Ingredients for 4 people:
10 g dried porcini mushrooms
100 g chanterelles
400 g tomatoes
1 stalk of rosemary
2 shallots
1 clove of garlic
5 tablespoons olive oil
250 g risotto rice
1/8 l white wine
salt
1 tin of saffron threads
pepper
75 g pesto cheese (semi-hard cheese, 50 % fat)
rosemary for garnish
Preparation:
1. Soak porcini mushrooms in ½ liter of water, clean chanterelles. Clean tomatoes, wash, quarter and remove seeds. Wash rosemary, remove needles. Peel shallots and garlic. Finely dice shallots, press garlic through a press.
2. Sauté shallots and garlic in 3 tablespoons hot olive oil. Add rice and stir until translucent. Deglaze with wine, reduce for 2-3 minutes. Season with salt, saffron and rosemary. Add the soaked porcini mushrooms and the soaking liquid in 2-3 steps. Cook over low heat for about 20 minutes, stirring frequently.
3. Meanwhile, heat 2 more tablespoons of olive oil. Briefly fry chanterelles in it. Season with salt and pepper, add tomato pieces, fry for another 2 minutes. Shred cheese. Add the prepared ingredients to the risotto and season again. Serve garnished with rosemary.
Preparation time approx. 50 minutes
Nutritional values per person approx.:
Calories: 421
joules: 1776
Protein: 11,1 g
Fat: 16,2 g
Carbohydrates: 53 g
(FoodCentrale by ddp images)
