Risotto with chanterelles and truffle oil

4 servings

60 minutes

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Energy value per serving

• Calories: 929.1
• Proteins: 17.5g
• Fats: 64g
• Carbohydrates: 62g

Ingredients

• Chanterelles: 400 g
• Olive oil: 120 ml
• Butter: 120 g
• Shallots: 160 g
• Arborio rice: 280 g
• Dry white wine: 240 ml
• Parmesan cheese: 100 g
• Truffle oil: 12 ml
• Fresh thyme: 4 g
• Salt: to taste
• Basil: 8 g
• Mushroom broth: 1.2 l
• Garlic: 8 g
• Parsley: 8 g

Cooking steps

1. Boil the rice.

   Required ingredients:

   • Arborio rice: 280 g

2. Wash the chanterelles and place them in a pan with heated olive oil.

   Required ingredients:

   • Chanterelles: 400 g
   • Olive oil: 120 ml

3. Fry until the mushrooms are browned.

4. Melt butter in a saucepan.

   Required ingredients:

   • Butter: 120 g

5. Chop the onion finely.

   Required ingredients:

   • Shallots: 160 g

6. Add the onion and sauté it until soft.

   Required ingredients:

   • Shallots: 160 g

7. Add rice and cook, stirring, for a couple of minutes.

   Required ingredients:

   • Arborio rice: 280 g

8. Pour wine into the saucepan and stir for a couple more minutes.

   Required ingredients:

   • Dry white wine: 240 ml

9. Gradually pour in the hot broth.

   Required ingredients:

   • Mushroom broth: 1.2 l

10. Add minced garlic, sautéed mushrooms, chopped parsley, thyme, grated parmesan, and salt.

    Required ingredients:

    • Garlic: 8 g
    • Chanterelles: 400 g
    • Parsley: 8 g
    • Fresh thyme: 4 g
    • Parmesan cheese: 100 g
    • Salt:  to taste

11. Mix well.

12. Drizzle with truffle oil and garnish with basil.

    Required ingredients:

    • Truffle oil: 12 ml
    • Basil: 8 g