Risotto with Chanterelles and Sour Cream
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Risotto with chanterelles and sour cream
Ingredients
- Chanterelles - 8.5 oz
- Carnaroli Rice - 5.3 oz
- Onion - 1 piece
- Vegetable Oil - 3 tablespoons
- Sour Cream - 3 tablespoons
- Garlic - 3 heads
- Cream - 0 fl oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Wash and clean the mushrooms.
Step 3
Peel the onion. Chop the onion.
Step 4
Peel the garlic.
Step 5
Chop the garlic as finely as possible.
Step 6
Add the chopped onion to the hot oil.
Step 7
While the onion is frying, bring water to a boil.
Step 8
Chop the chanterelles.
Step 9
Stir the onion.
Step 10
As soon as the onion starts to brown, add the garlic.
Step 11
Immediately add the chanterelles to the onion and garlic. Fry on high heat for about 3 minutes.
Step 12
Stir the mushrooms. After a couple of minutes, stir the chanterelles again and reduce the heat.
Step 13
Once the water in the pot boils, add a tablespoon of oil.
Step 14
Right after the oil, sprinkle the boiling water with salt (about a teaspoon).
Step 15
Then immediately add the rice to the pot.
Step 16
Stir the rice and reduce the heat, cooking the rice for 20 minutes.
Step 17
Cover the chanterelles and continue to fry on the lowest heat (total should be about 15 minutes).
Step 18
At the very end of cooking the rice, add turmeric to it. Stir the rice and remove from heat. If there is still water left, drain it.
Step 19
Mix the chanterelles vigorously and add the rice to the mushrooms.
Step 20
Combine the rice with the mushrooms.
Step 21
Sprinkle the risotto with black pepper (to taste).
Step 22
Increase the heat to medium and add sour cream to the dish. Stir the rice with the chanterelles and sour cream.
Step 23
Pour the cream into the risotto. Stir and reduce the heat.
Step 24
Add dry white wine.
Step 25
Stir and cover with a lid for literally two minutes.
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