How To Make Chanterelle Mushroom Risotto
Creamy risotto infused with the earthy flavors of chanterelle mushrooms.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup chanterelle mushrooms, cleaned and chopped
- 1/2 cup grated parmesan cheese
- 3 tbsp unsalted butter
- Salt and pepper to taste
Instructions
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In a pot, bring broth to a simmer.
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In a separate pot, sauté shallots and garlic in butter until translucent. Add rice and cook for a few minutes until rice is coated with butter.
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Add white wine and stir constantly until absorbed.
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Add broth in 1/2 cup increments, stirring constantly and waiting for the liquid to be fully absorbed before adding more.
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When rice is fully cooked and broth is absorbed, add in the mushrooms, parmesan cheese, and salt and pepper to taste.
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Stir until mushrooms are fully cooked and cheese is melted.
Nutrition
- Calories : 378kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 29mg
- Sodium : 523mg
- Total Carbohydrates : 48g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 11g
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