Main Dishesclosetcooking
Chanterelle and Corn Risotto with Scallops
When I was at the farmers market last weekend I saw some fresh local chanterelle mushrooms. I had never seen them before and I wanted to try them. I search for a recipe with chanterelle
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
📝 Preparation Steps
1
Bring the chicken stock, mushrooms and thyme to a gentle simmer in a small sauce pan.
chicken stock3 cups
2
Heat the oil in a large sauce pan.
3
Add the onions and thyme and saute until the onions are soft.
onion (chopped)1
4
Add the corn and mushrooms and saute for about ⏱️ 4 minutes.
5
Add the rice and saute until the rice becomes translucent, about ⏱️ 2 minutes.
6
Add the wine and deglaze the bottom of the pot.
7
Add 1/2 cup of the chicken stock with mushrooms and stir until the rice absorbs it all. Continue to do this until the rice is cooked al dente, about ⏱️ 30 minutes.
chicken stock3 cups
8
Remove from heat and stir in the parmigiano reggiano.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...