Risotto with Chanterelles

With risotto with chanterelles, we cant go wrong – once we master the basic rules of preparing risotto. And once we learn to prepare one, well know how to prepare (almost) all of them.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 280 g Rice, white, short grain

  • 350 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 60 ml Oil, olive

  • 30 ml Sweet cream, partially skimmed

  • 1 l Soup base, beef, cube

  • 0.5 dl Alcohol, Wine, White

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 bouquet Parsley, fresh

Steps

  1. Clean the chanterelles and rinse them quickly in a colander under running water. Drain them. Leave the smaller ones whole, and cut the larger ones in half lengthwise. Peel the onion and chop it finely. Peel the garlic and chop it finely. Wash the parsley, shake it dry, and chop it finely. Heat the stock in a pot, bring it to a boil, and keep it warm.

  2. Heat three tablespoons of oil in a wide pot. Add the rice and sauté it while stirring for two to three minutes until it becomes translucent. Pour in the hot stock and cook for 15 minutes, stirring occasionally, to achieve a fairly loose al dente rice.

  3. Heat the remaining oil in a pan, add the chopped onion, garlic, and half of the chopped parsley. Sauté while stirring until the onion becomes translucent, then add the cleaned chanterelles. Stir and sauté for five minutes until the chanterelles soften and the liquid evaporates. Pour in the white wine and season with salt and freshly ground white pepper. Stir and sauté quickly until the wine completely evaporates.

  4. Remove the rice from the heat. Add the sautéed chanterelles and the remaining chopped parsley. Stir in the sour cream, mix quickly, and season with salt or pepper if needed. Let the prepared risotto sit for a few minutes to cool slightly and allow the rice to absorb the aroma of the chanterelles and wine.

  5. Divide the risotto with chanterelles onto warmed plates. You can drizzle it with extra virgin olive oil or sprinkle with grated Parmesan cheese.

Nutrition Information (Per 100g)

  • Calories: 151.01 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 31.86 g
    • Sugars: 1.04 g
  • Protein: 3.76 g
  • Fiber: 0.52 g

Advice

In vegetarian risotto, replace the beef stock with vegetable stock. For risottos, we use short-grain rice because it contains more starch than long-grain rice. Cook the rice al dente, especially when we cover it at the end of preparation and let it rest. The cooking process continues under the influence of heat. The ideal ratio of rice to liquid when preparing creamy risotto is 1:3.5. Rice can be cooked by stirring it, or by pouring liquid over it and leaving it undisturbed until all the water boils away.