← All recipes

🍽️ Creamy Chanterelle Risotto

441 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh chanterelles
• 350 g risotto rice (e.g. Vialone or Carnaroli)
• 1 onion
• 2 garlic cloves
• 1 tsp porcini powder
• olive oil (cold pressed)
• butter
• 750 ml vegetable stock
• parmesan
• salt
• pepper (freshly ground)

Instructions

1. 1. Clean the chanterelles thoroughly from dirt and remove any impurities.
2. 2. Peel the shallots and the garlic.
3. 3. Heat two tablespoons of oil in a pot.
4. 4. Sauté the shallots and garlic together with the mushrooms and porcini powder in the pot.
5. 5. Add the rice and stir until it is coated with the fat.
6. 6. Pour 300 milliliters of meat stock into the pot.
7. 7. Let the liquid evaporate while stirring constantly.
8. 8. Reduce the heat to a lower setting.
9. 9. Add one ladle of meat stock to the rice.
10. 10. Let the liquid evaporate again.
11. 11. Repeat this process: keep adding one ladle of stock and let it evaporate.
12. 12. Stir the risotto frequently during this process.
13. 13. Cook the rice for about 20 minutes uncovered over medium heat.
14. 14. If necessary, add more stock or some water.
15. 15. Ensure that the rice grains are still al dente.
16. 16. Stir in one tablespoon of butter and two tablespoons of grated Parmesan into the risotto.
17. 17. Season the dish with salt and pepper to taste.
18. 18. Distribute the risotto onto plates.
19. 19. Sprinkle it generously with Parmesan shavings.
20. 20. Serve the risotto immediately.

Nutrition per serving

• kcal: 441
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 70 g