Peach and chanterelle risotto

Name: Peach and chanterelle risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Shallots; 1 Garlic clove; 800 ml Vegetable broth; 200 g Chanterelles; 4 TABLESPOONS Olive oil; 300 g Risotto rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml White wine (dry); 1 tin(s) (each 0.1 g) Saffron threads; 2 Peaches; 65 g cold butter in cubes; 1 Msp. ground cilantro; 2 stem(s) Parsley; 50 g grated parmesan

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Shallots
1 Garlic clove
800 ml Vegetable broth
200 g Chanterelles
4 TABLESPOONS Olive oil
300 g Risotto rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml White wine (dry)
1 tin(s) (each 0.1 g) Saffron threads
2 Peaches
65 g cold butter in cubes
1 Msp. ground cilantro
2 stem(s) Parsley
50 g grated parmesan

Directions

1
Peel and finely dice the shallots and garlic. Heat the stock in a pot and keep it warm at low heat. Wash, clean and put aside the chanterelles. Heat 2 tbsp. oil in a saucepan, fry onion and garlic until transparent. Add rice and sauté briefly. Season with salt and pepper. Add about 2/3 of the wine and simmer until the rice absorbs the liquid
2
Soak the saffron in the rest of the wine. Add the stock in ladles. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Add the saffron wine and let the risotto rest for a short time.
3
Wash and halve the peaches, remove the core and cut into slices. Heat 2 tablespoons of oil in a frying pan, add 1 tablespoon of butter cubes, fry the chanterelles and peach slices briefly. Season with coriander, salt and pepper. Wash parsley and thyme, shake dry, pluck leaves from the stalks and chop finely. Stir 3 tbsp. butter cubes, chopped herbs and parmesan into the risotto. Serve the risotto with fried chanterelles and peach slices.