Chanterelle Risotto Recipe

Name: Chanterelle Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups chicken or vegetable broth, low-sodium; 2 tablespoons olive oil; 1 shallot, finely chopped; 1 garlic clove, minced; 8 ounces fresh chanterelle mushrooms, cleaned and halved if large; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan cheese; 1 teaspoon fresh thyme leaves; Salt and freshly ground black pepper to taste

Italian · Main course · 50 min total

Chanterelle Risotto recipe videos

A creamy, earthy risotto showcasing the delicate flavor of fresh chanterelle mushrooms, finished with Parmesan and fresh thyme.

15
min prep

35
min cook

4
servings

420
kcal/serving

Ingredients

6 cups chicken or vegetable broth, low-sodium
2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, minced
8 ounces fresh chanterelle mushrooms, cleaned and halved if large
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

Instructions

In a saucepan, bring broth to a simmer; keep warm over low heat.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds.
Add chanterelles and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes. Season with salt and pepper. Transfer half of the mushrooms to a plate for garnish.
Add rice to the skillet and stir to coat with oil, cooking for 1 minute until edges become translucent.
Pour in wine and stir until absorbed, about 1 minute.
Begin adding warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
Remove from heat. Stir in butter, Parmesan, and the reserved cooked mushrooms. Fold in thyme. Adjust seasoning with salt and pepper.
Serve immediately, garnished with additional thyme if desired.

Tips

For best texture, serve risotto immediately as it continues to thicken upon standing.
If chanterelles are not available, substitute with cremini or oyster mushrooms.
To clean chanterelles, brush off dirt with a soft brush or paper towel; avoid rinsing with water.

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