Chanterelle risotto

Name: Chanterelle risotto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp walnut kernels; 500 g chanterelles; 2 tbsp flat-leaf parsley; 1 garlic clove; 1 shallot; salt and pepper to taste; 4 tbsp olive oil; 80 g grated Parmesan; 1 litre vegetable bouillon; 300 g risotto rice (e.g. Carnaroli); 1 dl white wine

Ingredients

4 people

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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

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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