Chanterelle Risotto
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
1
- 150 g Chanterelles
- 1 Shallot
- 1 small clove of garlic
- 30 g clarified butter
- 100 g Risotto rice
- 5 TABLESPOONS White wine
- 200 ml Porcini yeast broth
- 2 (60 g each) Chicken drumsticks
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/4 collar Chives
Directions
- 1
Clean and wash chanterelles. Peel and chop the shallot and garlic. Sauté the mushrooms in 10 g clarified butter and remove with a skimmer. Add 10 g of clarified butter to the frying fat. Sauté rice, shallot and garlic in it, deglaze with white wine, fill up with stock. Steam covered for about 20 minutes.
- 2
Season chicken with salt and pepper and fry in the remaining clarified butter, turning several times for about 20 minutes. Chop the chives. Add mushrooms to the rice and heat. Fold in chives and season with salt and pepper. Arrange chicken legs on top
- 3
Approx. 3690 kJ/ 880 kcal. E 35 g/ F 42 g/ KH 83 g
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