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Rice and chanterelle stew
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 55 mins
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Ingredients
for
4
- Ingredients
- 4 cups vegetable stock
- 2 Tbsps olive oil
- ¼ cup butter
- 1 onion (finely chopped)
- 2 carrots (sliced lengthways)
- 1 ½ cups Risotto (Arborio)
- ⅔ cup dry white wine
- 8 cups Wild mushroom (e. g. chanterelles, porcini mushrooms, bay boletes, chopped if necessary)
- 2 scallions (sliced)
- 1 ¼ cups strong, hard Cheese (e. g. mountain cheese, grated)
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Bring the stock to the boil and then keep warm on the lowest heat.
2.
Heat 1 tbsp oil and 1 tbsp butter in a pot and fry the onion. Add the carrots and the rice. Fry for a few minutes, stirring continuously until it starts to pop. Add the wine and allow almost all the liquid to be absorbed by the rice. Add 1 ladle of stock and allow the rice to absorb the liquid, stirring occasionally. Add another ladle and continue like this until the rice is cooked - approx. 17 minutes.
3.
Heat the remaining oil in a pan and fry the mushrooms until soft. Add the spring onions and fry for another 2-3 minutes. Season well with salt and ground black pepper.
4.
Remove the risotto from the heat and stir in the remaining butter and 50 g cheese. Stir in the mushroom mixture and season to taste. Garnish with parsley and the remaining cheese and serve immediately.
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