I like Italian cuisine because you can cook such delicious dishes from simple and affordable products. Risotto with chanterelles is not just delicious, but satisfying, healthy and not so long in preparation. And the smell will conquer everyone who gets into the kitchen.
Ingredients
- Fig - 400 g
- Chanterelles - 300 g
- Chicken broth - 1 l
- Bow purple - 1 piece
- Onion - 1 piece
- Celery - 1 piece
- Garlic - 3 cloves
- Cream (33%) – 100 ml
- Butter - 50 g
- Salt - to taste
- Spices and seasonings - to taste
Step-by-step cooking recipe
Peel the onion and garlic, finely chop. Rinse the celery and cut into small cubes. Heat a frying pan, pour in a little olive oil and fry the vegetables.
Wash and dry the mushrooms well. If the chanterelles are large, then cut them, small mushrooms can be left whole. Add the mushrooms to the vegetables and fry until golden brown.
Pour out the rice and add the butter. Stir well and fry until the oil is absorbed into the rice. Add salt and pepper to taste, pour in half of the broth and cook the rice, stirring constantly. When the water has evaporated, pour in the second part of the broth and cook until fully cooked.
5 minutes before cooking, add the cream, mix well and cook for another 5 minutes. Remove from the heat, leave under the lid for a couple of minutes and serve.
