John Myers
Vegetable Risotto with Chanterelles
The perfect vegetable risotto with chanterelles recipe with a picture and simple step-by-step instructions.
- 200 g Fresh chanterelles
- 1 bunch Soup greens fresh
- 1 Fresh shallot
- 3 tbsp Oil
- 50 ml White wine
- 150 ml Vegetable broth hot
- 1 medium sized Zucchini fresh
- 1 tsp Dried oregano
- Salt and pepper
- 2 tbsp Creme fraiche Cheese
- 30 g Freshly grated Parmesan
- Soup greens: Peel the celery and carrots and cut into small cubes. Wash the leek and cut into thin rings. Roughly chop the parsley. Cut the shallot into small cubes.
- Heat up a tablespoon of oil in a saucepan, sauté the carrots, celery and shallot, add salt. Deglaze with wine and reduce completely. Pour in the stock, bring to the boil and cover everything over a mild heat for about 10 minutes.
- Clean the zucchini, quarter them lengthways and cut the kernels. Dice the zucchini, add the leek and oregano to the saucepan and cook for 10 minutes.
- Thoroughly clean the chanterelles. Heat 2 tablespoons of oil in a pan and fry the chanterelles over high heat for about 5 minutes. Season with salt and pepper.
- Stir the creme fraiche and half of the Parmesan into the vegetables. Serve with the chanterelles, sprinkled with the remaining Parmesan and chopped parsley.
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