Risotto is a very common rice dish in Northern Italy. Make risotto with chanterelles and shallots - you will like the dish, given that it is prepared in just half an hour!
Pick your recipe
You will need
- For four servings:
- - chicken broth - 1.5 liters;
- - Arborio rice - 300 g;
- - water - 120 ml;
- - chanterelles - 150 g;
- - two shallots onions;
- - Parmesan - 50 g;
- - butter - 70 g;
- - olive oil, chives, black pepper, sea salt - to taste.
Instruction manual
1
Put the chicken stock on a fire, bring to a boil, cover with a lid, leave to simmer over a quiet fire.
2
Peel the mushrooms, cut. Heat oil in a large saucepan to froth, add mushrooms, cook for five minutes, stirring occasionally. Salt, pepper, transfer to a bowl.
3
Chop the shallot smaller, fry for three minutes, until it becomes soft. Add rice, fry one more minute.
4
Pour the chicken soup ladle into the pan, stir until rice absorbs the liquid into itself. Pour in the broth gradually until the rice is completely soft. Only add the broth exactly when the rice has absorbed the previous portion of the broth!
5
Remove both pans from the stove. Add oil, mushrooms, grated Parmesan, chopped chives to the rice. Salt, pepper if necessary. You can dilute the risotto with broth.
Useful advice
You can replace chanterelles with porcini mushrooms - it turns out delicious too!