2 tbsp of butter
2 cloves of chopped garlic
2 cups of chanterelle mushrooms
2 cups of Arborio rice
5 cups of vegetable broth
2 cups grated parmesan cheese
Salt and black pepper
The chanterelle mushrooms are the highlights of the summer time because they become a part of the deliciousness that is the Chanterelle Risotto. The herbiness of the chanterelle mushrooms, the warm of the rice and the broth, and the tinge of garlic make the perfect amalgamation for your dinner.
You can have this savory dish by yourself as you snuggle in your blanket with a good movie, or you can even have it at your party, making it a special hit with your vegetarian friends.
This is a very convenient dish for those who are trying to eat healthily. It has very less fat in it and since cheese is not the main ingredient of the dish you can skip it altogether. The amount of salt in this dish is also not regulated so you can add less of it if you like. You can use highly organic brown rice for this dish as well if you like. Either way, if you can keep a firm hand on the inclusion of salt and cheese in this dish you are good to go.
How to Make Chanterelle Risotto
In a large sized skillet, pan-melt 2 tbsp of butter over medium-high heat. Cook and stir the garlic and the mushrooms in the butter for three to four minutes or till you see the mushrooms brown. Once that is done, take out the cooked mushroom and garlic and set it aside to cool.
After that, melt 2 more tbsp of butter in a large saucepan. Add the rice to it and cook for 2 minutes. Start adding the vegetable broth, do not add all of it at once; add in ½ cup at a time. Stir the mixture quickly and let the rice absorb the broth before adding more. Keep cooking till the rice becomes tender and then add the mushroom and garlic mixture. Mix the entire concoction together for a minute and then add cheese, salt, and pepper to taste.
Did you know that mushrooms are much related to humans in DNA than plants or vegetables? They also happen to have their own immune system.