Chanterelle Mushroom Risotto
This creamy and luxurious Chanterelle Mushroom Risotto is the perfect way to showcase the earthy, nutty flavor of these prized wild mushrooms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.
Cooking tools:
- Soft-bristled brush
- Chef's knife
- Paring knife
- Cutting board
- Skillet
- Saucepan
- Ladle
- Wooden spoon
- Stove
- Paper towel
- Measuring spoon
- Plate
Ingredients
- 1 cup (200g) Carnaroli or Arborio rice
- 1/2 lb (225g) fresh chanterelle mushrooms, cleaned and roughly chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 cups (1L) chicken or vegetable stock, kept warm
- 1/2 cup (120ml) dry white wine
- 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
- 2 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 tsp fresh thyme leaves, for garnish
- Salt
- pepper
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