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Chanterelle risotto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 513
  • Fat about 21g
  • Carbohydrates about 61g
  • Protein about 17g
This is needed
This is needed for 4 people
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 tbsp olive oil
  • 1 dl white wine
  • 1 litre vegetable bouillon
  • 500 g chanterelles, cut in half
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 80 g grated Parmesan
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp walnut kernels, roasted, roughly chopped
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins. per batch, then remove from the pan. Stir the cheese, oil and half of the mushrooms into the risotto, season. Top with the remainder of the mushrooms, parsley and nuts.