Risotto with Chanterelles and Truffle Oil
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
A recipe for a dish with chanterelles from chef John Anderson of The Rustic Bistro.
Ingredients
- Pickled Chanterelles - 14.1 oz
- Olive Oil - 4 fl oz
- Butter - 4.2 oz
- Shallot - 5.6 oz
- Arborio rice - 9.9 oz
- Dry White Wine - 8 fl oz
- Parmesan Cheese - 3.5 oz
- Truffle Oil - 0 fl oz
- Thyme - 0.1 oz
- Salt - to taste
- Basil - 0.3 oz
- Mushroom seasoning - 1⅕ l
- Garlic - 0.3 oz
- Parsley - 0.3 oz
Step by Step guide
Step 1
Boil the rice.
Step 2
Rinse the chanterelles and place them in a skillet with heated olive oil.
Step 3
Sauté until the mushrooms are golden brown.
Step 4
Melt the butter in a saucepan.
Step 5
Finely chop the onion.
Step 6
Add the onion and sauté it until soft.
Step 7
Add the rice and cook, stirring, for a couple of minutes.
Step 8
Pour the wine into the saucepan and stir for another couple of minutes.
Step 9
Gradually pour in the hot broth.
Step 10
Add the minced garlic, sautéed mushrooms, chopped parsley, thyme, grated Parmesan, and salt.
Step 11
Mix well.
Step 12
Drizzle with truffle oil and garnish with basil.
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