John Myers
Chanterelle – Cream Cheese – Risotto
The perfect chanterelle – cream cheese – risotto recipe with a picture and simple step-by-step instructions.
- 400 g Fresh chanterelles
- 1 packet Ham cubes
- 1 Cup Or 1 sachet of rice
- 1 bunch Parsely
- 1 Spring onion / spring onion
- 0,5 pack Low-Fat cream cheese
- 250 ml Natural yoghurt
- Salt pepper
- 2 cl Triple sec
- Pre-cook the rice in salted water.
- Meanwhile, clean the chanterelles with a knife and put them (you can also cut them into small pieces) in a saucepan.
- Add the diced ham, sliced spring onion, cream cheese, yoghurt and parsley to the chanterelles. Add the triple sec and let it simmer. Pepper a little. If you don’t want to use yogurt, you can also adjust the amount of cream cheese.
- When the chanterelles are firm to the bite and the Triple Sec has boiled down, add everything to the cooked rice. Mix in well – done. Good Appetite.
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