John Myers
Risotto with Fresh Chanterelles and Porcini Mushrooms
The perfect risotto with fresh chanterelles and porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 400 g Cleaned chanterelles
- 3 Porcini mushrooms fresh
- 200 g Risotto rice
- 1 tbsp Oil
- 1 Diced onion
- 0,1 l White wine
- 0,7 l Hot broth
- 50 g Freshly grated Parmesan
- 1 tbsp Butter
- Salt pepper
- Butter
- Grated lemon peel
- Heat the oil and fry the onion until translucent, add rice and chanterelles and fry briefly
- Pour in the wine and let it almost boil off, then add part of the broth and let it boil down, stirring frequently … repeat this process until the rice is cooked ….. depending on the type of rice you need more or less broth
- Finally stir in the Parmesan and butter and season the risotto with salt, pepper and a little freshly grated lemon zest
- Cut the porcini mushrooms into slices and fry them vigorously in hot butter, season with salt and pepper
- To serve, place part of the risotto on a plate and place the fried porcini mushrooms on top … Garnish with a little parsley
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