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This fragrant chanterelle risotto recipe is a wonderfully tasty way to prepare chanterelles. The recipe is creamy and the chanterelles taste extra special together with Västerbottensost®.
2 shallots, chopped
1 clove garlic, chopped
4 dl risotto rice
2 cups dry white wine
1/2 cup chanterelle stock
7 dl water
1/2 cup Olive oil
2 tablespoons Butter
500 g of fresh chanterelles
Salt and black pepper
Parsley for garnish
Chanterelle risotto with Västerbottensost®
Sauté onion, garlic and rice in olive oil over medium-high heat without it gaining color.
Reduce the heat, add the wine and slowly simmer the risotto.
Bring the water to a boil and dilute with the chanterelle stock.
Add a little at a time, stirring in the risotto when it starts to look dry.
While the risotto simmers: Dry fry mushrooms golden in pan and then add 2 tablespoons butter and fry until nicely browned, season with salt and pepper.
The risotto is ready when it is still moist and the rice has a small core of chewing resistance left, after 16–20 min.
Stir in grated Västerbotten cheese® and about half of the mushrooms in the risotto and season with salt and black pepper.
Serve the rest of the mushrooms on top of the risotto, feel free to garnish with a little parsley.
4 / 5. 1
Västerbottensost® is a registered trademark of Norrmejerier
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