Organic Carnaroli Risotto Recipe

Prepare the Ingredients

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

Sauté Aromatics

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.

Cook the Mushrooms

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.

Toast the Rice

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

Add Broth Gradually

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.

Incorporate Corn and Basil

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.

Finish with Cheese

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

Serve

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