Finferli – girolles (aka chanterelles to Americans), are trumpet-shaped, sunshine-yellow wild mushrooms. As their shape and colour imply, they herald the high summer, and are in season from late June until the leaves turn.
They taste and smell precisely of sottobosco – the rich earth of a forest – and transport one immediately to memories of walks through woods and glens.
You will need:
1 saucepan, frying pan or wide casserole
1 wooden spoon
Warmed plates to serve on
Your pack serves 2 as a main and contains:
 cleaned and sliced girolle mushrooms, with a knob of butter
[1a] (inside pack 1) butter & parmesan
 parcooked vialone nano rice
The dish will take about 10-12 minutes to cook
- Pack 1: heat a pan over a medium-high heat and add the butter. As it starts to sizzle, add the girolles and a pinch of salt. Pan-fry, stirring often, for about 5 minutes – in this time the mushrooms should sizzle, let out some water, and then as the water evaporates sizzle again. At this stage, once a few of them start to colour a little, you are ready to add the water
- Add 300ml water to the pan and bring it to a boil
- add pack 2 (rice) to the water, stir to incorporate and bring it to a simmer. Season a little (you can add more salt later, and the cheese, when it goes in, is salty). Cook for 5-6 minutes over a medium heat (boiling but not crazily), stirring most of the time
- Pack 1a: When the rice is almost cooked to your liking, and most of the liquid absorbed, add pack 1a (butter & parmesan), and cook, still stirring, until velvety and luscious
- As you contemplate serving, taste again for seasoning – there isn’t much to a risotto, and salt must be spot on. The same goes for texture – it should be pourable, but gloopy. If too runny increase the heat to thicken, if too viscous (or, horror of horrors, solid-ish) add water until when served it can be shaken level on the plate
- Serve on warmed plates. Shake them to level the risotto.
ENJOY! This is an earthy dish with a gentle touch – serve with a light red – a pinot noir, ruché, schioppettino or nebbiolo.
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, alliums & SO2