Suppilovahverorisotto
recipe

A delicious risotto combining chanterelle mushrooms and Parmesan cheese, creating a rich and flavorful meal. Preparation time is about 30 minutes, and the recipe serves 4.
Ingredients:
- 200 g chanterelle mushrooms (or button mushrooms)
- 100 ml white wine
- 150 g risotto rice (e.g., Arborio)
- 1 onion
- 50 g butter
- 1 liter vegetable broth
- 50 g Parmesan cheese
- Fresh parsley
- Salt to taste
Instructions:
1. Clean and finely chop the chanterelle mushrooms.
2. Heat the vegetable broth in a saucepan and keep it warm.
3. Sauté the chopped mushrooms in a pan until most of the moisture has evaporated.
4. Add butter and chopped onion to the pan, and sauté for a few minutes.
5. Add the rice to the pan and stir until the grains are translucent.
6. Pour in the white wine and let it absorb into the rice.
7. Gradually add the vegetable broth one ladle at a time, stirring constantly.
8. Continue adding broth until the rice is tender but still al dente. Taste and add salt if needed.
9. Remove the pan from heat and stir in the remaining butter and Parmesan cheese.
10. Garnish the risotto with fresh parsley and grated Parmesan before serving.
Enjoy the risotto immediately!
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 12 g

Reviews: 3.43 (3827 reviews) ★★★★★ share