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Risotto with black chanterelle mushrooms

A rich and very pungent risotto made with black chanterelle mushrooms, better known as trompette de la mort.

Makes approximately 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Celery

Ingredients

2
kg
chestnut mushrooms
100
ml
olive oil
80
g
dried black chanterelle mushrooms
1
onion, diced
50
ml
olive oil
350
g
Arborio rice
3
cloves
garlic, finely chopped
1500
ml
chicken stock
100
g
parmesan cheese, grated
80
g
butter
as needed
chicken stock
as needed
salt and pepper

Scale recipe

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