Risotto with Chanterelles and Chestnuts

Treat yourself to a true autumn delicacy!

Details

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

Ingredients

  • 40 dag Mushrooms, mauve

  • 5 dag Shallot

  • 4 pods Garlic, fresh

  • 320 g Rice, white, short grain

  • 2 dl Alcohol, Wine, White

  • 1 l Soup base, chicken, cube

  • 3 spoons Nuts, chestnut, cooked

  • 1 spoon Oil, olive

  • 6 dag Butter, unsalted

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, thyme, dried

  • 1 pinch Spices, rosemary, dried

  • pieces Parsley, fresh

  • 2 spoons Cheese, Parmesan, grated

Steps

  1. Peel the shallot and garlic, and chop them into small pieces. Wash the parsley sprigs, shake them dry, and finely chop. Clean the chanterelles, wipe them with a damp cloth, and slice them. Pour the broth into a pot, bring it to a boil, and set aside.

  2. Place a saucepan on the stove and heat the olive oil and butter. Sauté the shallot in the hot fat while stirring, and when it starts to change color, add the sliced mushrooms. Cook them for a few minutes over moderate heat. Add the garlic, rice, and spices, and quickly sauté everything together. Then pour in the white wine, stir, and wait for the wine to evaporate.

  3. Once the wine has evaporated, add the first ladle of hot broth. Stir, and when the rice absorbs all the liquid, add another ladle of broth. Continue stirring and adding broth for about 25 minutes until the rice is well cooked. Then remove the pot from the heat, and season the risotto with salt and pepper to taste.

  4. Mix in the chopped parsley, cooked chestnuts, and a little butter into the risotto. Serve the prepared risotto on plates, sprinkle with grated Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 213.05 kcal
  • Fat: 6.44 g
    • Saturated Fat: 3.44 g
  • Carbohydrates: 32.85 g
    • Sugars: 0 g
  • Protein: 3.88 g
  • Fiber: 1.11 g

Advice

Instead of fresh, you can use dried or frozen chanterelles. You can also use pre-cooked chestnuts from a can.