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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!