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Yellow Rice with Galletti Mushrooms (Risotto Giallo con Galletti)

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(Recipe ID: 542)

Serves 4

Preparation time: 20 minutes; Cook time: 25 minutes

Source: Vito De Carolis

Fine risotto with saffron and Galletti (Chantrelle) mushrooms.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 tablespoons Unsalted butter

    use 2 tablespoons at the end

  • 1 Shallot, finely chopped
  • 1 cup dried chanterelle mushrooms* *

    roughly 2 packages of mushrooms

  • 2 tablespoons Dry white wine
  • 1 1/2 cups Carnaroli rice* by Cascina Belvedere *
  • 5 cup Hot beef broth

    use 1 cup to rehydrate the chanterelles

  • 1 teaspoon Saffron
  • 1/2 cup Parmesan cheese; freshly grated
  • 2 tablespoons Fresh parsley, minced
  • to taste Sel Gris* sea salt *
  • to taste fresh ground black pepper* *

Instructions

  1. Stir saffron into the wine and set aside for later
  2. Rehydate the mushrooms in 1 cup of hot beeef stock (or water) for 30 minutes or for best results rehydrate overnight strain and use liqiud in the recipe
  3. Heat 2 tablespoons butter in a large, nonstick skillet over medium-high heat.
  4. Add shallot and sauté until light brown, add chanterelle mushrooms, mix well and stir in white wine/ saffron mixture, cook for 8 more minutes.
  5. Then stir in the rice and continue cooking, stirring, and adding broth as the rice absorbs it.
  6. Shortly before the rice is “al dente”, season with salt and pepper, and then stir in the remaining butter, Parmesan cheese, and the parsley.
  7. Mix well and serve.


 

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