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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

 

 

basil0.5tsp½teaspoon
chanterelle mushrooms7oz200grams
dry white wine6.75tbsp100milliliters
ground black pepper0.25tsp¼teaspoon
milled rice14oz400grams
onion1.75oz50grams
parmesan2.5oz70grams
salt1tsp1teaspoon
unsalted butter1.25oz35grams
vegetable stock2.1cup500milliliters

1. 

onion 1.75 oz (50 g)  chanterelle mushrooms 7 oz (200 g)  salt 1 tsp  ground black pepper 0.25 tsp

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

2. 

dry white wine 6.75 tbsp (100 ml)  vegetable stock ¾ cup (200 ml)  milled rice 14 oz (400 g)

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

3. 

basil 0.5 tsp  vegetable stock 1.3 cup (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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