Classic Chanterelle Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
395 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Classic Chanterelle Mushroom Risotto
Description
Classic Chanterelle Mushroom Risotto balances tender, sautéed chanterelle mushrooms with aromatics like shallots, garlic, and fresh herbs. The mushrooms are cooked carefully until their liquid reduces and they lightly brown, enhancing their earthiness. Arborio rice is slowly cooked by adding hot broth in intervals, allowing the rice to absorb liquid and release starch, resulting in a creamy texture with a slight bite. White wine adds acidity and complexity while it reduces alongside the mushrooms.
Once the rice is cooked al dente, Parmesan cheese and heavy cream are stirred in, bringing richness and smoothness to the dish. Fresh parsley adds a bright, herbal note to finish. This risotto serves well as a main or side dish offering a satisfying, creamy texture paired with the unique flavor of chanterelles.
The recipe notes remind that sauté times for wild mushrooms vary by type and environmental factors, so observing the mushrooms as they cook to the right reduction is important. A dry, unoaked white wine complements the risotto, both cooked in and paired with the dish. Adjust broth quantity to achieve the desired rice texture during cooking.
Ingredients
- ¼ c shallot finely chopped
- 1 clove garlic minced
- 1 tablespoon olive oil or butter
- 4 c chanterelle mushrooms Or other wild mushrooms, cut into ½" pieces
- ½ tsp salt
- ½ tsp black pepper
- ½ c dry white wine I used 40 Knots Unoaked Chardonnay, unoaked
- 1 thyme large sprig
- 1 bay leaf
- 1 c arborio rice A short grain variety of rice is imperative
- 3 c chicken broth vegetable or mushroom broth are great substitutes, hot
- ½ c Parmesan Cheese About ¼ c before grating, grated
- ¼ c heavy cream
- ½ c parsley finely chopped
Instructions
- In a fairly large (12" diameter +/-) saute pan, heat oil or butter on medium heat and add shallots and garlic. Cook until translucent and then add mushrooms.
- Saute mushrooms until liquid is reduced and absorbed, then add salt, pepper and white wine and reduce wine by half. Remove approximately 1 cup to reserve for topping your finished risotto.
- Reduce heat to medium low. Add in rice and stir until liquid is absorbed.
- Next add the thyme and bay leaf and start adding the hot vegetable stock. Add about ½ c, stirring frequently until liquid is absorbed, then add another ½ c of hot stock, stir and repeat until rice is al dente. (Approximately 20-25 min) You may not need the full 3 cups of stock so test the rice after 20 min or when you've used 2.5 c of the stock and adjust accordingly. If you find you need more liquid, finish with some hot water as required.
- Turn heat to lowest setting and add the Parmesan, cream and parsley and stir until incorporated and melted. Season to taste with salt and pepper and turn heat off.(Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)
- To serve, spoon into bowls, top with reserved mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken.
Notes
- Cook chanterelle mushrooms until their liquid has mostly evaporated and they start to brown for best depth of flavor.
- The amount of broth needed may vary; taste rice for al dente doneness after most broth is absorbed.
- Use a dry, unoaked white wine in the risotto and consider pairing with a similar wine when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 937mg | 39% |
| Potassium | 347mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1423IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 173mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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