John Myers
Risoni with Chanterelles
The perfect risoni with chanterelles recipe with a picture and simple step-by-step instructions.
- 200 g Risoni
- 250 g Chanterelles
- 2 Shallots, finely diced
- 1 Garlic clove, finely grated
- 3 tbsp Parmesan, freshly grated
- 100 ml White wine
- 800 ml Vegetable stock, hot
- 1 tsp Freshly plucked thyme leaves
- Butter
- Oil
- Salt
- Pepper
- Brush the chanterelles with a mushroom brush and then cut them into small pieces. Heat a little olive oil in a saucepan and fry the shallots and the clove of garlic until translucent, then add the risoni and fry for about 2 minutes while turning.
- Now deglaze with the white wine and let it reduce until there is almost no liquid. And now – as with a classic risotto – always fill up with the hot vegetable stock so that the risoni are always just covered. The broth should always be hot, otherwise the cooking process will be interrupted every time.
- Always reduce the vegetable stock, never forget to stir, and then fill up again. This takes about 20-25 minutes. Meanwhile, heat some oil with a little butter in a separate pan and fry the chanterelles vigorously and only add salt and pepper at the end.
- When the risoni are done, they should still have a very light bite, season with salt and pepper, note that there is also Parmesan, which also brings salt. Now remove the pan from the heat, add the Parmesan, a little butter, the fried chanterelles and the thyme, mix everything well.
- Now put the lid on the pot and let it sit for about 5 minutes and then enjoy.
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