Risotto Con Gallinacci

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 50 g butter
  • 2 onion (s), finely chopped
  • 300 g short rain rice or risotto rice
  • 1 cup white wine
  • 1 liter meat broth, well seasoned
  • salt and pepper
  • 2 tablespoon butter
  • 100 g bacon, streaky, smoked
  • 300 g chanterelles
  • 4 tomato (s), peeled, pitted and diced
  • 1 bunch parsley, chopped
  • 1 cup heavy cream
Risotto Con Gallinacci
Risotto Con Gallinacci

Instructions

  1. Heat the fat in a saucepan and sauté the onions until translucent. Add the rice and roast briefly. Pour in the white wine and let it boil down. Add 2 cups of stock and cook over medium heat. Stir more often and gradually add the rest of the broth. The risotto is ready after 18-20 minutes. Season to taste with salt and pepper.
  2. Drain the butter in a pan, add the diced bacon and fry. Add the selected, washed chanterelles and sweat them briefly, add the diced tomatoes, sprinkle with parsley and pour in the cream. Simmer over medium heat for 5 minutes.
  3. Mix the chanterelles into the finished risotto, season to taste again and serve.

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