Chanterelle Mushrooms

A delicious chanterelle mushroom risotto recipe using dried chanterelle mushrooms.

Course Main Course, Side Dish

Cuisine American

Keyword mushroom, risotto

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 256kcal

Begin by soaking the dried mushrooms in the wine and stock for 20 minutes. Then remove the mushrooms from the liquid, reserving the liquid to cook with.
Finely chop the shallot and mince the garlic.
Cook the shallot in one tablespoon of butter over medium heat for 2-3 minutes.
Then toss in the garlic, mushrooms, chopped thyme and rosemary and continue to cook for another 2-3 minutes. Remove the vegetables from the pot.
In the same pot, add the rest of the butter. Cook the rice in the butter for 2-3 minutes, stirring often, until it begins to look translucent.
Now, begin to add the wine and stock mixture 1/2 cup or so at a time. Continue to cook and stir over medium heat. As the liquid absorbs into the rice, add more.
After about 20 minutes, most of the liquid should be added and absorbed into the rice.
Add the vegetables back into the pot of risotto. Sprinkle in the cheese and pour in the cream.
Turn the heat off but continue to stir so everything gets well incorporated and hot.
Taste and season with salt and pepper as needed.

Use a dry white wine such as Chardonnay or Pinot Grigio.

If you’d like to make this recipe vegetarian-friendly, use vegetable stock instead of chicken stock.

You can serve this recipe as a main course for 2 or as a side for 4 people. The nutrition facts are listed as if served as a side dish.