Description
This creamy and luxurious Chanterelle Mushroom Risotto is the perfect way to showcase the earthy, nutty flavor of these prized wild mushrooms.
Ingredients
Scale
- 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