Risotto with chanterelles: description and ways of cooking

Ризотто – это одно из наиболее популярных блюд в Northern Italy. For its preparation, only round-grain rice of certain varieties (Padano, Arborio, Maratelli, Baldo, Vialone Nano, Carnaroli and others), enriched with starch, is used. This is one of the most important conditions. Risotto, in fact, resembles a mess. In the process of cooking, various kinds of fillers are added to it (vegetables, meat, dried fruits, seafood, and even mushrooms). For example, very tasty is risotto with chanterelles. Many consider this recipe to be one of the best. And to make such a dish can be in different ways.

Mushrooms with creamy rice

Forest mushrooms are ideal foruse as a filler. Especially, if it is chanterelles. With their unusual taste and wonderful aroma, they perfectly complement slightly unleavened rice. To cook Italian-style risotto with chanterelles, you may need the following components: a cup of rice as much white wine, 400 grams of fresh chanterelles, 1 onion, 200 milliliters of cream, 85 grams of olive oil, a quarter tablespoon of turmeric, 3 cups of mushroom (or vegetable) broth, 1 clove of garlic, a little rosemary and 50 grams of Parmesan cheese.

Cooking risotto with chanterelles is, in principle, easy:

1. Fresh mushrooms first need to wash well.
2. While they are drying, you need to finely chop the onion and lightly pass it in olive oil.
3. Continuing the heat treatment, with constant stirring, add rice to the pan.
4. After 5 minutes pour a measured amount of wine. After that, you have to wait for the alcohol to evaporate a little.
5. Introduce the cream.
6. Portion add broth.
7. Cover turmeric. In such a composition of rice must reach readiness.
8. At this time on another pan, fry the chanterelles with chopped garlic.

Shaping a dish, first laid out on a platedelicate rice It will serve as the basis. On top of a neat slide you should put chanterelles. After that, finish the dish, even hotter, with greens and grated cheese.

Rice with mushrooms and nuts

Chanterelle risotto is high in caloriesA dish that is perfect for a full meal. To make its nutritional and energy value even higher, you can use the following set of ingredients for cooking: 300 grams of rice, 0.7 liters of vegetable broth, 250 grams of chanterelles, 1 shallots, 17 grams of olive oil, a clove of garlic, 50 milliliters of wine ( dry white) and about 100 grams of pine nuts.

To make such a dish should be phased:

1. First you should thoroughly wash and dry chanterelles.
2. At this time in a pan fry chopped onion with garlic.
3. Add rice to them and mix well. Raw cereal should be slightly warm and well saturated with bright flavors.
4. Pour the wine.
5. Enter chanterelles.
6. As soon as moisture is absorbed, add broth in small portions. Continue to simmer until rice reaches the al dente stage.

In a plate, decorate the finished dish with nuts. It will be not only beautiful, but also delicious.

Techniques to help

For having a home various kitchen applianceshousewives will not be easy to cook a juicy risotto with chanterelles. The recipe for the multicooker provides for the following mandatory products: 200 grams of rice cereal, 400 milliliters of chicken broth, onion, 5 grams of salt and the same amount of ground pepper, ½ cup white wine, 250 grams of chanterelles, 50 grams of vegetable oil, ½ bunch of parsley, 2 table tablespoons of grated Parmesan cheese and 100 grams of Mascarpone.

Preparing a dish, usually within an hour:

1. The first thing is to clean the mushrooms from dirt and rinse thoroughly.
2. Onions randomly crumble.
3. On the multicooker panel set the mode “frying” (or “baking”) and pour vegetable oil into the bowl.
4. As soon as it warms up well, put onion and pass it a little.
5. Add chanterelles, greens and fry for about 10 minutes.
6. Introduce rice and mix well.
7. After 5-6 minutes, pour the wine. The croup will begin to absorb moisture, and the alcohol will gradually evaporate.
8. As soon as there is very little liquid, pour a portion (1 cup) of broth. The remaining amount to add in portions as absorbed. Rice should remain slightly undercooked.
9. Add grated parmesan with mascarpone.
10. Turn off the machine.
11. Add salt and a little pepper to taste.

