Grauburgunder Hochstadt trocken

Ingredients

• 200 gArborio risotto rice
• 250 gFresh chanterelles
• 2 piecesShallots
• 1 pieceGarlic clove
• 700 mlVegetable stock
• 100 mlDry white wine
• 40 gButter
• 50 gParmesan, block
• 2 tbspOlive oil
• 1 pinchSalt
• 1 pinchBlack pepper
• 0,5 bunchFresh flat-leaf parsley

Preparation

1. 1Clean the chanterelles thoroughly with a brush and halve or quarter them depending on their size.
2. 2Finely dice the shallots and garlic. Finely grate the Parmesan and bring the vegetable stock to a boil in a separate pot.
3. 3Heat 10g of butter in a pan and sauté the chanterelles vigorously for about 3-4 minutes, then season lightly with salt and set aside.
4. 4Heat the olive oil in a heavy-bottomed pot and sauté the shallots and garlic until translucent, being careful not to let them brown.
5. 5Add the risotto rice and cook while stirring until the edges of the grains are slightly translucent.
6. 6Deglaze with the white wine and let it reduce almost completely while stirring constantly.
7. 7Gradually add the hot stock to the rice, one ladle at a time. Stir continuously and wait until each ladle of liquid is absorbed before adding the next.
8. 8After about 18-20 minutes of cooking time, when the rice is creamy but still firm to the bite, fold in the chanterelles, Parmesan, and the remaining butter.
9. 9Season the risotto with salt and pepper, garnish with freshly chopped parsley, and serve immediately on preheated plates.