Risotto with Goat Cheese and Chanterelles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g risotto rice (Arborio or Carnaroli)
- 2 shallot (s)
- 1 sprig rosemary, smaller
- 2 sprigs thyme
- 100 ml white wine
- 700 ml vegetable stock
- 100 ml goat cheese (goat cheese roll or fresh goat cheese)
- 200 g chanterelles
- olive oil
- 1 piece (s) butter, small
- Salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Strip the rosemary needles and thyme leaves from the branches and chop finely. Dice shallots. Heat a little olive oil and sauté the shallot cubes and herbs. Add the rice and stir-fry until translucent. Deglaze with the white wine.
- Heat the stock and pour the stock over the rice with a ladle when the wine is almost over cooked. Keep adding the stock until the rice is almost done, takes about 20 minutes.
- Cut the goat`s cheese roll into pieces, if you use goat`s cream cheese, cut it roughly and mix it with the butter into the rice. Season to taste with salt and pepper.
- In the meantime, clean the chanterelles. I dust them with flour, put them in a coarse sieve and rinse them briefly and vigorously under cold water. Fry the mushrooms in olive oil for a few minutes, season with salt and pepper and serve on the risotto.
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