Mains · Finnish
Chanterelle Risotto
The beautiful chanterelles of summer shine in this risotto, both in appearance and in flavor. Heavy cream rounds out the delicious taste. And remember, chanterelles can also be found year-round in the store's freezer section.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Cut the largest mushrooms into smaller pieces if necessary. Cut the celery into small pieces. Finely chop the onion.
- 2
Evaporate the liquid released from the mushrooms in a dry sauté pan or a large frying pan. Add about 1 tbsp of butter, the celery, and the onions to the mushrooms. Sauté for 3 - 5 min. Season with sugar, salt, and pepper. Add the frozen spinach and cook until the spinach is thawed. Transfer the mixture to a bowl.
- 3
Melt 1 tbsp of butter in the sauté pan, add the rice. Sauté until translucent. At the same time, heat the water, bouillon cube, and lemon juice in a saucepan and keep the broth hot throughout the preparation of the risotto.
- 4
Add the broth to the rice in portions of a couple of deciliters at a time, stirring constantly, and add more liquid once the previous addition has been absorbed. As the broth runs out, add the cream.
- 5
When all the broth has been added, stir in the mushroom mixture, dill, and grated parmesan (reserve a little of the grated cheese for garnishing). Heat while stirring. When the mixture has a suitably moist texture, serve. Garnish the surface with grated parmesan.