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🍽️ Creamy Chanterelle Risotto

435 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh chanterelles
• 1 shallot
• 1 clove of garlic
• 1 tbsp butter
• 280 g risotto rice
• 200 ml dry white wine
• 900 ml vegetable broth
• olive oil
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly grated parmesan
• grated parmesan (for sprinkling)

Instructions

1. 1. Clean the chanterelles thoroughly and pat them dry. Cut large mushrooms into bite-sized pieces.
2. 2. Peel the shallot and the garlic. Mince both ingredients very finely.
3. 3. Melt the butter in a pot over medium heat.
4. 4. Add the chopped shallot and garlic to the butter. Sauté them briefly until they are soft and translucent.
5. 5. Add the risotto rice to the pot. Stir briefly so that it mixes with the fat.
6. 6. Deglaze the rice with the wine. Stir continuously until the liquid has almost completely been absorbed by the rice.
7. 7. Pour in some vegetable broth so that the rice is just covered.
8. 8. Continue stirring until the broth is absorbed by the rice.
9. 9. Repeat the process of adding broth and stirring step by step until the broth is used up.
10. 10. Test the rice. It should be al dente (firm to the bite). Remove the pot from the heat.
11. 11. Heat two tablespoons of oil in a large frying pan over high heat.
12. 12. Fry the prepared chanterelles in the hot pan until they are golden brown.
13. 13. Season the mushrooms with salt and black pepper.
14. 14. Roughly chop the fresh parsley and fold it into the mushrooms.
15. 15. Add the grated Parmesan to the finished risotto. Stir it in well.
16. 16. Season the risotto to taste with salt and pepper.
17. 17. Serve the risotto on plates. Top it with freshly grated Parmesan and the fried chanterelles.

Nutrition per serving

• kcal: 435
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 56 g