Ingredients
- 250g of small chanterelles
- 1 garlic clove
- 1 shallot
- 300g of short-grain rice (Arborio or Carnaroli)
- 50ml of dry white wine
- 1000ml of stock (chicken or vegetable)
- 100g of grated parmesan
- 1 tbsp of butter
- 5 tbsps of olive oil
- Salt, pepper
Directions
Heat the olive oil in small pan, add mushrooms and cook until golden (about 5 minutes). Season to taste with salt and pepper. Leave aside.
Heat olive oil in a deep frying pan, add finely choped garlic and shallot, saute until tender, add rice and fry for 1 minute, stirring constantly.
Pour wine to the rice, leave for a few seconds. Add stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding more. Stir constantly. With the last portion of the stock add half of mushrooms.
When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in parmesan and butter. Season. Serve with remaining chanterelles on top.
Heat olive oil in a deep frying pan, add finely choped garlic and shallot, saute until tender, add rice and fry for 1 minute, stirring constantly.
Pour wine to the rice, leave for a few seconds. Add stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding more. Stir constantly. With the last portion of the stock add half of mushrooms.
When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in parmesan and butter. Season. Serve with remaining chanterelles on top.
Enjoy!
Source:food and other life
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