Risotto with Chanterelles
Risotto • Italian
Description
Risotto with Chanterelles
Ingredients
- Rice 15 oz
- Onion ½ heads
- Spanish onions 1 head
- Celery stalk 1 piece
- Chicken Broth 1½ l
- Pickled Chanterelles 10 oz
- Garlic 4 cloves
- Parsley 0 oz
- Cream 5 fl oz
- Butter 5 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion and celery and sauté them in a mixture of olive oil and butter. Once the vegetables have softened, add the chanterelles (200 g), having chopped them beforehand. Sauté until the chanterelles are cooked through (doneness is determined by taste: the mushrooms should be fully sautéed, and the onion and other vegetables should not burn; usually, the juice released by the mushrooms is enough to prevent this from happening, but if it’s not sufficient, add a little oil or broth). Then add the rice. Sauté the rice with the mushrooms and vegetables for a couple of minutes to allow the rice to absorb the mushroom and vegetable juices as well as the oil. Next, pour in a third of the broth, season with salt and pepper, and let it simmer on low heat, stirring constantly and adding more broth in small increments as needed.
Step 2
Meanwhile, in another skillet, stirring the rice occasionally, sauté the remaining chanterelles (without chopping them) in a mixture of olive oil and butter. When the chanterelles stop releasing water and start to brown confidently, add finely chopped garlic, season with salt and pepper, and cook for a couple of minutes, then finish with chopped parsley.
Step 3
When the rice is ready, turn off the heat and stir in the cream with a spatula, incorporating it into the rice mixture. Serve the risotto garnished with sautéed chanterelles.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
