Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 400 g chanterelles(finferli)
- - 320 g of superfine rice for risotto
- - 1 pear
- - 6 shallots
- - 6 sprigs of thyme
- - 1 liter of vegetable stock
- - 1 glass of white wine
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Saute the chopped shallots in a thick-bottomed pan with 4 tablespoons of olive oil for about 10 minutes.
- Pour in a plate the half of the sautéed shallots. In the pan left on the stove add the pear, peeled and chopped, and the peeled thyme. Add salt and cook for about ten minutes. At this point, blend everything to obtain a cream and season with freshly ground pepper.
- Carefully clean the mushrooms, set aside the hat of the 4 most beautiful and slice the rest.
- Transfer the browned shallots in a saucepan for risotto and reinforce the bottom using one to two tablespoons of olive oil. Add the sliced mushrooms, salt and little and continue to cook for 5 abundant minutes with the lid. Now add the rice and toast briefly, wet with wine and after letting it fade gradually pour the hot broth and cook the corn until al dente.
- Lift the pan from the heat, add the cream of pear and mix well, then let it sit for a few minutes. Distribute in the plates, decorate with hats set aside and serve.
