Risotto with Fried Chanterelles and Fried Arugula’.

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the shallots from the skin Clean the mushrooms Add a little olive oil to the risotto rice and sauté until the shallots are translucent Add the veal stock to gradually compensate for the loss of liquid Sauté the mushrooms Add the rocket in hot fat (180 degrees Celsius) in oil and drain on a kitchen towel. Fry the rocket in hot oil (180 degrees Celsius) and drain on a kitchen towel Add the risotto rice with the dry mascarpone and white wine Season the chanterelles Pour the finished risotto into plates and place the fried chanterelles on the long-grain rice, garnish with fried cherry tomatoes and arugula

Tip: Use fleshy olives for even more enjoyment!

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