Risotto with chanterelles and thyme
1 serving
30 minutes
Risotto with chanterelles and thyme is an exquisite Italian dish filled with forest aromas and delicate herbal notes. Originating in the northern regions of Italy, risotto has become a symbol of culinary mastery that requires patience and precision. In this recipe, the creamy texture of Arborio rice combines with the rich flavor of sautéed chanterelles and fresh thyme, creating a harmonious and warming dish. Dry white wine adds a refined acidity, while Grana Padano cheese adds a touch of sharpness. The composition is completed with creamy sour cream and elegant Brie cheese. Perfect for cozy evenings and special occasions when one wants to savor the depth of Italian cuisine.
1
Chop the shallots into small cubes and sauté in olive oil.
- Shallot: 15 g
- Olive oil: 15 ml
2
Sauté thyme in the same oil.
- Chopped fresh thyme: 2 g
3
Add arborio and sauté slightly.
- Arborio rice: 75 g
4
Pour with wine.
- Dry white wine: 20 ml
5
Gradually add the broth. Wait for the starch to appear.
- Chicken broth: 150 ml
6
Sauté the leek in a separate pan and fry the chanterelles.
- Leek: 20 g
- Chanterelles: 100 g
7
Add cooked rice to the mushrooms and onions.
- Arborio rice: 75 g
- Chanterelles: 100 g
- Leek: 20 g
8
Add sour cream to the rice and cover.
- Sour cream 42%: 50 g
9
Add grated Grana Padano cheese. Salt it. Place it on a plate.
- Grana Padano cheese: 20 g
- Salt: 1 g
10
Garnish with tomatoes, parsley, and Brie cheese.
- Tomato concasse: 20 g
- Parsley: 5 g
- Brie cheese: 20 g
