Dromersheimer Silvaner trocken

Ingredients

• 300 gRisotto rice (e.g., Carnaroli)
• 400 gChanterelles
• 1000 mlVegetable broth
• 2 piecesShallots
• 1 pieceGarlic clove
• 60 gButter
• 80 gParmesan (freshly grated)
• 4 sprigsFresh thyme
• 2 tbspOlive oil
• 0,5 tspLemon zest
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Thoroughly clean the chanterelles and halve or quarter them depending on their size.
2. 2Finely dice the shallots and garlic and sauté in a pot with half of the butter and a little olive oil until translucent.
3. 3Add the risotto rice and toast briefly while stirring until the grains are glossy.
4. 4Gradually add the hot vegetable broth a ladle at a time, stirring constantly until the liquid is almost completely absorbed by the rice.
5. 5In a separate pan, sear the chanterelles in the remaining butter together with the thyme sprigs until golden brown.
6. 6Once the rice is cooked al dente and creamy after about 20 minutes, fold in the Parmesan, lemon zest, and the sautéed mushrooms.
7. 7Remove the thyme sprigs, season the risotto to taste with salt and pepper, and let it rest covered for two minutes.