Risotto with chanterelles and sour cream
4 servings
30 minutes
Risotto with chanterelles and sour cream is a delicate and aromatic dish of Italian cuisine that embodies warm autumn evenings and the traditions of northern Italy. Chanterelles, with their subtle nutty-fruity flavor, give the risotto a unique character that harmonizes with velvety sour cream and spicy notes of garlic. The use of Carnaroli rice ensures a creamy texture, while the addition of dry white wine reveals depth in flavor nuances. This recipe is perfect for a cozy home dinner or an exquisite meal with guests. Serve the risotto hot, garnished with fresh herbs, and enjoy its rich taste that combines forest freshness, creamy tenderness, and a hint of spice.
1
Prepare the ingredients.
2
Wash and clean the mushrooms.
3
Peel the onion. Chop the onion.
4
Clean the garlic.
5
Chop the garlic as finely as possible.
6
Send the chopped onion into the boiling oil.
- Vegetable oil: 3 tablespoons
7
While the onion is frying, put water on the fire.
8
Cut the chanterelles.
9
Mix the onion.
10
Once the onion starts to brown, add garlic to it.
- Garlic: 3 heads
11
Immediately add onion and garlic to the chanterelles. Fry on high heat for about 3 minutes.
- Chanterelles: 240 g
12
Stir the mushrooms. After a couple of minutes, stir the chanterelles again and reduce the heat.
13
Once the water in the pot boils, add a tablespoon of oil.
- Vegetable oil: 3 tablespoons
14
Immediately after the oil, sprinkle boiling water with salt (about a teaspoon).
15
Then immediately pour rice into the pot.
- Carnaroli rice: 150 g
16
Stir the rice and reduce the heat, cook the rice for 20 minutes.
17
Cover the chanterelles with a lid and continue frying on the lowest heat (it should take about 15 minutes in total).
18
At the end of cooking the rice, add turmeric to it. Stir the rice and remove from heat. If there is still water, drain it.
19
Intensively mix the chanterelles and add rice to the mushrooms.
20
Mix rice with mushrooms.
21
Sprinkle the risotto with black pepper (to taste).
22
Increase the heat to medium and add sour cream to the dish. Mix the rice with chanterelles and sour cream.
- Sour cream: 3 tablespoons
23
Pour cream into the risotto. Stir and reduce the heat.
- Cream: 10 ml
24
Add white dry wine.
25
Stir and cover for literally two minutes.
26
