Sonia Paladini, food blogger, pronounces these words before starting to narrate her recipe for Risotto with Montasio and Chanterelles.
A delicate first course, but full-bodied thanks to the presence of Montasio Pdo, which perfectly matches with the sweet, intense taste of finferli mushrooms. These are collected from July to September, and are perfect to flavor first and second dishes. Montasio, mountain cheese with a soft and delicate taste and a balanced composition: 32 – 36% water, 32 – 34% fats, 24 – 26% proteins, combines with this type of mushroom for a savory, healthy and refined first course.
Here follows the recipe of Sonia Paladini.
Ingredients for 4 persons:
- 320 g of Carnaroli rice
- 100 g of fresh Montasio Pdo
- 100 g of fresh milk
- 150 g of chanterelles
- 1 clove of garlic
- 50 g of onion
- Extra virgin olive oil (to taste)
- A drizzle of dry white wine
- 1 liter of vegetable broth
- Butter (to taste)
- Salt (to taste)
- Ground pepper (to taste)
- Sprigs of parsley
First of all, the Montasio sauce: put 100 g of milk and 100 g of Montasio in a small pot and heat the two ingredients until they melt. Turn off the stove and chill the sauce in the refrigerator.
Clean the mushrooms: wipe them with a soft brush and rinse with current water. Dry them and remove the ends.
Clean the garlic cut in half and remove the green germ. Fry it in a non-stick pan with extra virgin olive oil. Cook chanterelles on a lively flame for a few minutes adding a little bit of broth. Then spice with salt and pepper.
Prepare a vegetable mixture: clean and chop the onion finely, fry it in a large saucepan together with extra virgin olive oil and butter.
Add and toast the rice, then soften with the white wine. Cook the rice adding hot broth little by little.
When rice is ready, add half of the Montasio sauce and a nut of butter, stir to cream it and let it rest-covered-for about one minute.
Prepare individual plates and embellish them with the remaining Montasio cream, mushrooms, a little oil and some sprigs of parsley.