Dish should be allowed to stand a little. Only after that it can be eaten.

Option risotto from Jamie Oliver

Famous chef Jamie Oliver has hismethod of cooking risotto with chanterelles. The photo of the finished dish demonstrates the original method, which in this case is used by the famous cook. For work you will need: one and a half liters of hot broth (either vegetable or chicken), 1 handful of white dried mushrooms, 400 grams of rice, onion, 75 milliliters of white wine (or vermouth), olive oil, 2 celery stalks, 4 handfuls of fresh chanterelles, sea salt, juice of one lemon, 8-10 grams of butter, ground pepper, fresh herbs (parsley, chervil, thyme and tarragon), as well as a small piece of "Parmesan".

The process of making risotto:

1. Preheat broth in a saucepan. Leave it on the stove over low heat.
2. Dried mushrooms put in a bowl, pour them with hot broth and leave for a couple of minutes. Then they need to grind arbitrarily.
3. Separately, heat olive oil in a pan. Pour the finely chopped celery with onion into it and fry them for 10 minutes until the color of the vegetables changes.
4. Make the flame smaller, introduce rice and mix well.
5. Add wine and wait until the cereal absorbs moisture.
6. Pour the broth into the pan.
7. Add crushed soaked mushrooms and salt.
8. Continue to pour the broth in portions until the rice is soft enough. But he should not be completely boiled soft. It will take no more than half an hour.
9. At this time, fry the chanterelles in another pan.
10. Transfer them to a bowl, then add salt, chopped greens, olive oil, lemon juice and mix well.
11. Separately, add a little broth to the grated parmesan, cover and leave for 3 minutes.

On the plate, rice is first laid out.Then you need to add mushrooms on top. Then all this should be sprinkled with grated cheese and herbs. If desired, you can sprinkle still olive or add a piece of butter.

Risotto with mushrooms and meat

A little chicken will not spoil the risotto withchanterelles. Recipe with photos will help to make sure. The work will require a minimum set of basic components: 200 grams of rice, chanterelles and chicken meat (red or fillet), 300 milliliters of any broth, 10 grams of butter and various spices (to taste).

The method of cooking this dish is simple:

1. Wash the mushrooms and meat, and then carefully cut them into pieces.
2. Heat butter in a deep frying pan.
3. Add chopped chicken and chanterelles. Fry until golden brown.
4. To prevent food from burning, you can then pour a couple of spoons of broth into the pan.
5. Add rice to finished products and distribute it evenly.
6. Pour the rest of the broth, add the spices and simmer under the lid for 40 minutes on a very low heat.

Gradually, the rice gets a pleasant yellowish shade, perfectly harmonizing with meat and red chanterelles. Even dried mushrooms are suitable for this dish. True, they must first be soaked.

Risotto in a tender sauce

Amazing taste gets risotto with chanterellesin a creamy sauce. It can be either a separate dish or a complex side dish. True, according to the recipe it is customary to use champignons. But chanterelles for this option fit much better. For cooking you will need: a glass of rice, 1 onion, 200 grams of mushrooms, 1 tomato, salt, 50 grams of ketchup (or tomato paste), garlic, 200 grams of sour cream and a little pepper.

Preparing such a dish in just 45 minutes:

1. Rice pour water in a ratio of 1: 2 and bring to a boil. Then add salt and cook over low heat until the cereal absorbs all the moisture.
2. In the meantime, chop the onion in a pan.
3. Add to it washed and finely chopped mushrooms.
4. After 10 minutes add ketchup. Products need to mix well. In this composition, they should be stewed for about 6-7 minutes.
5. Add diced tomatoes to the pan, add sour cream, pepper, salt and pour a little curry.
6. After 10 minutes, put the ready rice in the pan.
7. Products should then be together for another 5 minutes.

After that, an aromatic dish with a delicate sauce can be safely carried to the table.