Risotto al funghi

This recipe combines Italy and Finland – the risotto and the oh so familiar taste of chanterelle. chanterelle, the golden mushrooms are so delicious. This time I did not pick them myself but went to the town market place.

Risotto for four
1,5 dl risotto rice
0,75 l water
1 tbsp vegetable fond
1 dl red wine
1 onion
1 l chanterelle
1 tbsp butter
0,5 dl grated Parmesan
a handful of parley
salt and black pepper

1 Chop the onion and sauté in olive oil.
2 Pour in the rice and sauté for a couple of minutes.
3 Boil the water and mix in the vegetable fond. Pour in with the rice little by little and let boil at low heat. Pour in the wine. Add water as it evaporates as the rice is cooking.
4 Clean the mushroom and put them in a hot pan. Add butter when the liquid from the mushrooms has evaporated.
5 Mix the risotto, mushrooms, Parmesan and parsley. Add salt and pepper to taste.

Enjoy in good company with some Chianti and water.

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