Risotto with chanterelles and shallots

4 servings

30 minutes

Risotto with chanterelles and shallots is a classic dish of Italian cuisine that embodies the tenderness of creamy rice and the rich flavor of forest mushrooms. Chanterelles add nutty and slightly fruity notes, while shallots provide a soft sweetness and depth of aroma. The tradition of making risotto dates back to the northern regions of Italy, where chefs lovingly create dishes based on Arborio rice, ensuring the perfect texture. Risotto is prepared by gradually adding hot broth to the rice, creating its characteristic creamy consistency. The dish is finished with butter and Parmesan, which give it tenderness and richness. This risotto is an excellent choice for both a cozy dinner and a festive table, highlighting the sophistication of Italian gastronomy.

Energy value per serving

• Calories: 522.1
• Proteins: 17.1g
• Fats: 23.2g
• Carbohydrates: 60.6g

Ingredients

• Chicken broth: 1.5 l
• Arborio rice: 300 g
• Water: 115 ml
• Olive oil: 1 tbsp
• Butter: 60 g
• Shallots: 2 head
• Chanterelles: 120 g
• Parmesan cheese: 45 g
• Chives: 1 tsp
• Ground black pepper: to taste
• Sea salt: to taste

Cooking steps

1. Put the broth on the fire, bring to a boil, cover with a lid, and let it simmer on low heat.

   Required ingredients:

   • Chicken broth: 1.5 l

2. Clean and slice the mushrooms. In a large pot, heat the oil until it foams, then add the mushrooms and cook, stirring, for 5 minutes until the liquid evaporates and the mushrooms darken. Season with salt and pepper, transfer to a bowl.

   Required ingredients:

   • Chanterelles: 120 g
   • Olive oil: 1 tablespoon
   • Ground black pepper:  to taste
   • Sea salt:  to taste

3. Finely chop the shallot and fry in the same pan for 3 minutes until soft. Add the rice and fry for another minute.

   Required ingredients:

   • Shallots: 2 heads
   • Arborio rice: 300 g

4. Pour one ladle of broth into the pot and stir until the rice absorbs the liquid. Gradually add broth until the rice is soft and creamy. It is very important to add broth only when the rice has fully absorbed the previous portion. It usually takes 15-20 minutes for the rice to cook.

   Required ingredients:

   • Chicken broth: 1.5 l

5. Remove both pots from the heat. Add the remaining tablespoon of oil, mushrooms, grated parmesan, and finely chopped chives to the rice. Season with salt and pepper. Optionally, you can dilute the risotto with the remaining broth.

   Required ingredients:

   • Butter: 60 g
   • Chanterelles: 120 g
   • Parmesan cheese: 45 g
   • Chives: 1 teaspoon
   • Ground black pepper:  to taste
   • Sea salt:  to taste
   • Chicken broth: 1.5 l