Chanterelles, but not as you know them: A delicate summer risotto with the smell of Italy by chef at Pastacaffé

Coffee and a quick bite to eat?

At Pastacaffé in Vězeňská street, the chefs prepare a vast array of breakfasts, fresh, modern pasta, classic Italian starters and homemade desserts.

In the Italian restaurant Pastacaffé prides itself on honest ingredients. Chanterelles are sourced from a well-known forager Martin Mňuk, aka the Mushroom Hunter, who brings in fresh finds straight from the Czech forests. Although their colour and taste evoke autumn, the chanterelles are actually mushrooms of summer - they grow the most from June to August, especially after heavy rain. Risotto with them is therefore seasonal in the summer months.

For rice, the chef relies on carnaroli which the Italians refer to with exaggeration "the caviar of rice". It has a higher starch content than the better known arborio and thanks to its firmer grain it holds its shape better - the result is a silky, creamy risotto, but with a grain "al dente", as the Italian rules dictate. Both variants can be bought, for example, in the shop Cipa na Smíchově where chef Jiří Bergman likes to shop.

Mohlo by
vás zajímat

Mohlo by vás zajímat

May in the Czech kitchen: asparagus, mushrooms, strawberries

Ingredients:

For 2 servings of risotto

• extra virgin olive oil
• 1 small onion, finely chopped
• small sprig of rosemary
• 1 garlic clove, chopped
• 100 g chanterelles, cleaned and chopped
• 180 g carnaroli rice
• 50 ml white wine
• approx. 1 l vegetable or chicken stock
• 2 tbsp grated Gran Padano cheese + shavings or slices for garnish
• 50 g cold butter, cut into cubes
• salt to taste
• parsley oil or fresh herbs for garnish

Procedure:

1. In a deeper saucepan heat the olive oil in a large saucepan. Add the onion, garlic and rosemary and let the onions brown.
2. Stir in the chopped chanterelles (or set a few aside to garnish individual portions) and fry them briefly to release their typical aroma.
3. Add the rice and and stir-fry it for about a minute until it has a glossy surface.
4. Then pour in the wine and let it evaporate completely, stirring constantly.
5. Start gradually baste with the hot broth - Add just enough to slightly (about 1 cm) submerge the rice. Stir the risotto frequently to release the starch and allow the desired creamy consistency to develop.
6. Cook for about 25-30 minutes until the rice is al dente - soft but firm inside. The consistency of the risotto should be creamy, i.e. not too runny, but not dry either.
7. Once the rice is cooked, remove the saucepan from the heat. Immediately add cold butter and grated Gran Padano cheese. Stir everything thoroughly, again promoting the correct consistency. This stage, which is called mantecatura, can't be rushed - true Italian risotto requires careful stirring.
8. The finished dish serve immediately on a plate. You can put on top a few slices of freshly roasted chanterelles, garnish with shavings of cheese and drizzle with parsley oil or add fresh herbs to taste.