Mushroom Risotto with Chanterelles

Chanterelle risotto
Chanterelle risotto recipe picture.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

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!

Chanterelle risotto
Chanterelle risotto arranged in close upe © Thomas Sixt Food Photographer

1. Shopping List for Risotto with Chanterelles

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

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.

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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Chanterelle risotto
Chanterelle risotto recipe picture.

Cousine

Preparation Time

16 Min.

Cook Time

26 Min.

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

Chanterelles
Fresh chanterelles photographed in a bowl.

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.

Parsley and shallot
Parsley and shallot as an ingredient.

Finely chop the parsley and peel and dice the shallot.

Vegetable broth
Vegetable broth

Bring vegetable broth to a boil and have ready.

Risotto rice
Risotto rice photographed from above.

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.

Sweat the risotto rice
Sweat the risotto rice

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

Risotto with broth in the pot
Risotto with broth in the pot.

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!

Chanterelle risotto
Chanterelle risotto served in close-up

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

Video

3. Calories Mushroom Risotto with Chanterelles, the Nutritional Values at a Glance

4. More Risotto Recipes

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