Chanterelle Risotto
Ingredients
- Ingredients
- 150 grams Snow peas
- 100 grams small Chanterelle
- salt
- 1 pinch Saffron
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 200 grams Arborio rice
- 100 milliliters dry white wine
- 300 milliliters Chicken broth
- freshly ground peppers
Preparation steps
Rinse the snow peas and cut diagonally into 3-cm- (approximately 1-inch-) long pieces. Blanch for 5 minutes in boiling salted water, drain, and set aside. Clean the mushrooms and cut smaller as needed. Quickly sauté mushrooms in 1 tablespoon butter. Season with salt and pepper.
In a saucepan, heat the vegetable broth. Dissolve the saffron in 2 tablespoons hot broth. Peel and finely dice the shallot and garlic.
Melt the remaining butter and sauté shallots and garlic in it. Add the rice and cook for 3 minutes, stirring, until translucent. Deglaze with the wine and saffron. Boil liquid until it evaporates. Season with salt and pepper.
Pour in enough hot broth so that the rice is just covered. Stir at a low boil until broth is absorbed by the rice. Repeat until the rice is cooked. Stir in the snow peas and mushrooms and serve.
