Mushroom risotto from chanterelles with garlic and parmesan cheese
Italian risotto with chanterelles is easy to prepare. The aromatic wild mushrooms and dried thyme go very well together. With sweet corn the taste of the mushroom risotto becomes even more interesting.
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- 1,4 -1,5 l chicken stock or vegetable stock
- 4 tablespoons butter
- 1 shallot
- salt to taste
- 2 cloves garlic
- 250-300 g chanterelles
- 350-400 g risotto rice e.g. Arborio Carnaroli or Baldo
- 120 ml dry white wine
- 1 teaspoon thyme dried
- 30 g Parmesan cheese
- 150-200 g canned corn
- Pour the broth into a saucepan and bring to a boil.
- Reduce the heat and simmer gently.
- Melt 2 tablespoons of butter in another thick-bottomed pot.
- Add chopped shallot and sauté over medium heat for 4-5 minutes.
- Add salt to the shallots.
- Chop the garlic into small pieces.
- Clean and chop the chanterelles.
- Add the chanterelles to the shallots.
- Increase heat slightly and fry for 5 minutes, stirring frequently.
- Add the rice and stir for 2-3 minutes. It should become slightly translucent.
- Pour in wine, add thyme.
- Stir everything until the rice absorbs the liquid.
- Over medium heat, pour a ladle of the hot broth at a time.
- Once the rice has absorbed the broth, add more broth.
- The rice will take about 20 minutes to cook.
- The rice grains should remain hard and the risotto itself should have a creamy consistency.
- When the rice is almost done, add the grated Parmesan, the remaining 2 tablespoons of oil and, if desired, the corn.
- Season the mushroom risotto with salt and serve.
- cutting board
- Stirring spoon
Calories: 526kcalCarbohydrates: 81gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 290mgPotassium: 488mgFiber: 5gSugar: 2gVitamin A: 433IUVitamin C: 2mgCalcium: 115mgIron: 6mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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