Risotto with Chanterelle Mushrooms and Morels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 10 grams dried Morel
- 100 grams small Chanterelle
- 50 grams shallots
- 2 garlic cloves
- 80 grams butter
- 3 Tbsps olive oil
- 125 grams Arborio rice
- 125 milliliters white wine
- 500 milliliters vegetable stock
- salt
- freshly ground pepper
- 1 Tbsp parsley
Preparation steps
Soak morels in 100 ml (approximately ½ cup) lukewarm water for 15 minutes. Trim the chanterelle mushrooms, carefully rinse in stagnant water and drain well. Peel and dice the shallots finely. Peel and press the garlic.
Heat 30 grams (approximately 2 tablespoons) butter and olive oil in a saucepan and saute the shallots and garlic for 1 minute at medium heat. Add the rice and cook for 1 minute. Pour in the white wine and boil down to half. Remove the garlic.
Pour in 250 ml (approximately 1¼ cups) of hot vegetable stock. Simmer for 18-20 minutes while stirring. Gradually pour in the remaining hot stock and cook until the rice is cooked al dente and risotto gets creamy consistency.
Meanwhile, drain the morels in a colander and rinse well 2-3 times. Heat 30 grams (approximately 2 tablespoons) butter in a pan and fry the morels and chanterelle mushrooms over medium heat for 2-3 minutes. Season with salt and pepper, and mix into the risotto.
Serve the risotto in warmed plates and sprinkle with parsley.
