Creamy risotto full of chanterelles, truffle oil and Parmesan – one of my favourite combinations.
I love risotto, in fact just as much as I love pasta dishes. The rich, creamy texture and all the flavour variations you can make – there is simply nothing better.
This risotto is packed with seasonal chanterelles and finished with a good truffle oil. It is also topped with freshly grated truffle; this is not a must, but my goodness it tastes good. So if you are fond of truffles, I can warmly recommend it.
Serve it on its own or alongside a good piece of meat – it goes with chicken, beef and pork alike.
Hejjj! Tak for mange lækre opskrifter. Har du nogle favorit bouillon’er (mærker) som du vil dele? Evt også gerne hvem der forhandler dem. På forhånd tak! 🙂
Kan man erstatte kantarellerne med almindelig champignon? Eller har du et andet godt forslag til et alternativ fremfor svampe? ☺️
Hej Natascha
Du kan sagtens bruge andre svampe, – lige præcis dem du foretrækker 🙂
Warm wishes, Dianna
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