SPINACHE AND CHANTERELLES RISOTTO. RECIPE - (5/5)

Spinache and chanterelles risotto. Recipe - (5/5) image

Provided by linakchabrol

Number Of Ingredients 10

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250 ml of chicken stock
400 ml of hot water
1 spoon of olive oil
250 g of minced chanterelles
1 minced garlic
1 minced onion
200 g of risotto rice
2 spoons of parsly
25 g of parmesan or 4 spoons of creme fraiche
70 g of baby spinache

Steps:

In a casserolle, mix the stock with the 400ml of boiling water. Keep it hot for the entire time by lowering the heat to its minimum. Cut the spinache with scissors, and keep them in a bowl for later. Fry the mushrooms in olive oil with the garlic and stir. Cover the pan to keep them warm too. In another casserolle, melt some butter and add the onion. When the bits are translucid, add the rice. When the rice is shiny thanks to the butter, pour 2 ladle of stock to cover the rice and stir. Cover the casserolle and let it cook a little bit. Verify often, and when the water is gone, add two more ladle of stock. continue until you have no stock left. When this is finished, take the casserolle off the heat, add the mushrooms, cheese (or cream) and spinache. Serve immediatly.