Risotto With chanterelles, Onions and Brandy
Posted on August 2, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: mushrooms, onion
Recipe for July 31st 2010
Ingredients:
3/4 lb. chanterelle mushrooms
2 tbsp. butter
2 tbsp olive oil
1 large diced onion
1/2 tbsp crushed garlic
Salt and pepper
1/4 cup brandy
8 oz risotto rice
1 bay leaf
3 cups chicken stock
1/2 cup parmesan cheese or to taste
2 tbsp. butter
2 tbsp olive oil
1 large diced onion
1/2 tbsp crushed garlic
Salt and pepper
1/4 cup brandy
8 oz risotto rice
1 bay leaf
3 cups chicken stock
1/2 cup parmesan cheese or to taste
Instructions:
Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and sauté until soft.
Add, turn heat to high, and stir.
Add rice and sauté until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and sauté until soft.
Add, turn heat to high, and stir.
Add rice and sauté until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.
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