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Risotto came to Russia from the northern part of sunny Italy. It can be cooked with any ingredients and all kinds of fruit bodies can be used. The risotto with chanterelles with the addition of white wine, aromatic herbs and cream is especially tasty.

Risotto can be a delicious side dish or a complete meal for a hearty meal. Rice is used medium-grained, as well as starchy, which is boiled. Cheese for risotto should be only hard, unsalted, for example Parmesan.

How to make risotto with chanterelles in chicken broth

The recipe for risotto with chanterelles will allow you to cook a delicious dinner at home. It will take very little time and a minimum of effort to make this dish for the whole family. Having prepared a delicious risotto 1 time, your household will ask you to do it again and again.

• 1 tbsp. rice;
• 400 g of chanterelles;
• 2 heads of onions;
• 100 g of hard cheese;
• 2 tbsp. l. butter;
• 1 liter of chicken broth;
• ½ tbsp. dry white wine;
• ½ tsp salt;
• 3 tbsp. l. saffron liqueur with vodka.

Making risotto with chanterelles is quite simple, you just need to adhere to the step-by-step description.

1. After preliminary cleansing, the chanterelles are boiled for 15 minutes. in salted water and spread on a sieve to drain well and cool.
2. Chop the onion into cubes and fry in a pan in butter over low heat until golden brown.
3. Pour rice washed several times in cold water, fry for 5 minutes, reduce heat, pour in wine and stir.
4. As soon as the wine has evaporated, the broth is poured in several steps so that the rice absorbs it well.
5. Mushrooms are cut into pieces, fried in butter in a separate pan and spread over rice and onions.
6. Add salt, pour in the saffron tincture, close the lid of the saucepan and stew for 4-6 minutes.
7. Pour cheese grated on a coarse grater into rice and mix thoroughly.
8. Served in portioned plates, garnished with fresh parsley sprigs in advance.

Risotto with chanterelles, cooked in a slow cooker

Risotto with chanterelles cooked in a slow cooker is an excellent recipe for a delicious and hearty lunch.

Such a dish is prepared quite easily, because the multicooker is an irreplaceable "helper" in the kitchen. The cooked food retains its nutritional value and flavor.

• 300 g of boiled chanterelles;
• 2 tbsp. rice;
• 3 cloves of garlic;
• 4 tbsp. hot water;
• 100 ml of vegetable oil;
• ½ tbsp. dry white wine;
• 100 ml cream;
• 150 g of hard cheese;
• 2 heads of onions;
• 1 bouillon cube.

Risotto with chanterelles will help you prepare a recipe with a photo.

On the multicooker panel, set the "Frying" or "Baking" mode for 10 minutes. and pour oil.

Add chopped onions, fry until golden brown.

Add the diced chanterelles and continue to fry for another 15 minutes.

Pour rice washed in several waters into the multicooker bowl and fry lightly.

Pour in white wine, simmer in the "Frying" mode until the liquid evaporates.

Mix bouillon cube with water, let dissolve, stir and pour into rice.

Add cream, salt, stir and dip the peeled garlic cloves into the rice.

Close the lid, simmer for 20 minutes. in the "Frying" or "Baking" mode.

Grate the cheese, put half into a dish and stir immediately.

Leave the risotto in a slow cooker in the "Warm" mode for 30 minutes.

Arrange in serving bowls, sprinkle with the second half of the cheese on top and serve.

Risotto with chanterelles and chicken

Even a novice cook can master a step-by-step recipe with a photo of making risotto with chanterelles and chicken.

The dish will turn out to be tender and unusually tasty, although a minimum of time will be spent.

• 500 g chicken breast;
• 500 g of boiled chanterelles;
• 200 g of rice;
• 100 g of onions;
• 200 ml of dry white wine;
• 150 g of hard cheese;
• 100 g butter;
• 50 ml of vegetable oil;
• 1 bunch of parsley;
• 1.2 liters of broth or water;
• Salt to taste;
• 2 pcs. bay leaves and carnations.

1. Separate the meat from the bone and remove the skin, wash and put in boiling water, boil until tender.
2. Remove, let cool, blot with paper towel and cut into thin slices, strain the broth.
3. Cut the chanterelles into cubes, peel the onion and chop it arbitrarily with a knife.
4. Melt the butter in a frying pan, put the chanterelles and fry until golden brown.
5. Add chicken slices to the mushrooms and fry together for 10 minutes.
6. In a separate frying pan, fry chopped onions in vegetable oil, add well washed rice and fry for 5-7 minutes.
7. Pour in white wine, stir and after it has evaporated, pour in the broth in several steps.
8. Add meat with chanterelles, salt, add bay leaf and cloves, add cheese grated on a fine grater and mix.
9. Cover with a lid, simmer for 20 minutes, and when serving, sprinkle with chopped parsley, which will emphasize the aroma of chanterelles.