Chanterelle Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g chanterelles, from the lass (drained weiht) or fresh
- 200 g rice, (risotto rice)
- 1 large onion (s), peeled and diced
- 200 ml wine, white, dry
- 100 g parmesan, rated
- 4 cup vegetable broth
- 0.5 ½ bunch parsley, cut into small pieces
- 50 g butter
- 2 tablespoon olive oil or rapeseed oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the onions become translucent in the oil. Stir in rice and lightly roast. Add the chanterelles and fry them lightly. Fold in the parsley. Deglaze with the white wine.
- Stir in the vegetable stock over a low heat until the rice is cooked through and has absorbed all the liquid.
- Now stir in the parmesan and butter.
- Season with salt and pepper if necessary.
- The amount of vegetable stock depends on the type of rice and the cooking temperature.
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