Weissburgunder Asselheim trocken

Ingredients

• 320 gCarnaroli rice
• 400 gFresh chanterelles
• 1 lVegetable stock
• 150 mlDry white wine
• 2 piecesShallots
• 50 gButter
• 60 gParmesan (freshly grated)
• 2 tbspOlive oil
• 2 sprigsFresh thyme
• 1 pinchSea salt
• 1 pinchBlack pepper
• 1 tspLemon zest

Preparation

1. 1Thoroughly clean the chanterelles and finely dice the shallots.
2. 2Bring the vegetable stock to a boil in a pot and then keep it warm over low heat.
3. 3Heat some olive oil in a pan over high heat, sear the chanterelles for about 3 minutes, season with a little salt, and set aside.
4. 4In a wide pot, heat the remaining oil and a knob of butter; sauté the shallots until translucent, add the rice, and toast until it becomes glossy.
5. 5Deglaze with the white wine and cook, stirring constantly, until fully reduced.
6. 6Gradually add the hot stock one ladle at a time; stir constantly and add the next ladle only when the liquid is almost completely absorbed.
7. 7After about 18-20 minutes, when the rice is al dente and creamy, gently fold in the remaining cold butter, the Parmesan, and the chanterelles.
8. 8Season the risotto with thyme leaves, lemon zest, salt, and pepper, and let it rest for two minutes before serving.