Risotto with chanterelles

Name: Risotto with chanterelles
Total time: 50 min
Yield: 1
Ingredients: olive oil 20 g; garlic shallot 10 g; garlic 5 g; rosemary 5 g; chanterelles 120 g; white wine 30 g; vegetable broth 500 g; carnaroli rice 70 g; demi-glace sauce 20 g; butter 30 g; Parmesan cheese 20 g; chopped parsley 5 g; salt 2 g; pepper 2 g

Cookinero 16 November 2022

How to cook Risotto with chanterelles

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.

Cooking time: 50 min

Servings: 1

Ingredients

olive oil 20 g

garlic shallot 10 g

garlic 5 g

rosemary 5 g

chanterelles 120 g

white wine 30 g

vegetable broth 500 g

carnaroli rice 70 g

demi-glace sauce 20 g

butter 30 g

Parmesan cheese 20 g

chopped parsley 5 g

salt 2 g

pepper 2 g

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