Cantharellus cibarius or chantarelle, gallinaccio, galletto, gialletto or garitula, and that I call in a friendly way finferlo, is one of my favourite mushroom!
It is not just easy to recognise but also very tasty to eat especially in risotto, soups or as a side dish for meat and Canederli.
It grows in wet forests, happy to stay hidden in the green moss even if it’s easy to spot because of its orange bright colour!
Rice – use a risotto rice such as Arborio – 75 gr per person
1 Garlic Clove
1 White Onion
1 Vegetable Stock Cube – if you find the mushroom stock cube it’s the best choice
Finferli mushrooms – quantity depending on how many people you are planning to feed
A glass of white Wine
A Porcini mushroom for decoration
First of all clean your mushrooms – it is indeed a painful step but for once you are definitely allowed to wash them under cold water as, if not, it is impossible to clean them!
So, wash and cut the mushrooms in pieces.
When some of the wine is evaporated add the cut mushrooms and the rice and stir for a few minutes to toast the rice.
Boil some water – I use a kettle – and pour the water, stirring constantly, until your rice will be cooked.
While cooking the rice will absorb the water so make sure that you always have enough water inside the pot – if not your rice will stick to the bottom of the pot.
When your rice is cooked, add some grated Parmesan cheese and a big pinch of chopped fresh parsley.
Some people also add a small knob of butter.
Slice a raw Porcino mushroom very thin; if you have the tool to slice truffles you can use it for the Porcino too.
Decorate your dish with the raw Porcini slices before serving it.
I mentioned a mushroom stock cube in the ingredient list…it is one of my secret tips for cooking mushroom dishes! If you are able to find it, go for it when you cook anything with mushroom and you need broth. It will add a nicer taste than the vegetable ones and pump the mushroom flavour a bit if your mushrooms are mild.
Here you can see my two favourite stock cubes!