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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Mix the chanterelles into the finished risotto, season to taste again and serve.
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