Here is a recipe that you can prepare using dried chanterelles or rebollones:
Dried chanterelle risotto
Ingredients:
1 Cup Arborio or Carnaroli Rice.
1 Small Onion, finely chopped.
2 Garlic Cloves, minced.
1 Cup dried chanterelles.
4 Cups vegetable broth or mushroom broth.
1/2 Cup white wine.
1/4 Cup grated Parmesan cheese.
2 Tablespoons butter.
Olive oil.
Salt and pepper to taste.
Chopped fresh parsley for garnish.
Instructions:
1. Rehydrate dried chanterelles: Place the chanterelles in a bowl and cover with hot water. Let them soak for 15-20 minutes, until they are soft and have absorbed water.
2. Drain the rehydrated chanterelles and reserve them. Do not discard the soaking water, as you can use it later in the recipe to give the risotto more flavor.
3. In a large skillet or pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and cook until tender and translucent.
4. Add the rehydrated chanterelles to the pan and sauté for a few minutes until lightly golden and fragrant.
5. Add the rice to the pan and stir it to mix well with the chanterelles and absorb the flavors. Cook for a couple of minutes until the rice is lightly toasted.
6. Add the white wine and stir until completely evaporated.
7. Start adding the vegetable broth or mushroom broth, one cup at a time, stirring constantly and waiting for the rice to absorb the liquid before adding more. You can use the water soaked from the chanterelles as part of the broth to give it more flavor.
8. Continue adding the broth and stirring until the rice is al dente, tender but still slightly firm. This will take about 20-25 minutes.
9. Once the rice is done, remove the pan from the heat and add the grated Parmesan cheese and butter. Stir well so that they melt and are incorporated into the risotto. If necessary, adjust the seasoning with salt and pepper.
10. Serve the dried chanterelle risotto hot, sprinkled with chopped fresh parsley for garnish.
Enjoy this delicious dried chanterelle risotto, full of rich flavors and comforting textures!