Chanterelle Mushroom Risotto

It’s really starting to feel like fall out there! We really love this time of year, cool mornings and evenings but still nice during the day for the kids to go outside and play. The cold evening having me wanting warm comforting dinners, and nothing does that quite like a savory chanterelle mushroom risotto.

Risotto isn’t as hard as it might seem, it does demand your attention, almost constant stirring and delicious ingredients. Arborio Rice and an excellent broth are keys to going next level. Chanterelle mushroom risotto brings the flavor!

Chanterelle Mushroom Risotto Recipe

Bring a large cast iron skillet to medium heat, add arborio rice and lightly toast, stirring frequently. Add olive oil to pan and stir in sliced chanterelle mushrooms.

Broth

Now we need the broth. I like to have mine in a bowl with a half cup measuring spoon for adding the broth to the risotto. (I use Better than Bouillon vegetable broth) The real key is to keep your broth hot as you add it to the chanterelle risotto, so you don’t cook the risotto down. Add 1/2 cup of broth at a time and continuously stir the risotto until the risotto thickens then add more. Continue until all the broth is combined (about 20 min) the. Add 1/2 cup of cooking wine and stir until combined. Add Parmesan cheese, and cracked pepper to taste. Stir one last time, and serve up some delicious chanterelle mushroom risotto !

Enjoy!

Print Recipe

5 from 1 vote

Chanterelle Risotto

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: entree

Cuisine: risotto

Keyword: Risotto

Servings: 4

Ingredients

• 1 1/2 cup chanterelles mushrooms
• 1 cup arborio rice
• 1 1/2 tbsp olive oil
• 5 cups vegetable broth hot
• 1/2 cup cooking wine
• Pepper to taste
• 1/2 cup Parmesan cheese

Instructions

• Bring a large cast iron skillet to medium heat
• add arborio rice and lightly toast
• Add olive oil to pan
• add sliced chanterelle mushrooms.
• Add broth 1/2 cup of broth at a time and continuously stir the risotto until the risotto thickens then add more.
• Continue until all the broth is combined (about 20 mithe.
• Add 1/2 cup of cooking wine and stir until combined.
• Add Parmesan cheese, and cracked pepper to taste.
• Stir one last time, and serve it up!

Late summer is such a great time of year for harvest foods! Our swiss chard is growing thick in our garden and comes back almost as fast as we can eat it. We try our best to use it every other day in our meals. This recipe from Just a Little Bit of Bacon is a delicious side dish of chard and squash to go with your chanterelle mushroom risotto ! Or maybe you would like to try our fall inspired Oven Roasted Sweet Potato Brussel Sprouts!