Spinache and chanterelles risotto.
- 250 ml of chicken stock
- 400 ml of hot water
- 1 spoon of olive oil
- 250 g of minced chanterelles
- 1 minced garlic
- 1 minced onion
- 200 g of risotto rice
- 2 spoons of parsly
- 25 g of parmesan or 4 spoons of creme fraiche
- 70 g of baby spinache
Preparation time 10mins
Cooking time 50mins
In a casserolle, mix the stock with the 400ml of boiling water. Keep it hot for the entire time by lowering the heat to its minimum.
Cut the spinache with scissors, and keep them in a bowl for later.
Fry the mushrooms in olive oil with the garlic and stir. Cover the pan to keep them warm too.
In another casserolle, melt some butter and add the onion. When the bits are translucid, add the rice. When the rice is shiny thanks to the butter, pour 2 ladle of stock to cover the rice and stir. Cover the casserolle and let it cook a little bit. Verify often, and when the water is gone, add two more ladle of stock. continue until you have no stock left.
When this is finished, take the casserolle off the heat, add the mushrooms, cheese (or cream) and spinache.