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Risotto with saffron and chanterelles
How to cook Risotto with saffron and chanterelles
Step 1
Rice fry in a skillet with olive oil. Finely chop the shallot and add to the rice. To mix everything. When shallots turn golden, add white wine.
Step 2
Once the white wine has evaporated, add the vegetable broth. While the rice is cooking, add the olive oil, garlic, and half a large shallot to a separate skillet. Saute the garlic and shallots, then add the chanterelles and thyme. All fry and mix in the cooking process. Add salt and pepper to taste.
Step 3
Add half of the chanterelles to the risotto and continue cooking. Leave the other half of the chanterelles in the pan. A minute before the risotto is ready, add the saffron. Add parmesan and butter to the finished risotto. Mix everything well.
Step 4
Put the risotto on a plate. Arrange chanterelles on top and garnish with fresh parsley.
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