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Chanterelle risotto

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Ingredients for 4 servings:

  • 180 g chanterelles, from the jar (drained weight) or fresh
  • 200 g rice (risotto rice)
  • 1 large onion(s), peeled, diced
  • 200 ml wine, white, dry
  • 100 g Parmesan, grated
  • 4 cups vegetable broth
  • ½ bunch parsley, finely chopped
  • 50 g butter
  • 2 tbsp olive oil or rapeseed oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as a side dish to pan-fried dishes or as a main course (2 portions)

Sauté the onions in the oil until translucent. Stir in the rice and lightly fry. Add the chanterelle mushrooms and fry lightly. Stir in the parsley. Deglaze with the white wine. Slowly stir in the vegetable stock until the rice is cooked and all the liquid has been absorbed. Stir in the Parmesan cheese and butter. Season with salt and pepper, if desired. The amount of vegetable stock depends on the type of rice and cooking temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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