Creamy Risotto with Chanterelles and Truffles

Ensure a particularly creamy and aromatic taste in your mouth with this creamy risotto with chanterelles and truffles.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 19 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, short grain

  • 1 bouquet Parsley, fresh

  • 60 g Butter, unsalted

  • 50 g Cheese, Parmesan, grated

  • 3 pinch Salt, table

  • 40 g Mushrooms, mushrooms, fresh

  • 100 g Mushrooms, mushrooms, fresh

  • 9 dl Water

  • 1 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the parsley, chanterelles, and truffles. Finely chop the parsley, and clean and slice the chanterelles and truffles into thin pieces. Rinse the rice before cooking. Rinse it under running water until the water runs clear. Once the water is clear, drain the rice well. Cut the butter into smaller pieces.

  2. Place a larger pot on the stove, pour in water, and wait for it to boil. Then place a larger pan on the stove and add the rice to it. While stirring, sauté the rice for about one minute, then add the boiling water and the chanterelles.

  3. Cook the rice for exactly 15 minutes, stirring constantly. Then season with salt and pepper to taste and cook for another 3 minutes. Remove the pan from the heat, mix in the butter pieces and parsley, and stir well. Finally, sprinkle the risotto with Parmesan cheese.

  4. Serve the risotto in warmed plates and sprinkle with the sliced truffles. Offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 404.23 kcal
  • Fat: 14.55 g
    • Saturated Fat: 8.92 g
  • Carbohydrates: 56.1 g
    • Sugars: 0 g
  • Protein: 8.69 g
  • Fiber: 0 g