The risotto with chanterelles is a delicious dish that allows you to fully enjoy the flavor of these exquisite mushrooms. Here is the recipe with tips and tricks to make a delicious risotto.
If you like chanterelles, don’t forget to read
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
- Energy 523.80 (Kcal)
- Carbohydrates 79.12 (g) of which sugars 1.38 (g)
- Proteins 14.47 (g)
- Fat 15.40 (g) of which saturated 9.50 (g)of which unsaturated 5.31 (g)
- Fibers 4.97 (g)
- Sodium 716.57 (mg)
Indicative values for a portion of 150 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 for 2 people
- 6.3 oz Carnaroli rice
- 4.2 cups water
- 7 oz chanterelle mushrooms
- 1 tbsp butter
- 1.4 oz Parmigiano Reggiano DOP
- to taste salt
- 1/4 glass dry white wine
Tools
- 1 Pot
- 1 Small pot
- 1 Cutting board
- 1 Knife
- 1 Spoon
Procedure
The secret to a good risotto lies in the broth; if you have time, prepare it fresh at home following the instructions you can find here. For a good risotto with chanterelle mushrooms, I suggest adding the mushrooms to the broth so that the final result is more flavorful.
Select the smaller or damaged chanterelles and soak them in water (or broth) for about 5-10 minutes, the flame should be low and consistent to extract the flavor.
Start slicing the other mushrooms uniformly; for simplicity, I cut them into quarters, but it depends a lot on their size. Keep them aside as they will be needed to complete the risotto at the end of cooking.
Toast the risotto for 2 minutes over medium heat until you feel the heat of the pan by placing your hand a few centimeters from the rice.
There’s no need to over-toast the rice; otherwise, you might burn it or make it too hard on the outside, affecting the result in both cases.
Now that the rice is toasted, deglaze with the white wine, let it evaporate, and stir to prevent it from sticking or burning.
The wine has evaporated when you no longer smell the acidic aroma of the wine; stir well to prevent it from burning or sticking.
Continue cooking by adding the broth one ladle at a time to fully cover the rice, adding more when it has completely evaporated. This way, the rice will grow, gaining volume and flavor.
Continue cooking for the time indicated on the package, from 13 to 17 minutes; when 5 minutes are left until the end of cooking, add the sliced chanterelles to the risotto.
Now that the risotto is cooked, remove it from the heat, add the butter and Parmigiano Reggiano, and gently stir to make it creamy and flavorful.
Your risotto with chanterelles is ready!
Tips for plating:
Arrange the risotto carefully on the plate and finish with the mushroom slices; if desired, add a crunchy note with Parmigiano crisps or crispy speck strips sautéed in a pan.
Wine pairing with risotto with chanterelles:
I recommend a full-bodied red wine like a Pinot Noir from South Tyrol, which, thanks to its berry flavor and full-bodied aftertaste, pairs well with the taste of chanterelle mushrooms.
