How can I scale the servings?

Use the portion selector near the recipe title. All ingredient amounts adjust instantly so you can cook for one or for a crowd without mental math.

Do you suggest ingredient swaps?

Seasonal swap ideas and substitutions are highlighted in the step-by-step instructions, so you can use what is ripe in your kitchen garden or market.

Can I prepare parts of the recipe ahead?

Look for make-ahead notes in the steps. Many sauces, doughs and roasted vegetables can be prepared earlier and finished just before serving.

Main courses Mushroom recipes

Vegetarian

Chanterelle risotto

Name: Chanterelle risotto
Yield: 6
Ingredients: 600 g Eierschwammerl; 600 g Risottoreis; 3 Zwiebel; 300 ml Weißwein; 180 g Parmesan; 120 ml Butterschmalz; 60 g Butter; 3 Zehe Knoblauch; Parmesan; Salz; Pfeffer; Petersilie

Ingredients: Chanterelle risotto for 6 persons Seasonality: 8%

Ingredients: 600 g Chanterelles, 600 g Risotto rice, 3 Onions, 300 ml White wine, 180 g Parmesan, 120 ml Clarified butter, 60 g Butter, 3 cloves Garlic, Parmesan, Salt, Pepper, Parsley

Nutrition per serving View details

Carbohydrates: 84 g Protein: 22 g Fat: 47 g Fiber: 2 g

Energy: 878 kcal (3,674 kJ)

Preparation of Chanterelle risotto

Preparations

60 dag Chanterelles
3 Onions
180 g Parmesan
3 cloves Garlic

60 dag Chanterelles coarse dice. 3 Onions finely chop. Cut 3 cloves Garlic into slices. 180 g Parmesan finely grate.

Chanterelles

6 tbsp Clarified butter

Heat 6 tbsp Clarified butter in a saucepan. Fry the chanterelles all over and then remove them.

Rice and infusion

1.8 L Soup
60 dag Risotto rice
300 ml White wine
6 tbsp Clarified butter

Add 6 tbsp Clarified butter. Sauté the onion until translucent. Add 60 dag Risotto rice and roast. Delete with 300 ml White wine. Allow to boil down completely. Infuse with 1.8 L Soup. Simmer over a low heat for approx. 15 - 20 minutes, stirring frequently. The rice should still be grainy at the end.

Finishing and garnishing

60 g Butter
Parmesan, Salt, Pepper, Parsley

Shortly before the end of cooking, stir in the chanterelles, 60 g Butter and grated Parmesan, season with Salt and Pepper. Garnish with grated Parmesan and chopped Parsley on the plate.

Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.

Martin Schlagnitweit

Chanterelle risotto photos

Sauté the onion in butter

Briefly fry the rice with the onions

Pour in a ladle of soup and stir well every now and then

Finally, stir in the butter and grated Parmesan.

Fry the chanterelles in a little oil

The finished chanterelle risotto

Nutrition per serving

Reference amount: 1 serving

Composition

Carbohydrates 54% Protein 14% Fat 30% Fiber 1.3%

Carbohydrates: 84 g
Protein: 22 g
Fat: 47 g
Fiber: 2 g

Energy

878 kcal

3,674 kJ

Questions about Chanterelle risotto

How many kcal does Chanterelle risotto have?: One serving of Chanterelle risotto provides 878 kcal.
How many carbs does Chanterelle risotto contain?: One serving of Chanterelle risotto contains 84 g of carbs.
How much protein does Chanterelle risotto contain?: One serving of Chanterelle risotto contains 22 g of protein.
How much fat does Chanterelle risotto contain?: One serving of Chanterelle risotto contains 47 g of fat.
How much fiber does Chanterelle risotto contain?: One serving of Chanterelle risotto contains 2 g of fiber.