Chanterelle Risotto
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451Recipe for a delicious creamy Italian risotto with fresh chanterelle mushrooms.
recipe,photo-recipe,chanterelle mushrooms,milled rice,Risotto,Italian cuisine,Vegetarian recipes,,Gluten-Free
Risotto
Italian cuisine
Ingredients
Ingredients
| basil | 0.5 1 | tsp kcal | ½ | teaspoon | |
| chanterelle mushrooms | 7 62 | oz kcal | 200 | grams | |
| dry white wine | 6.75 82 | tbsp kcal | 100 | milliliters | |
| ground black pepper | 0.25 5 | tsp kcal | ¼ | teaspoon | |
| milled rice | 14 1380 | oz kcal | 400 | grams | |
| onion | 1.75 22 | oz kcal | 50 | grams | |
| parmesan | 2.5 275 | oz kcal | 70 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| unsalted butter | 1.25 257 | oz kcal | 35 | grams | |
| vegetable stock | 2.1 100 | cup kcal | 500 | milliliters |
Recipe
1.
onion 1.75 oz (50 g) • chanterelle mushrooms 7 oz (200 g) • salt 1 tsp • ground black pepper 0.25 tsp
Cook finely chopped onion and chanterelle mushrooms in sizzling oil. Season with salt and pepper.
2.
dry white wine 6.75 tbsp (100 ml) • vegetable stock ¾ cup (200 ml) • milled rice 14 oz (400 g)
Add rice and cook for a while. Pour in white wine and broth.
3.
basil 0.5 tsp • vegetable stock 1.3 cup (300 ml)
Continue cooking, pour in some broth and keep content of the pot in watery mushy consistency. Add dried basil leaves or fresh basil.
4.
parmesan 2.5 oz (70 g) • unsalted butter 1.25 oz (35 g)
Once the rice is no longer crispy and becomes mushy on the surface, add a piece of butter and grated cheese. Mix well and leave it covered for 10 minutes.
Bon appetit!
