Chanterelle Risotto - Saltscapes Magazine

Ingredients

• 4 tbsp (60 mL) butter
• 1 cup (250 mL) fresh chanterelle mushrooms, chopped into bite-sized pieces, plus some extra, smaller chanterelles left whole for garnish—about 1 cup (250 mL)
• 1 tsp (5 mL) fresh lemon juice
• 1 shallot, finely diced
• 1 cup (250 mL) arborio or carnaroli rice
• ½ cup (125 mL) dry white wine
• 3 cups (750 mL) heated vegetable stock
• ½ cup (125 mL) grated fresh parmesan cheese
• Salt and freshly ground pepper to taste
• Chopped flat leaf parsley