Chanterelle risotto Recipe
Recipe Ingredients for Chanterelle risotto
| Amount | Ingredient |
|---|---|
| 1 1 / 4 liter | Chicken or vegetable stock (Lacroix) |
| 60 g | Butter |
| 3 tbsp | Extra virgin olive oil |
| 2 pcs | Shallots |
| 2 pcs | Bay leaves |
| Salt, white pepper | |
| 400 grams | Arborio rice |
| 125 ml | White wine |
| 1 Prov | Lemon juice |
| 75 grams | Parmesan cheese |
| 500 grams | Chanterelles |
| 125 grams | Bacon |
| 1 bunch | Parsley |
| 4 pcs | Tomatoes |
| 2 tbsp | Bread flour |
| 1 tbsp | Butter |
Chanterelle risotto Recipe Directions
Chanterelles brush, rinse briefly. They should not soak in the wash with water.
Wash and chop parsley.
The risotto is cooked, as described in the recipe archive. Main Dishes / Rice / risotto / recipes.
The chanterelle sauté briefly in a little butter. Five minutes before the risotto is ready to mix in, let it be just yet.
Fine flour kneaded with butter and chopped parsley. Place on the tomato, which was previously cut off a lid. Short but intense grilling in the oven until the breadcrumbs begin to brown.
Four slices of breakfast bacon fry until crisp.
Stir in the remaining parsley before serving.
Risotto into individual serving bowls preheated cause. One grilled tomato and bacon on top of it.
