John Myers
Chanterelle Risotto
The perfect chanterelle risotto recipe with a picture and simple step-by-step instructions.
- 180 g Risotto rice
- 300 g Chanterelles, cleaned
- 150 ml White wine dry
- 0,75 liter Broth
- Salt pepper
- Butter
- 1 Onion
- 80 g Grated parmasan
- Peel the onion and cut into fine cubes. I sauté a little butter until translucent. Pour in the rice, toss briefly, deglaze with wine. Set the heat to a lower level. Always stir until the liquid has boiled down. Always add a ladle of hot stock and let it boil down. Always repeat the process. In the meantime, sauté the mushrooms in a little butter.
- After about 15 minutes, add the mushrooms and cook until the rice is firm to the bite. Now fold in the cheese. Risotto should be “bulky”, if necessary add a little more stock. Finally, season to taste.
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