hidden treasure helsinki

Seasonal food: chantarelle risotto

 

End of summer and autumn are perfect time for getting your ingredients from the forest. In Finland we have freedom to roam, so you can pick up so much mushrooms as you will. An there are plenty! In Denmark there's a saying "One can pick so much things from the nature as fits in one's hat" - in Finland we do it different... 

 

Here's recipe for my chantarelle risotto:

 

For one

 

1,5 cups of organic round rice

1 cup of chantarelle 

a bit of salvia

a bit of veggie stock

a bit of olive oil

saffron to bring some color

smoked cheese

a bit of cream

apple cider vinegar

 

Keep it simple! 

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For vegan version replace cheese and cream to vegan cream cheese and at the end add some vegan cheddar cheese.