Risotto with chanterelles
Rice long-mother-of-pearl, cooked with onions sweated in butter and a vegetable broth, served with chanterelles fried
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Ingrédients
Vegetable broth
1L of broth
The foods used and their quantity will depend on your tastes. Refer to the recipe of the vegetable Broth
Onion : 0,125 kG
Butter : 0,020 kG
Arborio rice : 0,360 kG
White wine : 0,030 L
Salt : PM (be careful, the broth already contains salt)
Chanterelle : 0,250 kG
Butter : 0,010 kG
1)
Peel, wash and thinly slice the onion.
Brush and cut off the feet (the part of the earthy) of the chanterelles. Cut the largest of them in 2 or 4.
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Brush and cut off the feet (the part of the earthy) of the chanterelles. Cut the largest of them in 2 or 4.
2)
heat the butter in a Russian, and sweat the onions.
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3)
The onions are soft and transparent, add the rice.
Cook the rice, stirring constantly until it is very white and shiny. It is mother-of-pearl.
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Cook the rice, stirring constantly until it is very white and shiny. It is mother-of-pearl.
4)
Pour the hot broth over the rice.
Add the white wine and season with salt.
Cook the rice in the level of boiling. A fire too bright caramélisera onions and will burn the rice. A fire that is too low will not cook enough rice. Prefer a level of 4 (out of 10) for a table induction.
Note : This dish was made and served to a very young child, we mask the white wine.
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Add the white wine and season with salt.
Cook the rice in the level of boiling. A fire too bright caramélisera onions and will burn the rice. A fire that is too low will not cook enough rice. Prefer a level of 4 (out of 10) for a table induction.
Note : This dish was made and served to a very young child, we mask the white wine.
5)
In a pan buttered, sauté the chanterelles over high heat.
The vegetation water evaporates immediately.
The mushrooms become tender but retain some firmness under the fingers. A scent of undergrowth emerges, get rid of it and set aside.
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The vegetation water evaporates immediately.
The mushrooms become tender but retain some firmness under the fingers. A scent of undergrowth emerges, get rid of it and set aside.
6)
after about 20-25 minutes, the liquid was completely soaked up by the rice. It is creamy and the grains stick to each other.
Add the chanterelles and mix.
Serve in soup plates with slices of grilled bread.
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Add the chanterelles and mix.
Serve in soup plates with slices of grilled bread.