Chanterelle Risotto
Delicious creamy risotto with seasonal mushrooms. If you love chanterelles and Italian cuisine, this is the recipe for you! To prepare the perfect risotto, you need to devote some attention to it. You have to constantly stand by it and stir, but the effect is worth it! If you have never prepared a dish with chanterelles, read carefully the instructions on how to wash them quickly and easily.
How to wash chanterelles?
To easily wash mushrooms, sprinkle them with a generous amount of flour so that it thoroughly coats all the chanterelles. Then, in a large bowl, pour hot water (not boiling water) over the chanterelles. Stir gently by hand so that the flour and dirt separate from the mushrooms and fall to the bottom. Place the cleaned chanterelles in a sieve and rinse to remove any remaining dirt. Ready!
What rice for risotto?
Regular white rice is not suitable for risotto, you have to use Italian risotto rice, e.g. Arborio or Carnaroli. They are easily available in supermarkets and discount stores. Risotto rice is rounder and contains more starch. It absorbs liquids perfectly and does not fall apart when mixed.
Do you have to constantly stir risotto?
YES! Of course, you can take breaks stirring every few to a dozen seconds, but do not leave the kitchen and do not leave the risotto unattended!
Can the risotto be covered?
NO! You pour broth over the risotto, excess water evaporates and the flavour stays in the rice. If you cover the risotto, the water will not evaporate but will condense and the rice will absorb all the water and you will not add more broth in portions because the rice will overcook. This will make your risotto less flavourful. Therefore, do not cover the risotto!
What spices for risotto?
The flavour of risotto is rice, broth, wine, parmesan and butter. Therefore, we do not add intensive spices to risotto so that they do not dominate its flavour. Pepper is enough for risotto with chanterelles. Be careful with the salt because parmesan and ready-made broths are quite salty. Salt the risotto at the end.
What wine for risotto?
Use dry white wine for risotto, or you can use prosecco.
What kind of broth for risotto?
Vegetable or chicken broth is best for risotto with chanterelles so that it does not dominate the taste.
Can the risotto be eaten the next day?
Risotto rice absorbs liquid very easily. If the risotto sits for a long time, it goes from creamy to overcooked and hard. The risotto must be eaten immediately. Of course, if you make too much of it, you can put the risotto in the fridge and eat it the next day, but it will not be as creamy and tasty.
How much rice for 1 portion of risotto?
¾ cup of dry rice gives about 3 portions of risotto, so ½ cup is a portion for 2 people and ¼ cup is a portion for 1 person.
Also check out other risotto ideas on the blog:
The proportions given below make about 3 portions of risotto with chanterelles. Read the step-by-step recipe on how to prepare a creamy risotto with chanterelles and watch the video below the recipe.
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Chanterelle Risotto
Chanterelle Risotto Recipe
Ingredients
Instructions
- To wash the chanterelles, place them in a large bowl. Sprinkle with a few tablespoons of flour (2-3 tablespoons). Mix thoroughly with your hand so that the flour thoroughly coats the chanterelles. Then pour hot, not boiling, water over the chanterelles.Mix thoroughly with your hand so that all the flour and dirt separates from the mushrooms. Gently fish the mushrooms out of the bowl and place them in a sieve. Rinse the chanterelles thoroughly in the sieve to remove any remaining dirt. Set the chanterelles aside in the sieve to dry.200 g chanterelle
- Finely chop the onion and grate the Parmesan.1 onion, 40 g parmesan cheese
- Heat a few tablespoons of olive oil in a pan. Add the chopped onion. Stir. Add the garlic and rice. Fry for 3-4 minutes. Pour in the wine. Stir constantly. When the alcohol evaporates, add the chanterelles. Fry. Then pour in the first portion of hot broth (approx. 150 ml).Stir constantly and when the rice has absorbed most of the liquid, add another portion of broth. Add the broth portion by ortion until the rice is al dente. Finally, evaporate the excess liquid, add the parmesan and butter. Mix. Add pepper and optional salt. Enjoy!¾ cup risotto rice, 2 clove garlic, 100 ml white wine, 700 ml broth, 1 tbsp butter, olive oil, pepper, salt
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
