Chanterelle Mushroom Risotto is the holiday side that will impress all your family and friends. This can also be the perfect meatless meal as well. I always say that risotto sounds and looks so impressive, but is one of the easiest meals to make. It’s also so versatile, you can add anything you want to it from pesto to tomato sauce.
You just need to know a couple things before making risotto. Using constant medium temperature, using hot liquid and stirring. It’s all about the stirring so go in with the mindset that you’re getting an arm workout.
The rice in risotto is called Arborio and it’s extra starchy so the consistency of risotto comes out creamier. Most people think there’s actual cream in risotto, but it’s not traditional and never used in real risotto dishes because of how creamy the rice is by itself.
Because of it’s starchy texture it’s recommended that risotto is eaten immediately after cooking for best texture. So make sure it’s the last thing on your list to be cooked and ready to go to the table.
Now, where to find chanterelle mushrooms you might ask? I have been buying mine from Costco, of all places. It comes in a 16 ounce package and can be found in the produce cooler section. It’s the perfect portion for any meal. If you can’t find chanterelles in your local grocery store, I’ve had luck buying dried and reconstituting in the stock that I use in the recipe.
Wine Pairing Recommendation: This dish is definitely a job for Burgundy. A crisp Chablis or an earthy Pinot Noir.
Chanterelle Mushroom Risotto
Risotto is easier than it sounds just use the basic rules, constant medium temperature, hot liquid, arborio rice, and consistent stirring. This is also a great blank canvas to add flavors you love.
Ingredients
- 2 tablespoons Olive Oil
- 1 package {16 ounces} Chanterelle Mushrooms, cleaned, ends trimmed, and cut in half
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Butter
- 1 1/2 cups Arborio Rice
- 2 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 4 cups Chicken Stock
- 1/2 Lemon, juiced
- 1/4 cup Parmesan, grated
- 1 tablespoons Parsley, chopped
Directions
- Step 1 Heat the chicken stock in a medium saucepan until simmering then lower the heat so the stock just stays warm.
- Step 2 In a large heavy bottomed pot heat olive oil over medium high heat. Add the chanterelle mushrooms and let them saute on one side until they are browned, about 5 minutes, stir to saute the other side and let them continue to brown for another 2 minutes until they’re about half the size. Season with kosher salt and ground black pepper to taste, stir and remove to a plate and set aside.
- Step 3 Add the butter, arborio rice and garlic to the pot, stir to slightly toast the rice and saute the garlic, about two minutes. Turn heat to medium and add white wine and cook while stirring, until the liquid is fully absorbed.
- Step 4 Ladle in a cup at a time of warm chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another cup of stock and repeat the process until stock is fully absorbed. It’s important to stir constantly.
- Step 5 As the rice cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches. About 20 minutes and the rice should be tender and stock should be completely absorbed.
- Step 6 Turn heat off and add lemon juice, parmesan, and reserved cooked mushrooms. Stir and season with a pinch of kosher salt and ground black pepper. Garnish with chopped parsley. Serve immediately and enjoy!
Savor and Enjoy!
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