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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

CaloriesProteinsFatsCarbohydrates

929.1

kcal

17.5g

grams

64g

grams

62g

grams

Ingredients

4servings

400

g

120

ml

120

g

160

g

280

g

240

ml

Parmesan (Parmigiano Reggiano)

100

g

12

ml

4

g

to taste

8

g

1.2

l

8

g

8

g

Cooking steps

1
Boil the rice.
Required ingredients:
1. Arborio rice: 280 g

2
Wash the chanterelles and place them in a pan with heated olive oil.
Required ingredients:
1. Chanterelles: 400 g
2. Olive oil: 120 ml

3
Fry until the mushrooms are browned.

4
Melt butter in a saucepan.
Required ingredients:
1. Butter: 120 g

5
Chop the onion finely.
Required ingredients:
1. Shallot: 160 g

6
Add the onion and sauté it until soft.
Required ingredients:
1. Shallot: 160 g

7
Add rice and cook, stirring, for a couple of minutes.
Required ingredients:
1. Arborio rice: 280 g

8
Pour wine into the saucepan and stir for a couple more minutes.
Required ingredients:
1. Dry white wine: 240 ml

9
Gradually pour in the hot broth.
Required ingredients:
1. Mushroom broth: 1.2 l

10
Add minced garlic, sautéed mushrooms, chopped parsley, thyme, grated parmesan, and salt.
Required ingredients:
1. Garlic: 8 g
2. Chanterelles: 400 g
3. Parsley: 8 g
4. Fresh thyme: 4 g
5. Parmesan (Parmigiano Reggiano): 100 g
6. Salt: to taste

11
Mix well.

12
Drizzle with truffle oil and garnish with basil.
Required ingredients:
1. Truffle oil: 12 ml
2. Basil: 8 g

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