Step-by-step Guide To The Perfect Chanterelle Mushroom Risotto

While this Chanterelle mushroom risotto might sound like it needs top culinary skills, it’s actually easy to make. It is unbelievably creamy. Some may say, it is a pure comfort food magic. It’s the kind of dish that warms your soul and leaves you craving more.

Now, let’s talk secrets. The key to this wild mushroom risotto’s unparalleled creaminess? Whipping cream. Yes, you’ve heard that right! Purists may gasp in horror at the mere thought of it. “Whipping cream in risotto? Sacrilege!” they’ll cry.

Sure, our Chanterelle mushroom risotto might not pass the stringent Italian test of authenticity, but who cares when your taste buds are doing a happy dance?

Wine Pairing Recommendations

Congratulations! You’ve lovingly crafted a wild mushroom risotto that would make Nonna herself shed a tear of joy. Undoubtedly, you are now faced with a dilemma of a perfect wine pairing. After all, without the wine this risotto is like Batman without Robin, or peanut butter without jelly – just not quite the same! But don’t feel desperate like that lost grape in a vineyard. We have not one but 3 perfect wine paring recommendations for you.

To begin with, we need a wine that’s bold yet elegant, like a swan wearing a top hat. For our top wine pick we are going with the Spanish Godello. This medium-bodied wine has a silky, slightly creamy texture and aromas of apricot, lemon, and nectarine. It is unquestionably a perfect wine pairing for the creamy wild mushroom risotto without being too overpowering. Our second wine pairing recommendation is Viognier. The floral and fruity notes often found in Viognier, are guaranteed to enhance the overall flavor profile of the Chanterelle mushroom risotto, adding complexity and depth to each bite.

For our last wine pairing recommendation, we felt obliged to pick something Italian. After all, we must appease the purists sulking about the use of whipping cream in our risotto. We’re going with Gavi, a famous wine from Piedmont, Italy. This wine is crisp and peachy, a great wine pairing node to the Chanterelles in our Chanterelle mushroom risotto.

Cortese di Gavi, Godello, Viognier

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What is risotto

Risotto is a creamy Italian dish made primarily with short-grain rice varieties like Arborio, Carnaroli or Vialone Nano. It’s a versatile dish that can be prepared in various ways, but the basic technique involves cooking the rice slowly with broth or stock, adding ingredients such as onions, garlic, wine, and often vegetables, seafood, or meat.

The key to risotto’s creamy texture lies in the gradual addition of hot liquid to the rice, which allows the starch in the grains to release and create a velvety sauce. Risotto requires constant stirring to coax out the rice’s starch and ensure even cooking, resulting in a dish with a rich, luxurious consistency.

Risotto can be served as a main course or as a side dish, and it’s often finished with butter and grated cheese, such as Parmesan, to enhance its flavor and creaminess.

How is risotto different from rice

Risotto differs from regular rice in several key ways:

• Type of Rice: Risotto is typically made with specific short-grain rice varieties such as Arborio, Carnaroli, or Vialone Nano. These rice varieties have a higher starch content compared to long-grain rice varieties, which is essential for achieving the creamy texture characteristic of risotto.
• Cooking Method: Unlike traditional rice dishes where the rice is boiled or steamed, risotto involves a unique cooking method. The rice is first sautéed in oil or butter, then gradually cooked by adding hot broth or stock in small increments. This slow-cooking process allows the rice to release its starch gradually, creating a creamy consistency.
• Texture: Risotto has a creamy and slightly sticky texture due to the starch released from the rice during cooking. Each grain of rice should be tender with a slight bite (al dente), rather than being fluffy and separate like cooked long-grain rice.
• Overall, while both risotto and regular rice are made from grains of rice, the specific type of rice, cooking method, texture, flavoring, and serving style distinguish risotto as a unique and beloved Italian dish.

Recipe at a glance

Ingredients:

• 1 ½ cup Chanterelle mushrooms sliced in half
• 2 tbsp. butter
• 3 tbsp. neutral oil, such as grapeseed
• 1 cup Carnaroli rice
• 4 cups chicken broth (warm)
• ½ cup whipping cream
• ½ medium onion, finely chopped
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Substitutions:

• First of all, you can easily swap Carnaroli rice for Arborio or Vialone Nano. Avoid using long-grain rice types because they don’t soak up liquids as well and won’t give you that creamy texture that’s typical of risotto.
• Secondly, when it comes to Chanterelle mushrooms, they might not be easy to find. But don’t worry! You can substitute Chanterelles for any other mushrooms or even a mix of different kinds. While fresh mushrooms are ideal, you can also use frozen ones in this recipe. If you opt for dried mushrooms, make sure to soak them first and remember to use the soaking water in the risotto.
• Additionally, you may choose to substitute chicken broth with ½ water and ½ chicken stock combination. As a matter of fact, we favour this substitution when we use home-made chicken stock. Not only homemade chicken stock tends to be far more flavorful than store-bought chicken stock, but it also has a higher fat content. Consequently, using just a chicken stock may, firstly, overpower a delicate flavour of Chanterelle mushrooms and, secondly, lead to a far greasier risotto texture.

