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5.0 from 123 votes

Classic Chanterelle Mushroom Risotto

Creamy, earthy and comforting, this chanterelle risotto is so luxurious. A delicious main course or side dish for fall and winter.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 395 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • ¼ c shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • 4 c Chanterelle Mushrooms, Cut Into ½" Pieces Or other wild mushrooms
  • ½ tsp each, salt and pepper
  • ½ c Dry White Wine (Unoaked) I used 40 Knots Unoaked Chardonnay
  • 1 Large Sprig Thyme
  • 1 bay leaf
  • 1 c arborio rice A short grain variety of rice is imperative
  • 3 c hot chicken broth vegetable or mushroom broth are great substitutes.
  • ½ c Parmesan, grated About ¼ c before grating
  • ¼ c heavy cream
  • ½ c parsley, finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Reduce heat to medium low.  Add in rice and stir until liquid is absorbed. 
  4. 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.
  5. 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.)
  6. 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

  • Saute times for wild mushrooms will vary greatly depending on type, age and how much recent rain there has been.  As you saute, the mushrooms will release their juice.  Continue to cook them until the liquid has reduced and been reabsorbed by the mushrooms and then continue longer if you want them to brown. 
  • Saute times for wild mushrooms will vary greatly depending on type, age and how much recent rain there has been.  As you saute, the mushrooms will release their juice.  Continue to cook them until the liquid has reduced and been reabsorbed by the mushrooms and then continue longer if you want them to brown. 
  • This is great with a dry minerally white wine like a Sauvignon Blanc or Pinot Blanc. A Chardonnay is delicious too. Although you should not use an oaky wine in the risotto, it would be a great pairing to drink with the risotto because it plays well off the rich butter and cheese flavours.  (I enjoyed a locally grown and made unoaked Chardonnay from 40 Knots located in the Comox Valley with this)
  • This is great with a dry minerally white wine like a Sauvignon Blanc or Pinot Blanc. A Chardonnay is delicious too. Although you should not use an oaky wine in the risotto, it would be a great pairing to drink with the risotto because it plays well off the rich butter and cheese flavours.  (I enjoyed a locally grown and made unoaked Chardonnay from 40 Knots located in the Comox Valley with this)

Nutrition Information

Calories 395kcal (20%) Carbohydrates 48g (16%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 39mg (13%) Sodium 937mg (39%) Potassium 347mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1423IU (28%) Vitamin C 11mg (12%) Calcium 173mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 395

% 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.