Creamy rice with chanterelles. Recipe
In my neighborhood greengrocer they have me badly used to this kind of thing. I mean to bring me mushrooms that I love, chanterelles is by far one of the ones I like the most. Grilled or stewed they seem to me to be the best mushrooms. Today I have made a recipe for creamy rice with chanterelles.
It is a creamy rice and not a risotto because I have not used risotto rice and I have not added wine to it at the beginning. The rest of the steps can be similar, and the result is up to par.
Ingredients for 2 people
- 200 g of Bomba rice, 1 liter of broth, 200 g of chanterelles, 50 g of butter, 50 g of onion, 50 g of Parmesan and salt.
How to make creamy rice with chanterelles
We cook the broth (it can be poultry) with the well cleaned and chopped chanterelles, but without boiling.
In a saucepan we put half of the butter and when it is melted we add the finely chopped onion and poach it.
Add the rice, stir and leave for about 30 seconds.
Pour the broth little by little for 18 minutes, and add the chanterelles at the same time. The result should be soupy. At the end we add the grated Parmesan with the rest of the butter and stir well.
Processing time | 30 minutes
Difficulty | Half
We serve the creamy chanterelle rice hot, without waiting a minute. The only thing we can do in this case is eat and enjoy. I ate a couple of dishes.