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Instructions

Cleaning the Chanterelle Mushrooms:

• Start by gently brushing any visible dirt or debris off the Chanterelle mushrooms using a soft-bristled brush or a clean kitchen towel.
• For tougher dirt or stubborn debris, you can lightly rinse the mushrooms under cold running water. However, do this quickly and avoid soaking them, as excess moisture can affect the texture and flavor.
• Once cleaned, trim the stems of the Chanterelle mushrooms and slice them in half pieces.

Frying the Chanterelle Mushrooms:

• Heat two tablespoons of butter and one tablespoon of oil in a frying pan over medium heat. The butter adds flavor, while the oil helps prevent the butter from burning.
• Once the butter has melted and the skillet is hot, add the cleaned and sliced Chanterelle mushrooms in a single layer. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of properly browning.
• Let the mushrooms cook undisturbed for a few minutes to allow them to develop a golden-brown color on one side. Resist the temptation to stir them too frequently, as this can prevent proper browning.
• After a few minutes, gently toss or stir the mushrooms to ensure even cooking. Continue cooking until the mushrooms are tender and golden brown on all sides, adjusting the heat as needed to prevent burning.
• Season the Chanterelle mushrooms with salt and pepper to taste.
• Once cooked, remove the Chanterelle mushrooms together with the cooking oils from the skillet and set aside to be used in a risotto preparation.

Make the risotto:

• Heat the chicken broth in a saucepan and keep it warm over low heat.
• In a large skillet or saucepan, heat the remaining oil over medium heat. Add the chopped onion and cook it until softened, about 3-4 minutes.
• Add the risotto rice to skillet and mix with onion. Toast the rice for 1-2 minutes, stirring constantly, until it becomes translucent around the edges.
• Pour in the white wine and cook until it has evaporated, stirring constantly.
• Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is cooked al dente, tender with a slight bite, about 18-20 minutes.
• Just as the rice is done, mix in reserved mushrooms.
• As you are ready to turn off the heat, add whipping cream and stir quickly to incorporate it into the rice. This should take just 1-2 minutes.
• Off the heat stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if necessary.
• Remove the skillet from the heat and let the risotto rest for a minute or two. Serve hot, with your favorite protein, if desired. A slices of pan-fried chicken works remarkably well with this risotto.

Recipe Card

Chanterelle Mushroom Risotto

Get ready to make a delicious mushroom risotto! This recipe blends sautéed Chanterelle mushrooms, butter, wine, chicken stock with risotto rice for a comforting dish. We also have a secret ingredient up our sleeve that makes this Chanterelle mushroom risotto unbelievably creamy.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients

• 1 ½ cup Chanterelle mushrooms sliced in half
• 2 tbsp. butter
• 3 tbsp. neutral oil such as grapeseed
• 1 cup Carnaroli rice
• 4 cups chicken broth warm
• ½ cup whipping cream
• ½ medium onion finely chopped
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions

Cleaning the Chanterelle Mushrooms:

• Start by gently brushing any visible dirt or debris off the Chanterelle mushrooms using a soft-bristled brush or a clean kitchen towel.
• For tougher dirt or stubborn debris, you can lightly rinse the mushrooms under cold running water. However, do this quickly and avoid soaking them, as excess moisture can affect the texture and flavor.
• Once cleaned, trim the stems of the Chanterelle mushrooms and slice them in half pieces.

Frying the Chanterelle Mushrooms:

• Heat two tablespoons of butter and one tablespoon of oil in a frying pan over medium heat. The butter adds flavor, while the oil helps prevent the butter from burning.
• Once the butter has melted and the skillet is hot, add the cleaned and sliced Chanterelle mushrooms in a single layer. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of properly browning.
• Let the mushrooms cook undisturbed for a few minutes to allow them to develop a golden-brown color on one side. Resist the temptation to stir them too frequently, as this can prevent proper browning.
• After a few minutes, gently toss or stir the mushrooms to ensure even cooking. Continue cooking until the mushrooms are tender and golden brown on all sides, adjusting the heat as needed to prevent burning.
• Season the Chanterelle mushrooms with salt and pepper to taste.
• Once cooked, remove the Chanterelle mushrooms together with the cooking oils from the skillet and set aside to be used in risotto preparation.

Make the risotto:

• Heat the chicken broth in a saucepan and keep it warm over low heat.
• In a large skillet or saucepan, heat the remaining oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
• Add the risotto rice to skillet and mix with onion. Toast the rice for 1-2 minutes, stirring constantly, until it becomes translucent around the edges.
• Pour in the white wine and cook until it has evaporated, stirring constantly.
• Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is cooked al dente, tender with a slight bite, about 18-20 minutes.
• Just as the rice is done, mix in reserved mushrooms.
• As you are ready to turn off the heat, add whipping cream and stir quickly to incorporate it into the rice. This should take just 1-2 minutes.
• Off the heat stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if necessary.
• Remove the skillet from the heat and let the risotto rest for a minute or two. Serve hot, with your favorite protein, if desired. A slices of pan-fried chicken works remarkably well with this risotto.

Course Dinner, Lunch

Cuisine Italian

Keyword Chanterelle mushroom risotto, Mushroom risotto