Chanterelle Mushroom Risotto

Chanterelle Mushroom Risotto

Creamy arborio rice simmered slowly with earthy chanterelles and a splash of white wine.

Total 55 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Nut free

Allergens

Dairy

This risotto builds rich, savory flavor by sautéing golden chanterelle mushrooms separately, then folding them into rice that's been slowly coaxed into creaminess with warm stock and frequent stirring. Finished with Parmesan and a touch of butter, it makes a satisfying main course or an elegant side for roasted meats. The technique rewards patience but requires only one pan and basic pantry staples.

Ingredients

  • 8 ounces chanterelle mushrooms, cleaned and torn into bite-sized pieces
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 5 cups chicken stock, warmed
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tablespoon fresh thyme leaves
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. In a 6-quart saucepan, warm the chicken stock over low heat and keep it at a gentle simmer throughout the cooking process.

  2. In a 9-inch skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the chanterelles and sauté until golden and tender, about 6 minutes.

  3. Season the mushrooms with a pinch of salt and pepper, transfer to a bowl, and set aside.

  4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shallot and cook until softened, about 3 minutes.

  5. Add the garlic and cook until fragrant, about 30 seconds.

  6. Add the arborio rice and stir to coat each grain in butter, toasting lightly for about 2 minutes.

  7. Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes.

  8. Add warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process for 20 to 25 minutes, until the rice is tender but still slightly firm at the center.

  9. Stir in the sautéed chanterelles and fresh thyme, reserving a few mushroom pieces for garnish.

  10. Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

  11. Spoon the risotto into shallow bowls, top with the reserved chanterelles and chopped parsley, and serve immediately.

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Chanterelle Mushroom Risotto

    This risotto builds rich, savory flavor by sautéing golden chanterelle mushrooms separately, then folding them into rice that's been slowly coaxed into creaminess with warm stock and frequent stirring. Finished with Parmesan and a touch of butter, it makes a satisfying main course or an elegant side for roasted meats. The technique rewards patience but requires only one pan and basic pantry staples.

    55 min 4 servings 420 cal

    Ingredients

    • 8 ounces chanterelle mushrooms, cleaned and torn into bite-sized pieces
    • 4 tablespoons unsalted butter, divided
    • 1 tablespoon olive oil
    • 1 shallot, finely chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups arborio rice
    • 1/2 cup dry white wine
    • 5 cups chicken stock, warmed
    • 1/2 cup Parmesan cheese, finely grated
    • 1 tablespoon fresh thyme leaves
    • 1 salt, to taste
    • 1 black pepper, to taste
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      In a 6-quart saucepan, warm the chicken stock over low heat and keep it at a gentle simmer throughout the cooking process.

    2. 2

      In a 9-inch skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the chanterelles and sauté until golden and tender, about 6 minutes.

    3. 3

      Season the mushrooms with a pinch of salt and pepper, transfer to a bowl, and set aside.

    4. 4

      In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shallot and cook until softened, about 3 minutes.

    5. 5

      Add the garlic and cook until fragrant, about 30 seconds.

    6. 6

      Add the arborio rice and stir to coat each grain in butter, toasting lightly for about 2 minutes.

    7. 7

      Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes.

    8. 8

      Add warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process for 20 to 25 minutes, until the rice is tender but still slightly firm at the center.

    9. 9

      Stir in the sautéed chanterelles and fresh thyme, reserving a few mushroom pieces for garnish.

    10. 10

      Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

    11. 11

      Spoon the risotto into shallow bowls, top with the reserved chanterelles and chopped parsley, and serve immediately.