Chanterelle risotto: description and cooking methods

Risotto is one of the most popular dishes in Northern Italy. For its preparation, only round-grain rice of certain varieties is used (Padano, Arborio, Maratelli, Baldo, Vialone Nano, Carnaroli and others), enriched with starch. This is one of the most important conditions. Risotto, in fact, resembles porridge. In the process of cooking, various fillers are added to it (vegetables, meat, dried fruits, seafood and even mushrooms). For example, risotto with chanterelles is very tasty. Many consider this recipe one of the best. And you can make such a dish in different ways.

Creamy Mushrooms

Forest mushrooms are ideal for use as a filler. Especially if they are chanterelles. With their unusual taste and wonderful aroma, they perfectly complement slightly unleavened rice. To prepare an Italian-style chanterelle risotto, you may need the following ingredients: a glass of rice has as much dry white wine, 400 grams of fresh chanterelles, 1 onion, 200 milliliters of cream, 85 grams of olive oil, a quarter tablespoon of turmeric, 3 cups of mushroom (or vegetable) broth, 1 clove of garlic, a little rosemary and 50 grams of Parmesan cheese.

Cooking risotto with chanterelles is, in principle, not difficult:

1. Fresh mushrooms must first be washed well.
2. While they are drying, finely chop the onion and lightly pass it in olive oil.
3. Continuing the heat treatment, with constant stirring, add rice to the pan.
4. After 5 minutes, pour a measured amount of wine. After this, you need to wait until the alcohol evaporates a little.
5. Introduce the cream.
6. Add broth in portions.
7. Fall asleep in turmeric. In this composition, rice should reach readiness.
8. At this time, in another pan, fry the chanterelles with minced garlic.

Forming the dish, the tender rice is laid out on the plate first. It will serve as the basis. On top of a neat slide you need to lay out the chanterelles. After that, decorate the finished, still hot dish with herbs and grated cheese.

Rice with Mushrooms and Nuts

Risotto with chanterelles is a fairly high-calorie dish that is ideal for a full dinner. To make its nutritional and energy value even higher, you can use the following set of ingredients for cooking: 300 grams of rice 0.7 liters of vegetable stock, 250 grams of chanterelles, 1 shallot, 17 grams of olive oil, a clove of garlic, 50 milliliters of wine ( dry white) and about 100 grams of pine nuts.

It is necessary to make such a dish in stages:

1. First you should thoroughly wash and dry the chanterelles.
2. At this time, fry the chopped onion with garlic in a pan.
3. Add rice to them and stir well. Raw cereals should warm up slightly and soak in bright aromas.
4. Pour the wine.
5. Enter the chanterelles.
6. Once the moisture is absorbed, add the broth in small portions. Continue stewing until rice reaches the al dente stage.

In a plate, decorate the finished dish with nuts. It will be not only beautiful, but also delicious.

Technique to help

For a housewife with different kitchen appliances, it will not be difficult to prepare a juicy risotto with chanterelles. The recipe for a slow cooker requires the following products: 200 grams of rice cereal, 400 milliliters of chicken stock, onion, 5 grams of salt and the same amount of ground pepper, ½ cup white wine, 250 grams of chanterelles, 50 grams of vegetable oil, ½ bunch parsley, 2 tablespoons tablespoons of grated Parmesan cheese and 100 grams of Mascarpone.

A dish is prepared, usually within an hour:

1. The first step is to clean the mushrooms from dirt and rinse thoroughly.
2. Chop the onion arbitrarily.
3. On the multicooker panel, set the mode to “frying” (or “baking”) and pour vegetable oil into the bowl.
4. As soon as it warms up well, cover the onion and pass it a little.
5. Add chanterelles, herbs and fry for about 10 minutes.
6. Enter the rice and mix well.
7. After 5-6 minutes pour the wine. The cereal will begin to absorb moisture, and the alcohol will gradually evaporate.
8. As soon as there is very little liquid left, pour part (1 cup) of the broth. The remaining amount is added portionwise as it is absorbed. Rice should remain a bit undercooked.
9. Add grated parmesan with mascarpone.
10. Turn off the device.
11. Add salt and a little pepper to taste.

