Chanterelle (wild mushroom) Risotto

    30 mins

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

    33 people made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (32)


    This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed to dry it up and make it too salty. Other than that, it was great!!  -  28 Dec 2004  (Review from Allrecipes US | Canada)


    This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two of us, and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy, yet al dente risotto. You could use more chanterelles than stated here, or even add other mushrooms, I’m sure that would be very yummy. Also make sure you don’t use that hideous Parmesan powder stuff, it will ruin the experience, so who ever uses that should not give a bad review. I also put some freshly shredded Italian parsley on my portion. My man doesn’t like it much, but I think it tastes great.  -  13 Oct 2010  (Review from Allrecipes US | Canada)


    This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be made again and again.  -  06 Oct 2010  (Review from Allrecipes US | Canada)