Risotto with Chanterelle Mushrooms and Morels

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Risotto with Chanterelle Mushrooms and Morels
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories398 kcal(19 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates54 g(36 %)

Ingredients

for
2
Ingredients
10 grams dried Morel
100 grams small Chanterelle
50 grams shallots
2 garlic
80 grams butter
3 tablespoons olive oil
125 grams Arborio rice
125 milliliters white wine
500 milliliters vegetable stock
salt
freshly ground pepper
1 tablespoon parsley
How healthy are the main ingredients?
Chanterelleshallotolive oilparsleygarlicsalt

Preparation steps

1.

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.

2.

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.