Risotto Tartlets with Morels and Chanterelles
Equipment
- Saucepan with thick bottom
- Serving rings (approx. 10 cm diameter)
- Plates
Ingredients
- 75 g dried morel mushrooms
- 300 g chanterelle mushrooms
- 2 shallots finely chopped
- 2 cloves garlic minced
- 2 spring onions thinly sliced lengthwise
- 7 tablespoons olive oil
- 300 g risotto rice
- 1 dl dry white wine
- 7 ½ dl chicken broth from bouillon cube
- 25 g butter
- Salt and pepper to taste
- 25 g Parmesan cheese shaved
- Green salad for serving
Instructions
- Soak the dried morel mushrooms in hot water according to the package instructions for about 30 minutes.
- Drain them, strain the soaking liquid, and set it aside.
- Rinse the morel mushrooms thoroughly under cold water, then squeeze out any excess moisture.
- Heat 2 tablespoons of olive oil in a frying pan and sauté the chanterelle mushrooms until all the liquid has evaporated.
- Remove them from the pan and set aside.
- In the same pan, heat another 2 tablespoons of olive oil and sauté the morel mushrooms and minced garlic for about 3 minutes.
- Add the chanterelle mushrooms, 5 tablespoons of the reserved soaking liquid, and heat through.
- Keep the mushroom mixture warm.
- In a saucepan with a thick bottom, heat the remaining 3 tablespoons of olive oil and sauté the chopped shallots for about 3 minutes.
- Add the risotto rice and cook, stirring, for about 2 minutes until the rice becomes translucent.
- Pour in the white wine and let it evaporate.
- Gradually add the remaining soaking liquid and chicken broth to the rice, cooking the risotto for 20-25 minutes until it’s tender.
- Stir in the mushroom mixture and butter, then season with salt and freshly ground pepper.
- Place a serving ring (approximately 10 cm in diameter) on a plate and fill it with 1/4 of the risotto mixture.
- Press gently and remove the ring carefully.
- Repeat to make 3 more tartlets.
- Shave Parmesan cheese over the top of each tartlet and garnish with sliced spring onions.
- Serve with a side of green salad.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these savory tartlets with a medium-bodied white wine such as Chardonnay or Pinot Grigio. The earthy flavors of the mushrooms will complement the wine’s acidity and fruitiness. For a non-alcoholic option, serve with sparkling water infused with a squeeze of lemon or lime.Nutritional Information
Calories: 450 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 25 g | Fiber: 3 g | Sugar: 2 g