Risotto with Chanterelles Recipe
Recipe Ingredients for Risotto with Chanterelles
| Amount | Ingredient |
|---|---|
| 3 tbsp | Olive oil |
| 2nd Shallots | 300 grams |
| Risotto rice | 150 ml |
| White wine | 200 grams |
| Chanterelles | L 1 |
| Mushroom soup (or Hühnerboullion) | 40 g |
| Butter | |
| Parmesan cheese | |
| Watercress | |
| edible flowers | 1st Radishes (sliced finely) |
Risotto with Chanterelles Recipe Directions
Finely dice the shallots and the mushrooms clean.
The diced shallots in a sauté pan with olive oil. Add the risotto rice and deglaze with white wine.
Pour as much chicken broth until the rice is covered. Let the rice simmer stirring constantly about 15 minutes. Then gradually pour in a little mushroom broth. (The more stirring the rice, the creamy risotto succeeds.)
Only shortly before the rice is ready, the hot mushrooms in a pan with about 2 tablespoons olive oil fry - they bite and keep frabs. Then mix in the finished rice.
To serve: Serve the risotto on four plates and garnish with the watercress, radish slices and a little Parmesan.
