Risotto is one of those dishes that I cook very rarely... This is due to its time consuming cooking process, but if I start to cook it, I cook with soul. I would be glad if you will join me in appreciate it!
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I love chanterelles, therefore, your attention give this dish!
Everything is prepared quite simply.
First you need to cook the broth - vegetable, a can of dried mushrooms, like me.
Chanterelle mushrooms wash, cut into
Fry them in butter until tender.
Onions clear, finely chop and fry until soft. Put aside, until we do not need.
To the onions add the rice and, stirring, cook for 2-3 minutes.
Then add wine, stir constantly, cook 5 min.
Then begins the "dreary", but this requires any risotto...
Pour a ladle of broth and cook (again, stirring occasionally), until absorbed all the broth again, add the next ladle of broth and so on, until all the broth is not over.
Add chanterelles and thyme, can be more of populonia broth to leave, finally pour in.
The finished risotto, stir and enjoy its indescribable taste.