Chanterelle (wild mushroom) Risotto

    Chanterelle (wild mushroom) Risotto

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    33 people made this

    About this recipe: Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles, or other wild mushrooms.

    Serves: 6 

    • 2 tablespoons (30g) butter
    • 2 cloves chopped fresh garlic
    • 2 cups sliced chanterelle mushrooms, or other fresh wild mushrooms
    • 2 tablespoons (30g) butter
    • 2 cups (400g) Arborio rice
    • 5 cups (1.25litres) vegetable broth
    • 2 cups (160g) freshly grated Parmesan cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
    2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup (125ml) at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

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