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Risotto with Chanterelles, Parmesan, and Fresh Thyme

Risotto with Chanterelles, Parmesan, and Fresh Thyme

I'm not sure if there's anything that needs to be described here - the ingredients are such that the dish will always turn out fantastic. These ingredients are chanterelles, thyme, parmesan, rice, wine, and broth. Simple, delicious, not the cheapest, but worth the effort, because the layers of flavor are excellent, especially don't skimp on the wine, which enhances all the flavors, and tastes great on its own.

Recipe

Risotto with Chanterelles, Parmesan, and Fresh Thyme is a dish combining the flavors of chanterelles, parmesan, rice, wine, and broth. The cooking process involves frying the rice and simmering it for over 20 minutes, creating layered flavors.

Ingredients

  • 250 g fresh chanterelles
  • 250 g arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500 ml chicken broth
  • 100 ml dry white wine
  • 50 g grated parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • fresh thyme, to taste
  • salt and pepper to taste

Instructions

  1. Clean the chanterelles and cut them into smaller pieces if they are large.
  2. Heat the chicken broth in a separate pot to keep it warm.
  3. In a large pan, heat olive oil and one tablespoon of butter. Add the chopped onion and garlic, sauté over medium heat until the onion is soft and translucent.
  4. Add the chanterelles to the pan and cook for about 5 minutes until the mushrooms soften. Remove the mushrooms from the pan and set aside.
  5. In the same pan, add the arborio rice. Stir and cook for about 2 minutes until the rice becomes slightly translucent.
  6. Pour the white wine into the pan and cook, stirring, until it is completely evaporated.
  7. Add one ladle of warm broth at a time to the rice, stirring until the rice absorbs the liquid. Repeat this process until the rice is tender but still al dente, about 20 minutes.
  8. Return the chanterelles to the pan, mixing them with the rice.
  9. Add the grated parmesan and the remaining tablespoon of butter. Stir until the butter and cheese melt and are well incorporated with the rice.
  10. Add fresh thyme, salt, and pepper to taste.
  11. Serve immediately, garnishing with additional parmesan and a sprig of thyme if desired.