This creamy and luxurious Chanterelle Mushroom Risotto is the perfect way to showcase the earthy, nutty flavor of these prized wild mushrooms. Cooked slowly with white wine, warmed stock and Parmesan cheese, this risotto dish is comforting, elegant, and extremely satisfying.
What is Risotto?
Risotto is a creamy Italian rice dish made by cooking short-grain rice, typically Arborio, Carnaroli, or Vialone Nano, slowly in warmed broth. The rice is stirred frequently, releasing its natural starch, which creates the dish’s signature velvety texture.
Key Elements of Risotto:
- Rice: Short-grain varieties are essential because they absorb liquid while staying firm.
- Stock or Broth: Chicken, vegetable, or seafood broth adds depth of flavor.
- Aromatics: Onions, garlic, and herbs like thyme or parsley are common starters.
- Wine: Dry white wine deglazes the pan and adds acidity.
- Cheese and Butter: Parmesan and butter are added at the end for richness and flavor.
What Makes Risotto Special?
- Creamy Texture: Achieved through slow cooking and constant stirring.
- Versatility: Can be customized with various ingredients like mushrooms, seafood, vegetables, or saffron.
- Comforting Yet Elegant: Risotto works well for both casual family meals and fancy dinners.
What Are Chanterelle Mushrooms?
Chanterelle mushrooms are highly sought-after wild mushrooms known for their golden-yellow color, trumpet-like shape, and delicate texture.
The flavor of chanterelle mushrooms is earthy, nutty, and slightly peppery, with hints of apricot or fruitiness. This type of mushroom variety pair well with creamy sauces, pasta, and rice-based dishes like risotto.
How to Clean Chanterelles
- Brush Off Dirt: Use a soft-bristled brush or mushroom brush to gently sweep away dirt, leaves, and debris. Avoid scrubbing too hard to prevent bruising.
- Wipe with a Damp Cloth: Use a damp paper towel or clean cloth to wipe any remaining dirt from the mushrooms. Pay attention to the ridges under the cap.
- Trim the Stems: Use a paring knife to trim the ends of the stems if they are tough or dirty.
- Quick Rinse (if needed): If the chanterelle mushrooms are very dirty, rinse them briefly under cold running water. Pat them dry immediately with a paper towel. Avoid soaking them, as they absorb water easily.
Why You Should Make This Chanterelle Mushroom Risotto
- Bold, Earthy Flavor: The chanterelle mushrooms infuse the risotto with a rich, woodsy taste that’s hard to replicate.
- Comforting and Creamy: Carnaroli or arborio rice creates a creamy, velvety texture without the need for heavy cream.
- Elegant and Impressive: This mushroom risotto dish feels fancy, but is easy enough for a weeknight dinner.
- Customizable Ingredients: Swap out mushrooms, broth, or herbs to fit your pantry or preferences.
- Meal-Worthy or Side Dish: Serve this chanterelle mushroom risotto as a main course, or as a side alongside grilled meats or roasted vegetables.
Ingredients
- Chanterelle Mushrooms: Use fresh chanterelles for the best flavor. Substitute with other wild mushrooms like porcini, oyster, or cremini if needed.
- Carnaroli Rice: Essential for its creamy texture. Arborio or Vialone Nano are good alternatives.
- Minced Shallot: Easily replace with white or yellow onion.
- White Wine: Dry white wine like Sauvignon Blanc or Pinot Grigio works well. Replace with additional broth, if avoiding alcohol.
- Chicken or Vegetable Broth: Homemade or low-sodium store-bought is best. Mushroom broth enhances the earthy flavor.
- Parmesan Cheese: For rich, savory depth. Use Pecorino Romano for a sharper taste.
- Fresh Herbs: Thyme and parsley add freshness, but can be swapped with rosemary or sage.
How to Prepare Chanterelle Mushroom Risotto
- Clean the mushrooms, then thinly slice or dice.
- Heat one tablespoon olive oil and one tablespoon butter in a large skillet over medium heat. Add the chanterelle mushrooms, season with salt and pepper. Sauté until golden brown. Set aside.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the rice and stir constantly for two minutes, until lightly toasted.
- Pour in the white wine and stir until fully absorbed.
- Begin adding warm broth one ladle at a time, stirring continuously until absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the remaining butter, followed by the Parmesan cheese, and sautéed chanterelles.
- Adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and fresh thyme, if desired.
How to Serve and Store
- Serving Suggestions: Serve risotto hot, garnished with extra Parmesan and fresh herbs. Pair with grilled steak, roasted chicken, or a crisp green salad for a complete meal.
- Storing Leftovers: Store cooled risotto in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a saucepan over low heat, adding a splash of broth or water to loosen the texture.
- Repurposing Leftovers:
- Arancini (Risotto Balls): Roll chilled risotto into balls, coat in breadcrumbs, and fry until golden.
- Stuffed Peppers: Fill bell peppers with leftover risotto, top with cheese, and bake.
- Risotto Cakes: Form into patties and pan-fry for a crispy, delicious twist.
More Creamy Risotto Recipes to Love
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Chanterelle Mushroom Risotto
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This creamy and luxurious Chanterelle Mushroom Risotto is the perfect way to showcase the earthy, nutty flavor of these prized wild mushrooms.
Ingredients
- 1 cup (200g) Carnaroli or Arborio rice
- 1/2 lb (225g) fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 cups (1L) chicken or vegetable stock, kept warm
- 1/2 cup (120ml) dry white wine
- 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
- 2 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 tsp fresh thyme leaves, for garnish
- Salt and pepper, to taste
Instructions
- Clean the mushrooms, then thinly slice or dice.
- Heat one tablespoon olive oil and one tablespoon butter in a large skillet over medium heat. Add the chanterelle mushrooms, season with salt and pepper. Sauté until golden brown. Set aside.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the rice and stir constantly for two minutes, until lightly toasted.
- Pour in the white wine and stir until fully absorbed.
- Begin adding warm stock or broth one ladle at a time, stirring continuously until absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Stir in the remaining butter, followed by Parmesan cheese and the sautéed chanterelles.
- Adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and fresh thyme, if desired.
- ENJOY!
Notes
- Fresh chanterelles provide the best flavor and texture. If using dried, rehydrate them in warm water before cooking.
- Be sure to properly clean the mushrooms before use.
- Keep the heat medium to medium-low while adding the broth gradually. High heat can cause the rice to cook too quickly, affecting texture.
- Stirring constantly helps release the starch from the rice, which is key to achieving the creamy texture of risotto.
- Always keep the broth warm while adding it to the rice to maintain an even cooking temperature.
- Making risotto is a process that should not be rushed. Allow each ladle-full of stock to fully absorb before adding another. Risotto making takes patience!
- Taste the risotto near the end of cooking to check for seasoning, adding more salt and pepper as needed.
- Freshly grated Parmesan adds a creamier texture and more flavor than pre-grated versions.
- Fresh thyme or parsley can compliment the mushrooms, but feel free to experiment with rosemary or sage for a different twist.
- Reserve a few of the chanterelles as garnish.
- Serve immediately for best taste and texure.
- Use leftover risotto to create mushroom arancini.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side dish, Dinner
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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