There are so many reasons I love Autumn, of which fresh, wild Chanterelle mushrooms can be counted amongst the top. Their delicate yet earthy flavour is unparalleled in the fungi world and when Fall comes around I find every chance I can to create recipes that include them! This risotto is super simple and gloriously comforting: serve it alone as a main or alongside a meat as a side – either way I promise you’ll love it. The chanterelles infuse the rice with an even richer nuttiness which in turn deepens the mushrooms’ flavour…it’s heavenly! If you’re new to risotto making, check out my top 10 tips for great risotto HERE before you dive in, but it’s not a difficult process at all: the most important thing to remember is to KEEP STIRRING – and to serve the risotto immediately as soon as it is done so that it doesn’t start to set.
- 5 cups of chicken stock
- 2 Tbsp. finely chopped yellow onions
- 6 Tbsp. butter
- 3 Tbsp. olive oil
- 2 cups Italian arborio rice
- sea salt to taste
- freshly ground pepper
- 1/4 cup grated parmesan cheese
- parsley leaves to garnish
Heat the chicken stock in the pan – maintain at a low simmer.
Sauté the chanterelles briefly in 1 Tbsp. of butter on a medium high heat – you want them just deepened in colour, not fried.
Sauté the shallots in 3 Tbsp. of butter and all of the olive oil until translucent. Continue sautéing for an additional 2 minutes stirring continuously. Add the rice and stir until thoroughly coated. Sauté lightly for a few moments and then add a ladleful of simmering stock. Continue to stir constantly until all of the stock has been absorbed and then add another ladleful. Repeat until all of the stock has been used and the rice reaches an al dente state.
Stir in the chanterelles, remaining 2 Tbsp. of butter and all of the grated cheese: season with sea salt and freshly ground pepper. Add parley to garnish and serve immediately.