in Recipes

Chanterelle risotto

updated

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Ingredients for 2 servings:

  • 125 g risotto rice
  • 200 g chanterelles
  • 3 m.-large shallot(s)
  • 250 ml vegetable stock
  • 125 ml white wine
  • 1 tsp thyme leaves
  • 2 lavender flowers
  • 30 g Parmesan
  • 75 g butter
  • e.g. nutmeg
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and finely dice the shallots and finely chop the thyme leaves and lavender flowers. Clean the chanterelles and finely chop any large mushrooms. Heat 25g of butter in a pan and sauté the shallots until translucent. Then add the rice and fry until translucent. Deglaze the pan alternately with white wine and stock and simmer. This takes about 20-25 minutes. Then add the chanterelles and sauté everything for about 5 minutes. After this time, add the thyme and lavender. Add the remaining butter, fold in the Parmesan cheese, and season with salt, pepper, and nutmeg.

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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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