risotto with flambéed chanterelles | #shorts

12 year old me would be punching the air rn if he saw me eating mushrooms with risotto nowadays (I absolutely hated those dishes as a child). but as we get older, we learn. and I learned that risotto and mushrooms are freaking tasty.

Ingredients: (serves two)

– Chanterelles
– 150-200g risotto rice
– 1 onion or shallot
– 1 clove of garlic
– olive oil
– butter
– parmesan cheese
– white wine
– cognac
– salt
– pepper
– veggie stock

In a pan, sautee diced shallots and garlic until translucent, then add risotto rice and sautee until rice is starting to look translucent too. then deglaze with white wine (about 200ml for 150g of rice). let it cook until almost all of the vine has reduced, then slowly start adding veggie stock and let reduce while stiring. repeat this process until rice is cooke through. In the end, add some butter and parmesan cheese and stir well.

wash your chanterelles and remove any dirty parts. in a pan, heat some olive oil along with some butter and add the chanterelles. sautee them until they’re slightly browned, then deglace the pan with cognac and flambee. season with a bit of salt and pepper.
arrange on a nice plate and enjoy. happy cooking!

#cooking #risotto #chanterelles #kochen #recipe #rezept #eat #food