Chanterelle risotto

Chanterelle risotto

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, healthy and balanced
Nutritional value / person: 513 kcal
, Fat: 21 g
, Carbohydrate: 61 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
300 g risotto rice (e.g. Carnaroli)
1 dl white wine
1 litre vegetable bouillon

Chanterelles

1 tbsp olive oil
500 g chanterelles, cut in half
80 g grated Parmesan
2 tbsp olive oil
salt and pepper to taste
2 tbsp flat-leaf parsley, finely chopped
2 tbsp walnut kernels, roasted, roughly chopped
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How it's done

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Risotto

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Chanterelles

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins. per batch, then remove from the pan. Stir the cheese, oil and half of the mushrooms into the risotto, season. Top with the remainder of the mushrooms, parsley and nuts.

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