recipes
Risotto cantarelli con salmone al forno
Scalloped chanterelle risotto with salmon
Serves two:
2 handful of rice (short-grain rice)
250g chanterelle
1 tablespoon butter
2 ladles vegetable stock
50g leek or onion
1 heaped tablespoon Parmesan (Grana Padano)
200g salmon
Preparation:
Boil the rice, sauté the leek and chanterelle in butter,
deglaze
with white wine (Chardonnay), arrange the salmon, sprinkle with
Parmesan and scallop for a few minutes.
Buon appetito!
