Chanterelle Risotto

Name: Chanterelle Risotto
Total time: 50
Yield: 6
Ingredients: 2 tablespoons butter; 2 cloves chopped fresh garlic; 2 cups sliced chanterelle mushrooms; 2 tablespoons butter; 2 cups Arborio rice; 5 cups vegetable broth; 2 cups freshly grated Parmesan cheese; salt and ground black pepper to taste

Recipe by Christine M Cook from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

•

2 tablespoons butter
•

2 cloves chopped fresh garlic
•

2 cups sliced chanterelle mushrooms
•

2 tablespoons butter

•

2 cups Arborio rice
•

5 cups vegetable broth
•

2 cups freshly grated Parmesan cheese
•

salt and ground black pepper to taste

Instructions

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.