As soon as fresh chanterelles appear on the market, they should be immediately grabbed and made into this wonderful risotto. This is a lovely dish for a cozy evening, especially good for an autumn or rainy day. It has such beautiful golden tones and will keep you warm in any weather. The orange gives a fresh citrus note and brings out the flavor of the mushrooms.
You may think it’s a lot of work, but it’s worth it.
The most popular 3 varieties of rice for risotto are Arborio, Carnaroli, and Vialone. My favorite variety is Carnaroli. It has an elongated grain and the most starch, which gives a wonderful creamy texture.
Here you can read how to quickly cook broth for risotto.
Chanterelle Mushroom Risotto
|PREP TIME||COOK TIME||MAKES|
|10 minutes||20-30 minutes||2 servings|
INGREDIENTS (serves 2)
- ½ kg (1 lb) chanterelles
- 160 g (5½ oz) Carnaroli rice
- 1 onion or 2 shallots
- 2 garlic cloves
- 2 tbsp frozen corn
- ½ orange
- 2 tbsp (40 g) butter
- 50 ml (1½ fl oz) white dry wine
- 600 ml (20 fl oz) vegetable or chicken broth
- 5 tbsp (40 g) grated parmesan
- 2 tbsp chopped parsley leaves
- 3 tbsp frying oil
- Pinch of nutmeg
- Sprig of thyme
- Ground black pepper
- Peel the chanterelles, remove the dirt, and wash well. Drain the clean mushrooms in a colander, then dry on a paper towel.
Although it is believed that mushrooms should not be washed, there is nothing worse than crunchy sand in the teeth. Just try to do it as quickly as possible so the mushrooms don’t pick up water.
- Heat 2 tablespoons vegetable oil in a deep skillet with a thick bottom. Add the chanterelles. When they release their liquid, add the thyme. Cook over medium heat until all the liquid has boiled off.
- Crush 1 clove of garlic with the flat side of a knife. Add the garlic and 1 tbsp (20 g) of butter to the pan. Fry until golden. Salt and pepper.
- Remove the zest from half of the orange and set it aside. You will need it later.
- Squeeze the juice of the orange into the mushrooms. Add salt and pepper. When the liquid is completely evaporated, transfer the mushrooms to a plate, leaving the rest of the oil in the pan.
- Finely chop the shallot. Chop the garlic with a knife. Add another spoonful of vegetable oil to the skillet in which you fried the mushrooms. Sauté the onions over low heat until soft, about 7-10 minutes. The onions should not change color much. Add the garlic and cook for 2 minutes more. Sprinkle in the rice. Fry over low heat for about a minute.
- Pour in the wine and evaporate it completely.
The broth should simmer lightly on the stove at all times.
- Add 2 ladles of broth and a big pinch of salt. Turn down the heat and time it for exactly 10 minutes. The risotto takes a total of 14 minutes to cook.
Pour the broth through a sieve to strain the vegetables out.
- Stir the risotto frequently and vigorously. The rice should not dry out. Add 1-2 ladles of broth as soon as the liquid boils.
- About 10 minutes. Now there should be a little more water in the risotto than you would like to have in the finished dish.
- Add the corn, orange zest, and most of the mushrooms. Just leave a couple spoonfuls of mushrooms for decoration on top (optional). Cook, stirring constantly, for 3 more minutes.
- Add the butter and mix it very vigorously into the rice. When the butter is completely dissolved, add the grated parmesan. Also stir vigorously for about 1 minute and remove from the heat.
- Let the risotto stand for 1 minute. Pepper. Taste it and add salt, if necessary.
- Arrange the risotto on plates. Sprinkle the remaining mushrooms on top and serve.
To evenly distribute the risotto, place a towel on your work surface and tap the bottom of the plate with risotto on the table.
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