Chanterelle Risotto

Chanterelle Risotto

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  1. Onion 1 piece
  2. Vegetable oil 2 tablespoons
  3. Chanterelles 300 grams
  4. Arborio rice 300 grams
  5. White wine 100 milliliters
  6. Broth 1 liter
  7. Lovage handful of leaves
  8. Salt to taste
  9. Pepper to taste
  10. Butter 2 tablespoons
  11. Parmesan cheese grated 100 grams
  • Main Ingredients Mushrooms, Oil, Rice
  • Serving 4 servings


Frying pan, spatula, knife, ladle.


Step 1: fry the onions.

Finely chop the onion and fry it in vegetable oil until transparent. Cook over medium heat.

Step 2: add the chanterelles.

Prepare the chanterelles in advance, having cleaned and rinsed well, cut large mushrooms along in half. Add the chanterelles to the onion and continue to fry for another 2-3 minutesstirring.

Step 3: add the pic.

Add dry rice and fry until it becomes a little glass.

Pour the wine, mix and after a while pour so much broth to cover the rice. And keep cooking, adding the broth from time to time until the rice is soft.

When the rice is soft, add salt, pepper, butter and chopped greens to the risotto. Mix everything well and thoroughly.
When the oil has dissolved, remove the frying pan from the heat, add the grated parmesan, mix and serve.

Step 4: serve the chanterelle risotto.

Chanterelle risotto is incredibly delicious! Be sure to prepare this meal for the whole family for lunch or dinner.
Enjoy your meal!