what could be better than a good self-made risotto when it comes to preparing a meal for friends or family. Easy to make, risotto always offers satisfaction when prepared. This special rice can be combined with many other ingredients, resulting in incredible recipes.
A good risotto is always welcome, and with this recipe you can enjoy it because the mushroom duo of morel and chanterelle and the other ingredients make a delicious recipe. With quality products you always get a good dish and it is perfect to satisfy hungry stomachs !
Soak morels in 100 ml (approximately ½ cup) lukewarm water for 15 minutes. Trim the chanterelle mushrooms, carefully rinse in stagnant water and drain well. Peel and dice the shallots finely. Peel and press the garlic.
Heat 30 grams (approximately 2 tablespoons) butter and olive oil in a saucepan and saute the shallots and garlic for 1 minute at medium heat. Add the rice and cook for 1 minute. Pour in the white wine and boil down to half. Remove the garlic.
Pour in 250 ml (approximately 1¼ cups) of hot vegetable stock. Simmer for 18-20 minutes while stirring. Gradually pour in the remaining hot stock and cook until the rice is cooked al dente and risotto gets creamy consistency.
Meanwhile, drain the morels in a colander and rinse well 2-3 times. Heat 30 grams (approximately 2 tablespoons) butter in a pan and fry the morels and chanterelle mushrooms over medium heat for 2-3 minutes. Season with salt and pepper, and mix into the risotto.
Serve the risotto in warmed plates and sprinkle with parsley.
