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Wash the chanterelle and Brussel sprouts well to remove any dirt.
Dice the shallot and the garlic clove into very small bits.
Set aside 30% of the Chanterelle whole to cook with the brussels. Cut the remaining 70% into smaller pieces.
Cut the Brussels into quarters. Set aside.
Chop the Parsley leaves finely. set aside.
- 500 ml vegetable stock
On a small pan add the vegetable stock and let it come to a soft boil, set to low heat when it does.
- 33⅓ g butter
- ⅔ shallot
On a deep pan add 25g of butter and let it melt. Add the diced shallot and let it cook for 5 minutes
- 60 g chanterelle mushrooms
Add the chopped chanterelle, sprinkle with some pepper and salt, mix well and let it cook for another 5 minutes
- 166⅔ g risotto rice
- ⅔ pinch dried thyme
Add the risotto rice and a pinch of dried Thyme and mixit. Let it cook until the kernels start getting translucent.
- 166⅔ ml white wine
Add the white wine and mix well. Let the rice completely absorb the wine
once the wine has been absorbed by the rice start adding a couple of ladles of the vegetable broth until it completely covers the rice. Mix well.
once the broth has been absorbed by the rice add another couple of ladles until the rice is covered. Repeat this process, ladle by ladle, until all vegetable stock is used or the rice is al-dente. In the meantime let's prepare the Brussel sprouts.
- ⅔ clove garlic
- ⅔ tbsp olive oil
on a frying pan, add some olive oil and the chopped garlic. Let it cook in low heat until it starts to get golden.
- 10 Brussels sprouts
Add the Brussel Sprouts to the frying pan, mix with the garlic. Let it cook for 5 minutes.
- ⅔ pinch parsley
Add the 30% of the chanterelle you set aside to the frying pan, mix with the Brussels, add some salt and pepper. Let cook for 5 minutes mixing ocasionally so it doesn't burn. Add the parsley to the mix and sprinkle some extra olive oil if it feels too dry. Let it cook until done (roughly 7-8 minutes). Add a lid to the frying pan so it creates some steam (it will help softening the sprouts)
- Parmesan cheese (grated)
When the risotto is cooked turn the heat off. Add the remaining butter and a handful of grated parmesan. Mix well.
Serve the Risotto on a plate, add the fried Brussel/chanterelle mix on top. Add some extra Parmesan on top.
enjoy with a glass of red wine!
Enjoy your meal!