Risotto with Chanterelles and Thyme
Risotto • Italian
Description
Risotto with Chanterelles and Thyme
Ingredients
- Arborio rice 5 oz
- Shallot 0 oz
- Garlic 0 oz
- Dry White Wine 0 fl oz
- Chicken Broth 5 fl oz
- Pickled Chanterelles 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Sour Cream 0 oz
- Salt 0 oz
- Brie cheese 0 oz
- Parsley 0 oz
- Leek 0 oz
- Chopped Sage Leaves 0 oz
- Olive Oil 0 fl oz
- Tomatoes Concasse 0 oz
Step-by-Step Guide
Step 1
Finely chop the shallot. Sauté in olive oil.
Step 2
In the same oil, sauté the thyme.
Step 3
Add the Arborio rice and lightly sauté.
Step 4
Pour in the wine.
Step 5
Gradually add the broth. Wait for the starch to appear.
Step 6
In a separate pan, sauté the leek and fry the chanterelles.
Step 7
Combine the cooked rice with the mushrooms and shallot.
Step 8
Stir in the sour cream. Cover.
Step 9
Add the Grana Padano cheese. Season with salt. Plate it.
Step 10
Garnish with concasse tomatoes, parsley, and Brie cheese.
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