Since we are in mushroom season, here is a tasty risotto with fresh chanterelles, simple to make, creamy, and delicate. To fully enhance the flavor of the chanterelles, I did not add other types of mushrooms or ingredients like bacon or pancetta… which you can include if you like. The recipe is very easy, you just need to get some excellent fresh chanterelles, which can also be found in supermarkets at this time… if you can’t find them, you can use dried ones, or frozen as a last resort. Try the chanterelle risotto, it’s really delicious!
Here are some other recipes for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
- Energy 337.02 (Kcal)
- Carbohydrates 70.79 (g) of which sugars 1.57 (g)
- Proteins 7.14 (g)
- Fat 2.50 (g) of which saturated 0.90 (g)of which unsaturated 0.68 (g)
- Fibers 4.32 (g)
- Sodium 183.02 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups Carnaroli rice
- 12 oz chanterelle mushrooms (fresh)
- 1 shallot
- vegetable broth
- 1 clove garlic (optional)
- parsley
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Casserole
- Pan
- Small Pot
Preparation
Clean the chanterelles by removing the dirty stem end and any damaged parts. Wash them gently under running water and cut them into pieces.
Place them in a pan with a drizzle of extra virgin olive oil and a clove of garlic, if desired (1). Salt them and cook for about 10 minutes, stirring frequently.
Chop the shallot and sauté it in a casserole with a little oil. Add the rice and toast it, then cover with hot vegetable broth and add the cooked chanterelles.
Continue cooking the risotto in the traditional way, stirring frequently and adding more broth as needed (2).
When the rice is cooked (it will take 20-25 minutes, depending on the quality), turn off the heat, add a small knob of butter, a pinch of pepper, some chopped parsley, and stir.
The chanterelle mushroom risotto is ready, distribute it on plates and serve immediately… enjoy your meal!
Tips and Notes
If you don’t have fresh chanterelles, you can use dried ones, soaking them in warm water first.
You can add a small amount of porcini mushrooms, if you like.
You can use 1/4 of an onion instead of the shallot.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
