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.
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.