Stormy Chanterelle Risotto




Rating: 3.31 / 5.00 (64 Votes)


Total time: 45 min

Servings: 3.0 (servings)

Ingredients:














Instructions:

For the chanterelle risotto, clean the chanterelles (do not wash) and cut into slices. Cut the onion into small cubes and sauté in hot oil until translucent.

Add the chanterelle mushrooms, sauté and cook briefly. Add the rice and sauté until it is slightly translucent. Deglaze with the storm and reduce.

Now deglaze with white wine and let it reduce as well. Gradually add the soup in small amounts and let it simmer over medium-low heat until only a little liquid is left.

Stir again and again. Repeat until the soup is used up. After the last pass (there should still be a little liquid left). V

o remove from heat and season with pepper and salt, stir in Parmesan and porcini thyme and let stand for a few more minutes Serve on a plate and sprinkle with grated Parmesan.

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