Chanterelle Risotto
Creamy risotto with chanterelles is an autumn dinner that brings out the deep and nutty flavor of the mushrooms. This recipe for chanterelle risotto uses classi…
Ingredienser
Instructions
Bring the chicken stock to a boil and keep it warm.
Clean the chanterelles and tear large mushrooms into smaller pieces.
Finely chop shallots and garlic.
Melt some of the butter in a wide saucepan or deep pan.
Cook shallots and garlic until the onion is glossy.
Add risotto rice and cook while stirring for about 1 minute.
Pour in white wine and let it reduce almost completely.
Add the chanterelles.
Add warm chicken stock in 4 to 5 additions, stirring regularly while the liquid cooks in between each addition.
Continue for about 20 minutes, until the rice is tender but still has a little bite.
Stir in the remaining butter and grated Parmesan.
Season with lemon juice, salt and pepper before serving.
Nutrition per serving
Energi ca. 548 kcal
Protein 12.8 g
Fett 15.0 g
Karbohydrater 81.0 g
Fiber 6.4 g
Sukker 2.4 g
Salt 0.1 g
Tips & tricks
Keep the stock warm while making risotto. Cold stock lowers the temperature in the pan and can make the rice cook less evenly.
Did you know?
Chanterelle risotto combines Italian risotto technique with Norwegian mushroom season. Risotto rice releases starch when stock is added gradually, giving the creamy texture without needing cream. The chanterelles add nutty depth, while lemon balances butter and Parmesan.