The dish should be allowed to stand for a while. Only after that it will be possible to eat it.

Jamie Oliver's risotto variation

The famous chef Jamie Oliver has his own way of making risotto with chanterelles. The photo of the finished dish demonstrates the original method, which in this case is used by a famous chef. For work you will need: one and a half liters of hot broth (any: vegetable or chicken), 1 handful of dried porcini mushrooms, 400 grams of rice, onion, 75 milliliters of white wine (or vermouth), olive oil, 2 celery stalks, 4 handfuls of fresh chanterelles, sea salt, juice of one lemon, 8-10 grams of butter, ground pepper, fresh herbs (parsley, chervil, thyme and tarragon), as well as a small piece of Parmesan.

Risotto cooking process:

1. Heat the prepared broth in a saucepan. Leave it on the stove over low heat.
2. Put the dried mushrooms in a bowl, pour them with hot broth and leave for a couple of minutes. Then they need to be chopped randomly.
3. Separately, heat the olive oil in a pan. Pour finely chopped celery with onions into it and fry them for 10 minutes until the color of vegetables changes.
4. Make the flame smaller, introduce rice and mix well.
5. Add wine and wait for the cereal to absorb moisture.
6. Pour the broth into the pan.
7. Add chopped soaked mushrooms and salt.
8. Continue pouring the broth portionwise until the rice is soft enough. But he should not be completely digested. It will take no more than half an hour.
9. At this time, fry clean chanterelles in another pan.
10. Transfer them to a bowl, and then add salt, chopped herbs, olive oil, lemon juice and mix well.
11. Separately, add a little broth to the grated Parmesan, cover and leave for 3 minutes.

In a plate, rice is first laid out. Then from above it is necessary to add mushrooms. Then you need to sprinkle all this with grated cheese and herbs. If you wish, you can still drizzle with olive oil or add a slice of butter.

Risotto with mushrooms and meat

A little chicken will not spoil the chanterelle risotto. A recipe with a photo will help you make sure of this. To work, you need a minimum set of basic components: 200 grams of rice, chanterelles and chicken meat (red or fillet), 300 milliliters of any broth, 10 grams of butter and various spices (to taste).

The methodology for preparing such a dish is simple:

1. Rinse the mushrooms and meat, and then gently cut them into pieces.
2. Heat butter in a deep frying pan.
3. Add chopped chicken and chanterelles. Fry until golden brown.
4. So that the products do not burn, you can then pour a couple of tablespoons of broth into the pan.
5. To the finished products, pour rice and evenly distribute it.
6. Pour the remaining broth, add spices and simmer under the lid for 40 minutes on very low heat.

Gradually, the rice becomes a pleasant yellowish tint, in perfect harmony with meat and red chanterelles. For such a dish, even dried mushrooms are suitable. True, they will first need to be soaked.

Risotto in a delicate sauce

Risotto with chanterelles in a creamy sauce acquires an amazing taste. It can be either an independent dish or a complex side dish. True, according to the recipe it is customary to use champignons. But the chanterelles for this option will fit much better. For cooking you will need: a glass of rice, 1 onion, 200 grams of mushrooms, 1 tomato, salt, 50 grams of ketchup (or tomato paste), garlic, 200 grams of sour cream and a little pepper.

Such a dish is prepared in literally 45 minutes:

1. Pour rice in a ratio of 1: 2 and bring to a boil. Then add salt and cook over low heat until the cereal has absorbed all the moisture.
2. Meanwhile, pass the chopped onions in a pan.
3. Add to it washed and finely chopped mushrooms.
4. After 10 minutes add ketchup. Products need to be mixed well. In this composition, they should be stewed for about 6-7 minutes.
5. Add tomatoes, diced, add sour cream, pepper, salt and a little curry to the pan.
6. After 10 minutes, put the finished rice in a pan.
7. Products should be swept together for another 5 minutes.

After that, a fragrant dish with a delicate sauce can be safely carried to the table.