Easy
65 min
Chanterelle Risotto
asian
european
french
italian
korean
side
soup
main
savory
umami
medium
medium
Prep
21 min
Cook
44 min
Total
65 min
Ingredients (8)
2 tablespoons butter
g
2 cloves chopped fresh garlic
g
2 cups sliced chanterelle mushrooms
g
2 tablespoons butter
g
2 cups Arborio rice
g
5 cups vegetable broth
g
2 cups freshly grated Parmesan cheese
g
salt and ground black pepper to taste
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
2
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
3
Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.