them.

Open the lid and mix the risotto, mix in some of the fried chantarelles. Add more stock/water if it seems too thick. Check saltiness (taste).

Plate the risotto and add the rest of the fried shrooms on top. Put a wedge of lemon on each plate to be squeezed on top when eating.

Enjoy with the same wine you made the risotto with. I like using a dry riesling.