It’s almost autumn in Poland. You can feel it in the air, in the cold mornings and shorter evenings. I really don’t like rainy and grey autumn days, the make me feel depressed. Though, September is quite enjoyable month, with a little bit of summer and all those colorful trees. I enjoy wandering in forest, searching for mushrooms, appreciating the last sunny days. But what I like the most about early autumn is the plethora of delicious, juicy tomatoes. So vivid and intense. The other thing, chanterelles. I love their looks and how gracious ingredient the are. You just need to fry them for few minutes in the pan with garlic and olive oil. The taste is superb.
So, to welcome autumn I cook risotto with those two beloved ingredients and I am starting to looking forward to the first signs of spring. Plans for next few month are quite simple: book, sweater and blankets.
RISOTTO with chanterelles and tomatoes
300 G chanterelles
about 5-6 cups of vegetable stock
6 tbsp olive oil
9 tbsp finely chopped onion
300 G aroborio rice
1 ½ cup dry white wine
3 ripe tomatoes
6 cloves garlic
leaves from 3 rosemary springs
nutritional yeast (3-4 tbsp)
- Clean and wash chanterelles. Chop half of them into 0,5 dice.
- Bring stock to a boil. In a large pot heat 3 tbsp olive oil and fry onion, until golden. Add chopped chanatrelles and cook them for half a minute.
- Add rice and cook for another 1 minute. Pour wine.
- When the wine is evaporated, add stock (by portions, about 1/2 cup). Cook on the medium heat adding another batch of stock, only when fromer is absorbed by rice. Cook it for about 20 minutes. Add chopped tomatoes (without seeds) with the last batch of stock.
- Remove risotto from the heat. Add nutritional yeast and a little bit of olive oil.
- In a small pan heat the 3 tbsp of olive oil. Add sliced garlic, rosemary and fry for half a minute. Add the rest of chanetrelles and fry, strirring frequently for 2 minutes.
- Serve risotto with garlic-rosemary chanterelles on top.