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Risotto with saffron and chanterelles
Cooking
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.
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.