Chanterelle Risotto Recipe

Risotto came to Russia from the northern part of sunny Italy. It can be cooked with any ingredients and use all kinds fruit bodies. Especially delicious is a risotto with chanterelles with the addition of white wine, aromatic herbs and cream.

Risotto can be a delicious side dish, and a full-fledged dish for hearty lunch. Rice is used medium grained as well starchy, which boils down. Risotto cheese must be only hard varieties, unsalted, such as Parmesan.

How to Make Chanterelle Risotto with Chicken Broth

A recipe for risotto with chanterelles allows you to cook a delicious dinner at home. Just a little time and a minimum of effort need to make this dish for the whole family. Having cooked delicious risotto 1 time, your household will ask you to do it again and again.

  • 1 tbsp. rice;
  • 400 g of chanterelles;
  • 2 onion heads;
  • 100 g of hard cheese;
  • 2 tbsp. l butter;
  • 1 liter of chicken stock;
  • ½ tbsp dry white wine;
  • ½ tsp salts;
  • 3 tbsp. l saffron tincture on vodka.

Preparing risotto with chanterelles is quite simple, you should just stick to the step by step description.

  1. After preliminary cleaning, the chanterelles are boiled for 15 minutes. in salted water and spread on a sieve to drain well and have cooled down.
  2. Onions are chopped into cubes and fried in a pan in a creamy oil over low heat until golden brown.
  3. Pour rice, washed several times in cold water, fry 5 min., Reduce heat, pour wine and mix.
  4. As soon as the wine has evaporated, pour the broth into several stages, so that rice absorbs it well.
  5. Mushrooms are cut into pieces, fried in butter in separate pan and spread to the rice with onions.
  6. Salt, pour saffron tincture, close the lid stew-pan and stew for 4-6 minutes.
  7. Pour into grated cheese on a coarse grater and carefully mix.
  8. Served in portioned plates, pre-decorated with fresh twigs parsley.

Risotto with chanterelles cooked in a slow cooker

Risotto with chanterelles cooked in a slow cooker – excellent recipe for a delicious and hearty meal.

Such a dish is prepared quite easily, because a crock-pot is an indispensable “assistant” in the kitchen. Cooked foods retain their nutritional properties and aroma.

  • 300 g of boiled chanterelles;
  • 2 tbsp. rice;
  • 3 cloves of garlic;
  • 4 tbsp. hot water;
  • 100 ml of vegetable oil;
  • ½ tbsp dry white wine;
  • 100 ml cream;
  • 150 g of hard cheese;
  • 2 onion heads;
  • 1 bouillon cube.

Risotto with chanterelles will help to prepare a recipe with a photo.

On the multicooker panel set the mode “Frying” or “Baking” to 10 minutes. and pour oil.

Add chopped onions, fry until rosy crusts.

Introduce diced chanterelles and continue to fry another 15 min

Pour rice washed in several waters into the multicooker bowl and lightly fry.

Pour in white wine, simmer in the “Frying” mode before evaporation liquids.

Mix the broth cube with water, allow to dissolve, mix and pour in pic.

Introduce cream, salt, mix and immerse in peeled rice cloves of garlic.

Cover with a lid, simmer for 20 minutes. in the “Frying” mode or “Bakery products”.

Grate the cheese on a grater, put half in the dish and immediately stir.

Leave the risotto in the slow cooker in the mode of “Heating” for 30 min

Arrange in portioned plates, sprinkle with the other half on top cheese and serve.

Risotto with Chanterelles and Chicken

Step by step recipe with photo of making risotto with chanterelles and even a novice cook can master chicken.

The dish will turn out to be tender and unusually tasty, although there will be time spent a minimum.

  • 500 g of chicken breast;
  • 500 g of boiled chanterelles;
  • 200 g of rice;
  • 100 g onions;
  • 200 ml of dry white wine;
  • 150 g of hard cheese;
  • 100 g butter;
  • 50 ml of vegetable oil;
  • 1 bunch of parsley;
  • 1.2 l of broth or water;
  • Salt to taste;
  • 2 pcs. bay leaf and cloves.
  1. Separate meat from bone and peel, wash and put in boiling water, boil until tender.
  2. Remove, allow to cool, dab with a paper towel and cut thin slices, strain the broth.
  3. Dice the chanterelles, peel the onion and randomly chop with a knife.
  4. Melt butter in a frying pan, put chanterelles and fry until golden brown.
  5. Add sliced ​​chicken to mushrooms and fry together 10 min
  6. Fry in a separate pan in vegetable oil chopped onions, add well-washed rice and fry 5-7 min
  7. Pour in white wine, mix and after it has evaporated, pour the broth in several steps.
  8. Add meat with chanterelles, salt, add bay leaf and cloves, pour in grated cheese on a fine grater and mix.
  9. Cover, simmer for 20 minutes, and sprinkle on serving chopped parsley, which emphasizes the aroma of chanterelles.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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