Chanterelle Risotto
Chanterelle risotto is a creamy Italian rice dish made with chanterelle mushrooms — those beautiful, golden, trumpet-shaped mushrooms that have a delicate, nutty, and slightly fruity flavor.Like other risottos, it’s made by slowly cooking arborio (or carnaroli) rice with broth, adding it a little at a time while stirring often. This gradual addition releases the rice’s natural starches, creating that luxurious, creamy texture. The chanterelles are usually sautéed in butter or olive oil first to bring out their aroma, then folded into the risotto along with ingredients like shallots, white wine, Parmesan cheese, and sometimes fresh herbs such as thyme or parsley.The result is a rich, savory dish where the earthy chanterelles are the star — perfect as a main course or as a side for something simple like roasted chicken.
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Ingredients
- 1 cup arborio rice or carnaroli rice
- 8 oz fresh chanterelle mushrooms cleaned and roughly chopped
- 1 small shallot (or half a small onion), finely minced
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- ½ cup dry white wine
- 4 cups vegetable stock or chicken stock, hot
- ⅓ cup grated Parmesan cheese (plus extra to serve)
- Salt and freshly ground black pepper to taste
- sprigs thyme or chopped fresh parsley for garnish (optional)
- truffle oil or lemon juice to finish (optional)
Instructions
- In a saucepan, warm your stock over low heat and keep it at a gentle simmer nearby — you’ll be adding it gradually.
- In a large skillet or saucepan, heat 1 tablespoon butter and the olive oil over medium heat.
- Add the chanterelles and a pinch of salt. Cook for about 5–7 minutes until they release their liquid and turn golden.
- Remove and set aside, reserving the buttery mushroom juices.
- In the same pan, add the shallot and cook gently for 1–2 minutes until translucent (add a touch more butter if needed).
- Add the rice and stir for about 1 minute, coating it in the fat until it looks slightly glossy.
- Pour in the white wine and stir until mostly absorbed.
- Add one ladleful of hot stock to the rice, stirring gently until it’s absorbed before adding the next.
- Continue this process for about 18–20 minutes, or until the rice is creamy and al dente. (You may not need all the broth.)
- Stir the sautéed chanterelles and their juices back into the risotto.
- Add the remaining 1 tablespoon butter and the Parmesan. Stir gently until creamy.
- Taste and season with salt and pepper.
- Spoon into warm bowls. Sprinkle with herbs, extra cheese, and (if you like) a drizzle of truffle oil or a squeeze of lemon for brightness.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 312kcal (16%)Carbohydrates: 50g (17%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mg (3%)Sodium: 1102mg (48%)Potassium: 393mg (11%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 585IU (12%)Vitamin C: 1mg (1%)Calcium: 97mg (10%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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