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Saffron risotto with chanterelles
A tasty Italian recipe. The vegetarian main course contains the following ingredients: shallots, herbal stock, olive oil, risotto rice, dry white wine, saffron, chanterelles or chestnut mushrooms, peeled walnuts, (freshly ground sea) salt, (freshly ground) black pepper, mascarpone (a 250 g) and Parmesan cheese (or grana padano piece).
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Ingredients
Directions
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Grind the scallops finely.
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Tablets roast in 1 liter of boiling water.
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Heat 2 tbsp oil in pan.
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Half the shallots for about 2 minutes.
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Stir in the rice, stirring until all the grains shine.
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Extinguish with 2 dl of wine.
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If wine is absorbed by rice, add saffron and half of broth.
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Risotto in open pan for about 10 minutes.
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Add the remaining stock of stock and add risotto in approx.
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10 minutes until it is creamy and al dente.
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Meanwhile, clean Cantharellus cibarius, cut large ones smaller.
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Walnuts coarsely chop.
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If risotto is almost done, heat residual oil in frying pan.
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Rest of shallots gently for about 2 minutes.
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Add Cantharellus cibarius and bake for about 2 minutes on high heat.
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Pour the remaining wine into pan and heat for 1 minute.
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Season with salt and pepper.
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Flame mascarpone by stirring risotto.
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Season with salt and pepper.
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Grate cheese in coarse curls.
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Create the risotto in four warm, deep plates.
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Cantharellus cibarius, walnuts and cheese curls spread over it.
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Tasty with crispy rucola salad..
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Nutrition
880Calories
Sodium8% DV200mg
Fat71% DV46g
Protein46% DV23g
Carbs28% DV83g
Fiber4% DV1g
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