Chanterelle Mushroom Risotto - Pfifferlingsrisotto

In my favourite vegan forum there is this wonderful thread called something like “what is in your pot today”. Inspired by a beautiful young dreadlock-lady’s post I was thinking of this recipe the whole day…

Just for me and myself today (should do for 2 as a primo)
3 Tbs. oil (olive oil e.g.)
250 g chanterelle mushrooms
3 spring onions
1 cup of risotto rice (Arborio, Vialone, Carnaroli or the like)
1 glass of white wine
400 ml mushroom stock (self-made or bought)
Fleur de sel, freshly ground white pepper
parsley

Heat the oil in a pan. When it is very hot, put in the cleaned and chopped chanterelles and fry them until they turn golden brown. This takes at least 5 min. Then add the chopped spring onions, stir and put in the rice. Turn down the heat to medium and fry for 3 min. Then deglaze with the white wine. Stir constantly.
When the wine has evaporated, add some of the mushroom stock. There are different “schools”. Some people prefer to divide the stock in three parts, others prefer to add it little by little.
You'll have to find out for yourself.

If you ask me, the most important thing is the quality of the rice. Never buy parboiled risotto rice, if you have a heart (=liking) for risotto… Promise, please. You will never experience this exciting moment when the rice turns from al dente to just about right – and the be-careful-not-to-let-it-get-too-sloggy-paranoia. Takes away all the fun of cooking risotto!

When the rice is ready, add fleur de sel and freshly crushed white pepper to taste. Decorate with chopped parsley.

I’d prefer an alternative recipe with tarragon – but then I would omit the spring onion and use shallots instead.

(What you see on the photo is about half of what was in the pot).