Kantarellirisotto
recipe

A creamy and flavorful risotto made with fresh chanterelle mushrooms.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 50 g butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 dl Arborio rice or other risotto rice
- 2 dl dry white wine (e.g., Sauvignon Blanc)
- About 1/2 liter fresh chanterelle mushrooms, chopped
- 1.5 liters hot chicken broth
- 3 dl freshly grated Parmesan cheese
- Freshly ground black pepper
- Chopped herbs (e.g., thyme or parsley)
Instructions:
1. In a large saucepan, melt 20 g of butter with the olive oil over medium heat. Add the onion and sauté until soft.
2. Stir in the rice and cook for a minute with the onion.
3. Pour in the white wine and stir continuously until it has been absorbed by the rice.
4. Add the fresh chanterelles to the pan and mix well.
5. Gradually add the hot chicken broth, about 1-1.5 dl at a time, stirring constantly until the rice is al dente.
6. Once the risotto is cooked, ensure it is creamy and add the remaining butter and Parmesan cheese. Stir well.
7. Season with black pepper and herbs. Taste and add salt if necessary.
8. Serve immediately and enjoy your delicious chanterelle risotto!
Nutritional Information (per serving):
Calories: 450
Protein: 15 g
Fat: 20 g
Carbohydrates: 55 g
Fiber: 2 g
Sodium: 600 mg

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