Risotto with chanterelles and truffle oil
4 servings
60 minutes
Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.
CaloriesProteinsFatsCarbohydrates
929.1
kcal17.5g
grams64g
grams62g
gramsChanterelles
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
1
Boil the rice.
- Arborio rice: 280 g
2
Wash the chanterelles and place them in a pan with heated olive oil.
- Chanterelles: 400 g
- Olive oil: 120 ml
3
Fry until the mushrooms are browned.
4
Melt butter in a saucepan.
- Butter: 120 g
5
Chop the onion finely.
- Shallots: 160 g
6
Add the onion and sauté it until soft.
- Shallots: 160 g
7
Add rice and cook, stirring, for a couple of minutes.
- Arborio rice: 280 g
8
Pour wine into the saucepan and stir for a couple more minutes.
- Dry white wine: 240 ml
9
Gradually pour in the hot broth.
- Mushroom broth: 1.2 l
10
Add minced garlic, sautéed mushrooms, chopped parsley, thyme, grated parmesan, and salt.
- 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.
- Truffle oil: 12 ml
- Basil: 8 g