Risotto with chantrelles
Who doesn’t love a good risotto? Our kitchen revealed their tips and tricks on creating the perfect risotto with chantrelles.
Quick tip: Our cook Paul recommends to season the rice during the sauté-process as this is when it takes on the most flavour.
Ingredients for 2 servings:
- 2 shallots
- 2 tb olive oil
- 150 g risotto rice
- 100 ml dry white whine
- 500 ml warm vegetable broth
- 250 g chantrelles
- generous splash of cognac
- 20 g butter
- 40 g parmesan, freshly grated
Finely dice one shallot and sauté in olive oil. After a few mintues, add the risotto rice and let it sauté for a few more minutes.
Pour in the white wine and let it bubble. In a separate pot heat up the vegetable broth and ladle it bit by bit into the risotto rice, letting each liquid absorb before adding the next one. This process might take 10-15 minutes. Let the still slightly under cooked rice cool a little bit and put aside.
Finely slice the second shallot and sauté together with the chantrelles. Pour in a generous splash of cognac and let the alcohol boil away. Add the risotto rice and a few more ladles of vegetable broth until the desired consistency is reached. Season to taste. At the end, add a few flakes of butter as well as the parmesan and give it a good stir. Bon Appétit!
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