VEGETARIAN

Risotto with Saffron and Chanterelles

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Saffron and Chanterelles

Ingredients

Carnaroli Rice - 2.5 oz
Shallot Onion - 0.7 oz
Olive Oil - 0 fl oz
White wine - 1 fl oz
Vegetable Broth - 3 fl oz
Garlic - 0.7 oz
Chanterelles - 4.6 oz
Thyme - 1 sprig
Parmesan Cheese - 0.7 oz
Butter - 0.7 oz
Parsley - to taste
Salt - to taste
Ground Black Pepper - to taste
Saffron - to taste

Step by Step guide

Step 1

Sauté the rice in a pan with olive oil. Finely chop the shallot onion and add it to the rice. Mix everything together. When the shallot becomes golden, add the white wine.

Step 2

Once the white wine evaporates, add the vegetable broth. While the rice is cooking, add olive oil, garlic, and half of the chopped shallot to a separate pan. Sauté the garlic and shallot, then add the chanterelles and thyme. Sauté and stir during the cooking process. Add salt and pepper to taste.

Step 3

Add half of the chanterelles to the risotto and continue cooking. Leave the other half of the chanterelles in the pan. One minute before the risotto is done, add the saffron. To the finished risotto, add Parmesan cheese and butter. Mix everything well.