Risotto With Chanterelles and Vegetables
by Editorial Staff
It turns out that this is wildly tasty and has a huge number of variations. Once, having ordered a risotto at a restaurant a couple of times (not just risotto with chanterelles, but just risotto), I decided to try to cook this dish myself from rice, with mushrooms and vegetables.
Ingredients
- Arborio rice
- Chanterelle mushrooms (fresh)
- Onion (red, Crimean)
- Vegetables (fresh or frozen)
- White wine (optional)
- Spices (to taste)
Directions
- We take arborio rice. This type of rice is a prerequisite for risotto. Otherwise, you will get pilaf, rice porridge. In general, anything you want, but not risotto.
- We take chanterelles. I fried them whole, without cutting into pieces. I think that’s what made them juicy and fragrant.
- I have a bow from the Crimea itself. Oh, oh-oh-oh
- First I lightly fry the onion, then throw the chanterelles into the pan.
- Next comes the fun part. After the chanterelles are ready, add rice to the pan. Add some white wine. Simmer a little over low heat. Then we begin to add broth or boiled water in small portions. As soon as the rice has absorbed the next portion, add more.
- Then I decided to add vegetables. Unfortunately, I only had frozen ones, and I was too lazy to run to the store for fresh peppers.
- Do not forget to stir constantly. Simmer over medium heat. Sprinkle with all your favorite seasonings.
Good Appetit!
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