Chardonnay trocken Gutswein

Ingredients

• 400 gCarnaroli risotto rice
• 500 gfresh chanterelle mushrooms
• 2 piecesshallots
• 1 piecegarlic clove
• 1,2 lvegetable stock
• 150 mlVerjus
• 60 gbutter
• 80 gParmesan
• 5 sprigsfresh thyme
• 3 tbspolive oil
• 1 pinchsea salt
• 1 pinchblack pepper

Preparation

1. 1Thoroughly clean the chanterelles, pat them dry, and halve any larger mushrooms if desired.
2. 2Peel and finely dice the shallots and garlic, and pluck the thyme leaves from the sprigs.
3. 3Heat the vegetable stock in a pot and keep it at a low simmer.
4. 4Sear the mushrooms in a pan with a little olive oil over high heat, season lightly with salt, and set aside.
5. 5In a wide pot, heat the remaining oil and one tablespoon of butter, then sweat the shallots and garlic until translucent.
6. 6Add the rice, sauté briefly until it looks glossy, then deglaze with the Verjus.
7. 7Allow the liquid to reduce completely while stirring, then add the hot stock one ladle at a time.
8. 8Cook the risotto, stirring constantly, until the rice has absorbed the liquid and reached a creamy consistency.
9. 9After approximately 20 minutes, gently fold the sautéed chanterelles and the thyme into the creamy rice.
10. 10Stir in the remaining cold butter and finely grated Parmesan, season to taste with salt and pepper, and let it rest briefly.