Risotto with Chanterelles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter or mararine
- 2 onions)
- 300 g rice (short rain rice)
- 1 cup wine, white
- Meat broth, well seasoned
- 2 tablespoon butter or margarine
- 100 g bacon, streaky, smoked
- 300 g chanterelles
- 4 tomato (s)
- 1 bunch parsley
- 1 cup cream
Print Recipe
Pin Recipe Instructions
- Heat the fat in a saucepan and sweat the finely chopped onions in it 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 with salt and pepper.
- Drain the butter in a pan, add the finely diced bacon and fry. Add the selected, washed chanterelles and sweat for a moment. Peel and core the tomatoes, chop them into small cubes and add to the chanterelles. Spread the selected, washed, finely chopped parsley over the top and pour the cream over it.
- Simmer over medium heat for 5 minutes.
- Mix the chanterelles into the finished risotto, season to taste again and serve.
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