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Risotto with chanterelles
Cooking
Step 1
Heat olive oil, fry finely chopped shallots in it until golden brown with garlic (2 whole cloves) and rosemary. Then add chanterelles and fry for another 2-3 minutes. Salt, pepper.
Step 2
Take out the garlic and rosemary. Add raw rice, stir and fry for 2 minutes. Add white wine and boil.
Step 3
Add vegetable broth a little at a time (add 2-3 times as the broth is absorbed by the rice). Cook until the rice is ready, add Demiglas at the end.
Step 4
Remove from heat and add butter and Parmesan, then mix thoroughly. Sprinkle with parsley before serving.
Ingredients
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Fragrant and tender dish. Somewhat unusual and quite useful. It is periodically offered on the menu of many restaurants, including those crowned with Michelin stars. Usually in the winter season. And yet, in order to cook this risotto, you need to si
Mushrooms I always pick and dry myself, so I'm sure of their "authenticity". Both white and boletus are perfect for this dish. The black color of the "topping" even makes the dish visually more attractive)
Risotto according to this recipe is unusually fragrant due to the addition of dried porcini mushrooms and baked fresh ones.
If desired, the dish can be decorated with fresh flower petals.