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A deep, dark green bowl filled with Chanterelle Mushroom Risotto. The risotto is topped with a few sautéed chanterelle mushrooms, fresh thyme leaves and grated Parmesan cheese.

Chanterelle Mushroom Risotto


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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

  1. Clean the mushrooms, then thinly slice or dice.
  2. 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.
  3. In a large saucepan, heat the remaining olive oil over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes.
  4. Stir in the minced garlic and cook for another minute, until fragrant.
  5. Add the rice and stir constantly for two minutes, until lightly toasted.
  6. Pour in the white wine and stir until fully absorbed.
  7. 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.
  8. Stir in the remaining butter, followed by Parmesan cheese and the sautéed chanterelles.
  9. Adjust seasoning with salt and pepper to taste.
  10. Serve immediately, garnished with extra Parmesan and fresh thyme, if desired.
  11. 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