Dice the shallot.
Sauté in butter and oil until translucent for 2 minutes.
Allergens
Diets
Less than 15min
Less than 30min
Over 30min
Swipe, Match, Cook.
Decide what to cook together.
Elisakocht
99 Recipes
None
Medium
30 min
Spiciness
None
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
30 grams
10 milliliters
1
300 grams
120 milliliters
700 milliliters
2 teaspoons
60 grams
1 tablespoon
300 grams
5
1 tablespoon
1 handful
Elisakocht
99 Recipes
None
Medium
30 min
Spiciness
None
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
15 Views
5 months ago
Translated
This mushroom risotto with chanterelles got a very special compliment at lunch today: "Best food in the world!" – and I think it absolutely deserved that rating. With risotto, not much can really go wrong – as long as you keep an eye on the pot, have enough wine on hand, and bring a little patience. If you're more into faster rice dishes, it's worth checking out my Italian or Mexican rice pan!
None
Medium
30 min
Spiciness
None
Difficulty
Medium
Time
30 min
Preparation
10 min
Cooking
20 min
30 grams
10 milliliters
1
300 grams
120 milliliters
700 milliliters
2 teaspoons
60 grams
1 tablespoon
300 grams
5
1 tablespoon
1 handful
Dice the shallot.
Sauté in butter and oil until translucent for 2 minutes.
Add risotto rice and sauté for another 2 minutes.
Deglaze with white wine and simmer for 3 minutes.
Once the liquid has evaporated, gradually add broth.
Always add only two ladles of broth at a time and let it reduce.
Once all the broth is used up, add the Parmesan and stir well.
Melt butter and oil in a separate pan.
Sauté the mushrooms in it and fry for about 5 minutes.
After about 5 minutes, add white wine vinegar.
Season with sage, salt, and pepper.
Add the fried mushrooms over the risotto.
Garnish with arugula and walnuts.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.