bc corn, basil, wild chanterelle mushrooms

Start by cleaning the wild chanterelle mushrooms and chopping them into smaller pieces. If using fresh BC corn, remove the kernels from the cob.

Prepare the Ingredients

In a large saucepan, heat olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.

Sauté Aromatics

Add the chanterelle mushrooms to the pan and cook until they are tender and slightly browned, about 5-7 minutes. Season with salt and pepper.

Cook the Mushrooms

Stir in the Carnaroli rice, allowing it to toast for 2-3 minutes until the edges become translucent.

Toast the Rice

Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. This process should take about 18-20 minutes.

Add Broth Gradually

When the rice is creamy and al dente, stir in the BC corn and fresh basil leaves. Cook for an additional 2-3 minutes until the corn is heated through.

Incorporate Corn and Basil

Remove the risotto from heat and stir in the grated Parmesan cheese. Adjust seasoning with more salt and pepper if needed.

Finish with Cheese

Serve the risotto hot, garnished with extra basil leaves and a sprinkle of Parmesan cheese.

Serve

Carnaroli rice

Vegetable broth

Wild chanterelle mushrooms

Fresh basil leaves

BC corn (fresh or frozen)

Shallots, finely chopped

Garlic, minced

Olive oil

Parmesan cheese, grated

Salt

Black pepper

organic carnaroli risotto

Make Organic Carnaroli Risotto Recipe in just 40m. bc corn, basil, wild chanterelle mushrooms

Organic Carnaroli Risotto Recipe

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