Have you ever seen something yellow sticking out between the trees and bushes while hiking in the forest?
I'm sure you've already found one of these golden treasures. They are small, bright yellow and meeeeega delicious - chanterelles.
You can often find them scattered individually, sometimes in huge meadows, depending on how fertile the forest floor is at the time.


Look for them, take your bag out of your backback and pack up.
Stop * Stop * Stop! It's not that quick and easy, so if you want to avoid a tête-à-tête with the forestry authorities, it's better to find out beforehand.

In South Tyrol, mushrooms can only be picked on round calendar days, from 7.00 a.m. to 7.00 p.m. - perfect, the forest is at its most beautiful in the morning anyway.
On top of that, you need a ticket for collecting mushrooms, which can be purchased in the respective local communities, and then please don't be too hasty, as ‘only’ 1kg per person can be taken home.

To protect the forest and our environment, please adhere to these regulations, then ...
... MMMMhhhhhh you can really savour the fresh mushrooms and chanterelles in the evening.

The ZIRM kitchen team is happy to share one of their favourite summer recipes with you, just try it out and bring a little ZIRMtastic pleasure home.

Chanterelle risotto à la Zirm
(for 4 people)
  • 340 g round grain rice (Carnaroli or Arborio)
  • 50 g shallots
  • 1 clove of garlic
  • 4 tbsp butter
  • 100 ml white wine (e.g. Pinot Blanc)
  • 40 g grated parmesan
  • 1.2 litres of meat or vegetable stock
  • 1 tbsp olive oil
  • salt & pepper
  • 250 g fresh chanterelles
  • parsley, thyme
Preparation:
Clean the chanterelles and divide any larger ones.
Heat the meat or vegetable stock and set aside.
Finely chop the shallots and garlic clove and sauté in a pan with 2 tablespoons of butter until translucent.
Add the rice and continue to fry briefly.
Deglaze with the white wine and gradually pour in the hot soup and stir, season with salt and pepper.
Just before the rice is cooked, fry the chanterelles in a hot pan and add a little olive oil and a sprig of thyme.
Season with salt and pepper.
Add 2 tablespoons of cold butter and the Parmesan cheese to the risotto to make it creamy.
Plate up the risotto and serve with the fried chanterelles.
Sprinkle with chopped parsley and enjoy this ZIRMtastic moment at home!