We have already repeatedly shown how universal these common forest mushrooms are, and cooking the cream risotto is another way to use the abundant harvest of chanterelles.
Risotto with chanterelles - recipe
When preparing the risotto, you can use not only fresh, but also dried chanterelles, and also replace some mushrooms with others, observing the proportions presented below.
Ingredients:
- bacon - 115 g;
- olive oil - 45 ml;
- chopped garlic - 2 teeth;
- rice arborio - 2 items;
- dry white wine - 235 ml;
- chicken broth - 1.4 l;
- grated Parmesan - 45 g;
- butter - 15 g;
- chanterelles - 460 g.
Preparation
In any thick-walled saucepan, fry the pieces of bacon until crunching. Put crispy slices on parchment, about one-third of the fat is drained, and add olive oil to the residue. Put chopped garlic and fry it for no more than half a minute. Pour the rice and mix the contents of the pan so that each of the seeds is covered with a thin oil film. Pour in the dry white wine and allow the liquid to evaporate almost completely, periodically mixing rice. Now start in portions to pour a warm broth, also stirring the grain of rice, and thereby contributing to the separation of starch from them.
While the rice is boiled in the broth, melt the butter and fry the non-purified chanterelles, waiting for the full evaporation of moisture from the mushrooms. When the risotto is ready, add grated parmesan and fried mushrooms to the dish.
You can also repeat the recipe risotto with chanterelles in the multivark, however, before adding rice along with bacon it will be necessary to fry mushrooms. Rice should be rolled in the "Baking" mode, periodically adding portions of broth and stirring, until it is ready.
Risotto from pearl barley with chanterelles
The basis of the risotto can be not only Italian rice arborio, but also its more affordable alternative - pearl barley. Grains of pearl barley also contain enough starch in order to provide a creamy consistency of the dish.
Ingredients:
- pearl barley - 1 item;
- onion - 110 g;
- garlic - 2 teeth;
- olive oil - 35 ml;
- dry white wine - 215 ml;
- vegetable broth - 670 ml;
- chanterelles - 520 g;
- twigs of thyme - 2 pcs.
Preparation
In a thick-walled sauté pan, fry a mixture of chopped onions and garlic. When the roast becomes transparent, pour the barley and mix well. After making sure that all the grains of the cereals are well covered in oil, pour in the dry wine and wait until it is completely absorbed. Now start adding broth, on the ladle at a time, with constant stirring. After absorbing one serving of liquid, add the following.
Separately fry the chanterelles with thyme. Add the mushrooms to the finished pearl risotto.
How to cook risotto with chanterelles and chicken?
Ingredients:
- olive oil - 55 ml;
- butter - 35 g;
- shallots - 2 pieces;
- chanterelle - 340 g;
- chicken meat - 320 g;
- thyme branches - 3 pcs .;
- laurel leaf - 1 pc .;
- dry white wine - 475 ml;
- rice arborio - 2 items;
- a handful of fresh parsley;
- chicken broth - 1.4 l;
- grated Parmesan - 75 g.
Preparation
In a warmed saucepan mix both kinds of butter and use this mixture for roasting chopped garlic and onions. When the pieces of onion become transparent, pour rice into it and mix. After, add a laurel with thyme and pour all the wine. Allow the liquid to evaporate, but while warming the broth and fry the peeled chanterelles with chicken meat in a separate frying pan.
Start to add broth to rice in portions, with constant stirring. When the whole broth is added, the rice will become soft, and the consistency of the risotto is creamy, add chanterelles with chicken and grated parmesan.
How to cook risotto with chanterelles in cream sauce?
Ingredients:
- dried chanterelles - 1 item;
- chicken broth - 780 ml;
- rice arborio - 1 item;
- dry white wine - 115 ml;
- garlic - 1 tooth;
- olive oil - 45 ml;
- twigs of thyme - 2 pcs .;
- a handful of green parsley;
- cream - 115 ml;
- green peas - 65 g;
- grated Parmesan - 45 g.
Preparation
Before cooking, dried chanterelles soak in boiling water. Separately, save the garlic, mix it with rice and start pouring the warm broth in portions. When all the broth is added, pour in and cream. Separately, fry the mashed chanterelles with thyme and peas. Add them to the rice together with grated Parmesan.