Chanterelle Risotto

Name: Chanterelle Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 6 servings freshly ground black pepper; 2 Tbsps butter; 473 milliliters sliced chanterelle mushrooms; 2 cloves chopped fresh garlic; 473 milliliters freshly grated Parmesan cheese; 6 servings salt; 1 liters vegetable broth

The recipe Chanterelle Risotto is ready in about 50 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 17g of protein, 13g of fat, and a total of 421 calories. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a main course. If you have salt, pepper, butter, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.

Ingredients you will need

Mushrooms

Butter

Garlic

Equipment you will use

Frying Pan

Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper