For 4 people – Difficulty: medium – Time: 40 minutes


400 g carnaroli rice

400 chanterelles

1.5 l vegetable stock

1 white onion

½ glass of white wine

150 g strong Provolone Valpadana cheese PDO

30 g butter

extra-virgin olive oil to taste

salt to taste

pepper to taste


Wash the chanterelles under running water, taking care to remove all traces of soil.

Dry them well with a tea towel and divide them in half, or in three parts for the larger ones.

In a non-stick frying pan, melt the butter until it becomes hazelnut, then add the chanterelles and sauté for a few minutes.

Adjust the salt and pepper.

Cut the onion into small cubes, place it in the pan with a little oil and brown it gently, then pour in the rice and toast it.

Deglaze with white wine and add the stock.

Let it cook over medium heat for about 18 minutes from when it comes to the boil, adding stock as needed.

About halfway through cooking, add half of the chanterelles.

When the rice is cooked, turn off the flame and add the strong Provolone Valpadana PDO grated in small flakes and stir, add the remaining half of the chanterelles and serve.


Once served, finish by decorating with curls of spicy Provolone Valpadana PDO.