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Recipe
Creamy Risotto with Funnel Chanterelles and Västerbotten Cheese
Forest mushrooms and bold cheese make this true comfort food.
14 ingredients
6 servings
14 ingredients
6 servings
Recipe
Creamy Risotto with Funnel Chanterelles and Västerbotten Cheese
Forest mushrooms and bold cheese make this true comfort food.
Ingredients
3 dl risotto rice
1 dl white wine
1 litre water
2 mushroom stock cubes
2 shallots, chopped
2 dl button mushrooms, chopped
2 dl funnel chanterelles (dried or fresh)
4 dl Västerbotten cheese, grated
Muurikka Silava Cooking Fat
Salt and pepper
Topping
100 g prosciutto
100 g rocket
200 g cherry tomatoes
Step-by-step
Step 1
Heat the griddle over medium heat and add Muurikka Silava Cooking Fat. Fry the shallots and mushrooms until the onions are soft and shiny, and the mushrooms have released their moisture.
Step 2
Add the funnel chanterelles and risotto rice. Continue frying for about 5 minutes, until the rice is lightly toasted.
Step 3
Dissolve the stock cubes in the water. Add the broth a little at a time, stirring continuously. Let the rice absorb the liquid before adding more. Repeat until the risotto is creamy with a slight bite – about 20 minutes.
Step 4
Stir in the Västerbotten cheese and let it melt into the risotto. Season with salt and pepper. Top with prosciutto, rocket and halved cherry tomatoes.
