Description
I love chanterelles and cook so many dishes with them, but now is not yet the season of chanterelles, so I used frozen from last year chanterelles for the preparation of aromatic risotto with them. Very beautifully presented risotto in the cheese baskets with a glass of dry white wine!
Ingredients
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Mushrooms
350 g
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Figure
150 g
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Onion
1 piece
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Garlic
2 tooth
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Dry white wine
100 ml
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Cream
50 ml
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Broth
500 ml
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Butter
50 g
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Salt
-
Basil
-
Olive oil
2 Tbsp
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Parmesan
5 Tbsp
Cooking
Saute finely chopped onion in olive oil until transparent. Add the sliced chanterelle mushrooms, small mushrooms not cut and parboil for 5 minutes
Add the rice, mix well to absorb oil and become slightly transparent. Pour in the wine and allow it to fully absorb.
Then one ladle pour the broth, put the Basil and garlic. Once it is absorbed, add more. Rice, constantly stir, add salt to taste. Bring the rice until al dente — this is when the grains of rice soft on the outside but slightly hard inside, when raskusyvanii.
When the rice is brought to the desired level of readiness, pour in the cream and put the butter, mix well, then put 2st. L. grated cheese and leave under the lid for a few minutes.
It turns out the dish is buttery and very tender.
In a hot pan put 3st. L. grated Parmesan, spread it and gently move on an inverted bowl to cool.
Once the cheese hardens, put it in our risotto. Very delicious served with marinated broccoli and slices of pickled peppers, all crowned by a glass of dry white wine. Bon appetit!
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