Risotto is a very common rice dish in Northern Italy. Make a challet and shallots risotto that will suit your taste, given that it takes just half an hour to cook!
It is necessary
- For four servings:
- - chicken broth - 1.5 liters;
- - arborio rice - 300 g;
- - water - 120 ml;
- - chanterelles - 150 g;
- - two onions, shallots;
- - Parmesan - 50 g;
- - butter - 70 g;
- - olive oil, chives, black pepper, sea salt - to taste.
Instructions
Step 1
Put chicken broth on fire, bring to a boil, cover, leave to simmer over low heat.
Step 2
Peel the mushrooms, cut. Heat oil in a large saucepan to form a froth, add mushrooms, cook for five minutes, stirring occasionally. Season with salt and pepper, transfer to a bowl.
Step 3
Chop smaller shallots and cook for three minutes, until tender. Add rice, cook for one more minute.
Step 4
Pour a ladle of chicken stock into a saucepan, stir until the rice absorbs the liquid. Pour the broth in gradually until the rice is quite soft. Only add the broth exactly when the rice has absorbed the previous portion of the broth!
Step 5
Remove both pans from the stove. Add butter, mushrooms, grated Parmesan, and chopped chives to the rice. Season with salt and pepper if necessary. You can dilute the risotto with broth.
