Risotto with Chanterelles
Description
The dish is prepared without unnecessary complications. Thanks to numerous cooking shows, many housewives have become familiar with the names and recipes of various foreign countries. Risotto is no exception. Nowadays, it is served in many restaurants, and many home cooks have adopted it and prepare it at home. We won't be an exception. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Heat vegetable oil in a frying pan. Add butter to it. Let the butter melt and spread out, but do not let it boil.
- 2
Step 2
2. Pass the peeled garlic cloves through a press. Gently heat the garlic in oil.
- 3
Step 3
3. Pour the rice into the pan. Do not wash Arborio rice. For making risotto, this rice is used dry.
- 4
Step 4
4. Mix the rice with the butter. Heat for 2 minutes. Pour in a glass of white wine. Stir and let the rice absorb the wine. Then, add a glass of broth. Stir again and simmer the rice in the broth over low heat.
- 5
Step 5
5. When the rice has absorbed the broth, add a bit more. Continue adding broth gradually until the rice is cooked. My broth is already salty, so I didn't add extra salt. If your broth is unsalted, add salt now. Add black ground pepper and nutmeg to the risotto.
- 6
Step 6
7. The rice should be cooked until done. This is easily achieved by cooking it over low heat, continuously adding broth. The rice will increase in volume and become tender. It should not be a uniform, sticky porridge, but rather each grain should hold its shape while being coated in a creamy sauce. Add the marinated chanterelles to the cooked rice.
- 7
Step 7
8. Add the chopped herbs. Mix well.
- 8
Step 8
9. Serve the risotto at the table.