Chanterelle risotto with mountain cheese
The chanterelle risotto with mountain cheese is a classic dish of Alpine late summer cuisine. Fresh chanterelles are combined with fine Carnaroli rice and tangy mountain cheese to create a creamy dish. The preparation requires patience when stirring so that the starch from the rice is released and the typical consistency is achieved. A dash of dry white wine and high-quality vegetable stock form the aromatic foundation. The spicy note of the cheese provides the necessary character and makes the dish a real highlight for mushroom lovers and wine connoisseurs alike.
Cooking utensils
- 1 Wide saucepan or sauté pan
- 1 Small pan for the mushrooms
- 1 Cutting board
- 1 Grater for the cheese
- 1 Ladle
Ingredients
For the risotto
- 200 g Risotto rice e.g. Carnaroli or Arborio
- 1 Shallot finely diced
- 1 Tbsp butter
- 100 ml dry white wine e.g. Riesling
- approx. 700 ml hot vegetable stock
- 60 g spicy mountain cheese Freshly grated
- 20 g Cold butter for mounting
- Salt and pepper
For the chanterelles
- 250 g fresh chanterelles cleaned
- 1 Tbsp oil for frying
- 1 small clove of garlic pressed on
- Fresh parsley finely chopped
Preparation
Preparation:
- Clean the chanterelles thoroughly with a brush.
- Cut larger mushrooms in half.
- Finely dice the shallot.
- Finely grate the mountain cheese.
- Heat the vegetable stock in a separate pan.
Cooking steps Risotto:
- Melt 1 tablespoon of butter in the sauté pan.
- Sauté the diced shallots until translucent.
- Add the risotto rice and fry briefly.
- Deglaze with white wine and reduce completely.
- Gradually add the hot stock one ladleful at a time.
- Stir constantly until the liquid is almost absorbed.
- Repeat the process until the rice is cooked but firm to the bite.
- Remove the pan from the heat.
- Stir in the cold butter and grated mountain cheese.
- Cover the risotto and leave to rest for approx. 2 minutes.
Cooking steps Mushrooms:
- While the risotto is cooking, heat the oil in the pan.
- Sauté the chanterelles in it.
- Add the garlic clove briefly for flavor.
- Season the mushrooms with salt and pepper.
- Mix the chopped parsley into the mushrooms.
Dressing:
- Spread the risotto on preheated deep plates.
- Arrange the fried mushrooms decoratively on top.
- Sprinkle with a little freshly ground pepper.
Recommended sides:
- A small lamb's lettuce salad with pumpkin seed oil
- Crispy parmesan potato chips
- A few drops of old olive oil as a finish
Nutritional values per portion
Calories: 680kcalCarbohydrates: 72gProtein: 18gFat: 32g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat