John Myers
Contents
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Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 100gCalories: 345kcalCarbohydrates: 38.9gProtein: 7.6gFat: 15.6g
