Carnaroli risotto with chanterelles

Cantharellus cibarius, in French the Chanterelle, is a species of mushroom of the family of Cantharellaceae. This northern hemisphere mushroom is excellent; it is one of the best known and most sought after mushrooms. Cook this creamy and melt-in-the-mouth Italian dish at home by following our easy, vegetarian risotto recipes. You have all the ingredients in the bag! To make it a sure success, we used a special rice: Carnaroli rice, rich in starch, which is best suited to cooking this transalpine speciality. The cooking principle is simple: the risotto rice is first sautéed in olive oil, then deglazed with white wine and then cooked in broth, which is added ladle by ladle.