Mushroom Risotto with Chanterelles

Name: Mushroom Risotto with Chanterelles
Prep time: 16 min
Cook time: 26 min
Total time: 42 min
Yield: 2 Personen
Ingredients: Chanterelles 500 g; Olive oil 1 tbsp.; garlic some; Shallot 1 pc; Risotto Rice Arborio, Vialone nano 120 g; dry white wine 50-80 ml; Vegetable broth 300-400 ml; butter 50 g; Salt 4 pinches; Pepper 2-3 pinches; nutmeg 3 pnches; Parsley 1-2 tbsp.; parmesan 40-80 g; Cranberries 1-2 tsp.

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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my mushroom risotto with chanterelle. The chanterelle season is in Germany from June to November. The ingredients for this dish you can get in any supermarket, even the mushrooms are fresh and suitable in time.

You may just discover your new favorite recipe! This rice dish is perfect for dinner and even for your perfect dinner. It is vegetarian and pleases the senses. Now we conjure up step by step with guaranteed success a quick and easy risotto dish on the plate. Good luck and bon appétit!

Table of Contents

1. Shopping List for Risotto with Chanterelles
2. Recipe Mushroom Risotto with Chanterelles
3. Calories Mushroom Risotto with Chanterelles, the Nutritional Values at a Glance
4. More Risotto Recipes

1. Shopping List for Risotto with Chanterelles

You will need the following ingredients for your Italian rice dish:

fresh chanterelles alternatively porcini or mushrooms
1 piece of shallot or a small yellow onion
optionally some garlic
risotto rice
dry white wine
vegetable broth
salt, pepper, nutmeg
butter, olive oil
parmesan or pecorino
parsley
cranberries

The exact amounts of each ingredient can be found in the recipe chanterelle risotto further down in the article.

2. Recipe Mushroom Risotto with Chanterelles

Here now the tutorial with photos and video. Wish you good luck 🙂 Feel free to leave a comment, a cooking question or kitchen gossip!

Mushroom Risotto with Chanterelles

Guidance from cooking professional Thomas Sixt.

Servings 2 Personen

Calories 675

Total Time 42 Min.

Preparation Time 16 Min.

Cook Time 26 Min.

Mushroom risotto Recipe with fresh Chanterelles to prepare, I show you in this recipe post. Learn how to prepare a delicious Italian rice disht. Discover your favorite recipe, cook delicious NOW!

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Ingredients

Risotto Zutaten
500	g	Chanterelles (I also use mushrooms or porcini mushrooms)
1	tbsp.	Olive oil
some		garlic (Optional according to personal taste)
1	pc	Shallot (I sometimes use a small yellow onion.)
120	g	Risotto Rice Arborio, Vialone nano
50-80	ml	dry white wine (optional)
300-400	ml	Vegetable broth
50	g	butter
4	pinches	Salt
2-3	pinches	Pepper
3	pnches	nutmeg
Dekoration und Beigaben
1-2	tbsp.	Parsley
40-80	g	parmesan
1-2	tsp.	Cranberries

Instruction

Get the chanterelles ready in the kitchen.

Chanterelles cleaned — Cleaned chanterelles

Choose the most beautiful chanterelles for decoration and clean them. Clean the rest of the mushrooms in the same way. The article "Washing chanterelles" shows you the variants step by step.

ingredients chanterelles risotto — chanterelle risotto ingredients

Get remaining risotto ingredients ready.

butter olive oil parmesan — Risotto ingredients butter, olive oil and parmesan.

Finely grate the Parmesan, chill the butter, put the olive oil in a pot.

Finely chop the parsley and peel and dice the shallot.

Bring vegetable broth to a boil and have ready.

Weigh rice, I figure about 1/2 cup per person.

Chanterelles with shallots saucepan — Chanterelles with shallots in the pan while sweating.

Sauté finely chopped chanterelle without decoration chanterelles with olive oil and shallot cubes in a saucepan. Optionally, add finely chopped garlic. Remove half of the chanterelles after 4 minutes and keep extra ready.

Add risotto rice to the pot and sweat for 3 minutes.

Deglaze risotto mixture with broth and cook, stirring constantly and simmering gently, for 18 minutes.

Fry the chanterelles — Chanterelles in the pan when frying.

Fry the chanterelle mushrooms in an extra frying pan over high heat with oil. Season the mushrooms with salt, pepper and parsley.

Add the chanterelles to the risotto — Chanterelles on the risotto.

Add the remaining chanterelles, set aside, to the risotto after 17 minutes of cooking. and finish cooking the rice until liquid to creamy.

Season the risotto with chanterelles — The prepared chanterelle risotto while seasoning in the pot.

Stir the chanterelle risotto with salt, pepper, cayenne pepper, nutmeg, butter, olive oil and a little of the grated Parmesan until creamy and season to taste. The risotto should still run from the spoon!

Arrange risotto on warm plates. Arrange beautifully with decorative chanterelles, parsley, cranberries and Parmesan and serve quickly. Enjoy your meal!

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