Creamy Chanterelle Mushroom Risotto Recipe

Chanterelle mushrooms are a culinary delight known for their vibrant golden color and earthy aroma. These seasonal gems add a unique flavor to various dishes, making them a favorite among chefs and home cooks alike. In this recipe, we will focus on a standout dish: creamy chanterelle mushroom risotto, a perfect way to showcase the beauty of these mushrooms.

Delicious Chanterelle Mushroom Risotto Recipe

This creamy risotto features fresh chanterelle mushrooms, Arborio rice, and a rich broth, creating a comforting and luxurious dish. The recipe takes about 30 minutes from start to finish and serves 4 people. Perfect for a cozy dinner or a special occasion, this risotto is a must-try for anyone looking for recipes with chanterelle mushrooms.

Ingredients

• 1 cup Arborio rice
• 2 cups fresh chanterelle mushrooms, cleaned and sliced
• 4 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
2. Sauté Aromatics: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Cook the Mushrooms: Add the sliced chanterelle mushrooms to the skillet and cook for about 5 minutes until they are tender and golden. Season with salt and pepper.
4. Add Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly translucent.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.
6. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
7. Finish with Cheese and Butter: Once the rice is cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper.
8. Serve: Spoon the risotto into bowls, garnish with fresh parsley, and enjoy your creamy chanterelle mushroom risotto.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 4 servings
• Calories: 350kcal
• Fat: 14g
• Protein: 10g
• Carbohydrates: 45g