Chanterelle mushrooms and tarragon risotto - In Cucina con Sofia

Name: Chanterelle mushrooms and tarragon risotto - In Cucina con Sofia
Ingredients: 150 g carnaroli rice; 80 g chanterelle mushrooms – or 150 g preferred mushrooms, frozen is also an option; 40 g unsalted butter + 20 g for the mushrooms; 1 small shallot thinly diced; 1 crushed garlic clove; 1/2 glass of dry white wine – optional; 500 ml of preferred stock; Fresh tarragon leaves; Salt and pepper to taste – if required depending on the stock; Freshly grated Parmigiano Reggiano to serve

www.lamiacucina.co.uk

Risotto after pasta, is my second favourite in terms of quick lunch ideas and recipes. It will adapt to the seasons and will use whatever is available. Mushroom

View full recipe on www.lamiacucina.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lamiacucina.co.uk.

Share this recipe:

Ingredients

150 g carnaroli rice
80 g chanterelle mushrooms – or 150 g preferred mushrooms, frozen is also an option
40 g unsalted butter + 20 g for the mushrooms
1 small shallot thinly diced
1 crushed garlic clove
1/2 glass of dry white wine – optional
500 ml of preferred stock
Fresh tarragon leaves
Salt and pepper to taste – if required depending on the stock
Freshly grated Parmigiano Reggiano to serve