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Chanterelle Risotto

     

Recipe for a delicious creamy Italian risotto with fresh chanterelle mushrooms.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

low

 

 

1. 

onion 1.75 oz (50 g)  chanterelle mushrooms 7 oz (200 g)  salt 1 tsp  ground black pepper ¼ tsp

Cook finely chopped onion and chanterelle mushrooms in sizzling oil. Season with salt and pepper.

2. 

dry white wine 100 ml  vegetable stock 200 ml  milled rice 14 oz (400 g)

Add rice and cook for a while. Pour in white wine and broth.

3. 

basil ½ tsp  vegetable stock 300 ml

Continue cooking, pour in some broth and keep content of the pot in watery mushy consistency. Add dried basil leaves or fresh basil.

4. 

parmesan 2.5 oz (70 g)  unsalted butter 1.25 oz (35 g)

Once the rice is no longer crispy and becomes mushy on the surface, add a piece of butter and grated cheese. Mix well and leave it covered for 10 minutes.

Bon appetit!

 

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