Chanterelle Risotto With Fried Herb Prawns

For 4 persons you need

  • 500g chanterelles
  • 400g risotto rice
  • 1 shallot
  • ¼l white wine
  • 250ml vegetable stock
  • 50g butter
  • 50g Parmesan
  • 1 bay leaf
  • 16 prawns (8/12), headless, without bowl
  • 50ml olive oil
  • 1 clove of garlic
  • 12 cherry tomatoes
  • 50g wheat flour
  • 50g parsley (chopped)
  • 1 lemon
  • salt, pepper, thyme, chili

How to prepare:

  • Dice the shallot into fine cubes
  • Heat the olive oil in a saucepan
  • Sautée the shallot in it, then sautée the rice until translucent
  • Pour in white wine, add 100ml of water and some salt, garlic and thyme and boil it up
  • Boil up the chanterelles, then pour them over a bowl and keep the stock
  • Add approx. 150ml of the chanterelle stock to the risotto and cook using low heat, gradually adding the vegetable stock, making sure that the consistency remains creamy
  • Wash and dry the prawns
  • Heat the pan and put the olive oil in
  • Carefully dredge the prawns in the flour, then fry in the pan until they are golden
  • Add salt, pepper, garlic and some chilli, then keep it warm in the oven at 80 ℃ – no longer than 5 minutes
  • Add thyme to the risotto
  • Grate and fold in the Parmesan
  • Add butter
  • Heat slightly and stir until creamy
  • Use soup plates
  • Put the risotto on the plates (ideally using a serving ring)
  • Toss the shrimp in chopped parsley
  • Arrange the shrimps on the plate
  • Garnish with salt, lemon zest and sprigs of thyme

Our head chef Tobias Hanselmann wishes you a lot of fun cooking – and bon appétit!