Chanterelle mushrooms and Speck risotto
Ingredients
- 1 cup rice (Arborio or Carnaroli)
- 1 cup chanterelles (mushrooms lose a lot of liquids when cooked, so you want to start with more than 1 cup of raw chanterelles, see below)
- 2-2.5 cups vegetable stock
- 1 tablespoon butter (divided)
- 1/4 cup finely chopped onion
- 1/4 cup white wine
- 1/4-1/3 cups grated parmesan
- 1/2 teaspoon each of black pepper and thyme
- 1/3 cup chopped speck (ask for a thick slice so that you can chop it).
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