Green risotto with chanterelle mushrooms


Green risotto with chanterelle mushrooms

Salle EmpireHôtel de Paris Monte-Carlo


Green risotto with chanterelle mushrooms by Franck Cerutti


Ingredients for 4 people:
    • 1 white onion 100 g
  • 300 g of Carnaroli rice
  • 50 g of butter
  • 25 g of Parmesan cheese
  • 1.5  l of chicken stock for the rice
  • Drop of white wine
  • Drop of red wine vinegar
  • 500 g of small chanterelle mushrooms
  • 50 g of snail butter
  • Zest of 1 lemon
  • 300 g of spinach leaves
  • Few drops of veal juice for the sauce

To make the snail butter:

    • 400 g of pommade butter
      • 4 finely chopped cloves of garlic (back of the knife)
      • 40 g of finely shredded parsley
      • 120 g brunoise of button mushrooms
      • 120 g brunoise of raw ham
      • 80 g chopped shallots
      • 80 g almond powder
      • 60 g Meaux mustard
      • salt
      • pepper
Remove the stems from the spinach, rinse thoroughly, set aside a few hearts as finishing touches for the risotto, drop into a thread of olive oil, allow to cool, press and blend. Peel the chanterelle mushrooms, rinse in water and clean thoroughly.
Preparation of the risotto:  

- Chop the onion, bring the chicken stock to the boil. 
- Fry the onion in butter, add the rice, raise the heat, it must be greasy. 
- Deglaze with a drop of white wine, add the boiling chicken stock gradually allowing the rice to absorb it, add a little salt. 
- After 15 mn, add the spinach purée.
- 18/20 mn after adding the stock, remove from the heat, blend in the butter and Parmesan, add 1 drop of vinegar. Wait 1 mn before serving to allow the rice to absorb all the liquid. 
- While the rice is cooking, pan-fry the chanterelle mushrooms in olive-oil, add a little salt after 8 mn, then add the snail butter and finally, at the last minute, the spinach hearts. Sprinkle with a little pepper.


Finishing touch / presentation: 
Arrange the rice on the serving dish, add the chanterelle mushrooms and veal juice sauce.