Chanterelle Risotto
serves 4
Chanterelle Risotto
Wow, this risotto is delicious. Risotto takes a while to cook but is worth every bite. Chanterelle mushrooms have a distinctive flavor because they are not cultivated but grow in the wild.
Ingredients:
4 cups low-sodium vegetable broth
2 cups sliced chanterelle mushrooms
1/2 tablespoons chopped fresh sage
1 sliced leek, white part only
1-2 cloves chopped garlic
1 cup arborio rice
1/2 cup white wine
4 cups low-sodium vegetable broth
2 cups sliced chanterelle mushrooms
1/2 tablespoons chopped fresh sage
1 sliced leek, white part only
1-2 cloves chopped garlic
1 cup arborio rice
1/2 cup white wine
Directions:
- In a medium saucepan bring vegetable broth to a boil, lower heat and keep simmering to use as needed for the risotto.
- Cook chanterelles and sage in 1 to 2 tablespoons water in a large saucepan for 5-6 minutes over medium heat.
- Remove mushrooms from skillet and set aside for later.
- In same skillet, add 1 to 2 tablespoons water, cook leeks and garlic until tender.
- Add rice, stirring until toasted, about 4-5 minutes.
- Slowly add wine to rice. Bring to a simmer and stir occasionally.
- Continue adding broth to the risotto about 1/3- 1/2 cup at a time. Do not let the risotto get dry. (This means that you need to stand and watch it, stirring occasionally.)
- Stir mushrooms into the rice during the last 5-10 minutes of cooking.
Calories 242, Fat 0.4g, Cholesterol 0mg, Sodium 79mg
Carbohydrates 45.9g, Fiber 3.1g, Sugars 1.1g, Protein 6.9g
Carbohydrates 45.9g, Fiber 3.1g, Sugars 1.1g, Protein 6.9g
