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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

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!