Ingredients

Features

Description

Pour the stock into a large saucepan and bring to a boil. Add the mushrooms, previously soaked in warm water and get the mushroom infusion. In another pot, heat the olive oil and 60 g butter. Put back the chopped onion and garlic, salt, pepper and simmer until the onion is soft. Add chanterelles.

After a minute pour rice with a spoon and spread it so that the cereal is evenly coated with oil. Then remove the white mushrooms from the broth in which they were boiling, and pour the broth into the rice, so that it was completely covered with liquid. Give boil. When the liquid begins to evaporate, add another ladle of broth. Occasionally stir the rice to boil evenly and not stuck to the bottom.

Continue adding broth until the rice is completely cooked (about 20 minutes). At the end of cooking, add the remaining butter risotto and a little cheese and a couple of minutes, cover pan with a lid. Arrange the dish on plates, sprinkle with Parmesan cheese and sit down at the table.

Translated by site: wday.ru