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Chanterelle Risotto with Bergkäse | Creamy & Seasonal
(0)
40 min
Under an hour
Gurkerl Küche
Ein köstliches Sommergericht der österreichischen Alpenküche: Cremiges Risotto mit frischen Eierschwammerln, herzhaftem Tiroler Bergkäse und süß im Backrohr gerösteten Kirschtomaten.
Ingredients
Preparation method
Oven Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, place them on a baking sheet, drizzle with 1 tbsp olive oil, and season lightly with salt. Roast in the preheated oven for approx. 12–15 minutes until the skin bursts slightly.
Risotto Preparation
In the meantime, clean the chanterelles thoroughly and cut them in half or quarters depending on size. Finely dice the onion and garlic. Finely grate the Bergkäse cheese.
Heat 1 tbsp olive oil and 15 g butter in a wide pot. Sauté the onion and garlic until translucent. Add the chanterelles and fry for approx. 3–4 minutes.
Chef's tip
Chanterelles are best cleaned dry with a brush, as they soak up moisture in water and lose their flavor.
For the ultimate flavor, use robust Tyrolean or Vorarlberg Bergkäse.
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