Best 2 Chanterelle Risotto Recipes

Indulge in the exquisite flavors of chanterelle risotto, a culinary masterpiece that combines the earthy essence of chanterelle mushrooms with the creamy richness of Arborio rice. This delectable dish is a symphony of textures and flavors, with tender mushrooms, plump rice grains, and a velvety sauce that will tantalize your taste buds. Prepared with simple yet carefully selected ingredients, this risotto is a testament to the culinary artistry that transforms ordinary ingredients into an extraordinary dining experience.

This comprehensive guide features a collection of chanterelle risotto recipes, each offering a unique interpretation of this classic dish. From the traditional Italian recipe to innovative variations that incorporate diverse ingredients and cooking techniques, these recipes cater to a wide range of preferences and skill levels. Whether you're a seasoned chef or a home cook looking to impress your guests, you'll find inspiration and guidance within these pages.

Embark on a culinary journey as we explore the art of crafting the perfect chanterelle risotto. Discover the secrets behind selecting the finest mushrooms, preparing the rice to achieve the ideal texture, and creating a flavorful broth that elevates the dish to new heights. Along the way, you'll encounter variations that showcase the versatility of this beloved dish, including recipes that incorporate vegetables, seafood, and even truffles.

With detailed instructions, helpful tips, and stunning photography, this collection of chanterelle risotto recipes is an invaluable resource for any food enthusiast. Prepare to be captivated by the enchanting aromas and flavors of this timeless dish as you embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

PORCINI AND CHANTERELLE RISOTTO

Porcini and Chanterelle Risotto image

Provided by Tyler Florence

Categories appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
2 shallots, minced
1/2 pound fresh chanterelle mushrooms, stemmed and sliced
1/2 pound fresh porcini mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups white wine
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock, recipe follows
2 tablespoons fresh parsley, minced
1/2 cup Parmesan
1 ounce fresh white truffles, optional
1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
1 rutabaga, cut into large chunks
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
2 large onions, quartered
1 turnip, halved
1 head garlic, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.

CHANTERELLE RISOTTO

CHANTERELLE RISOTTO image

Categories Mushroom Rice Vegetarian

Number Of Ingredients 7

Ingredients

4 tablespoons (divided) butter
2 cloves fresh garlic, chopped
2 cups chanterelle mushrooms, sliced
2 cups Arborio rice
5 cups vegetable broth
2 cups Parmesan cheese, freshly grated
1 recipe (to taste) salt and freshly ground black pepper

Steps:

In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth.
Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

Tips:

Use fresh chanterelles. Fresh chanterelles have a more intense flavor and aroma than dried or frozen mushrooms.
Clean the chanterelles thoroughly. Chanterelles can be quite dirty, so it's important to clean them thoroughly before using them. Use a soft brush to remove any dirt or debris, and then rinse them well under cold water.
Cook the chanterelles until they are tender. Chanterelles should be cooked until they are tender but still have a bit of a bite to them. Overcooking will make them tough and chewy.
Use a good quality risotto rice. Arborio rice is a good choice for risotto because it has a high starch content, which helps to create a creamy sauce.
Toast the rice before adding the liquid. Toasting the rice helps to bring out its flavor and aroma. Cook the rice over medium heat, stirring constantly, until it is golden brown.
Add the liquid to the rice gradually. Add the liquid to the rice in small increments, stirring constantly. This will help to prevent the rice from becoming too mushy.
Cook the risotto until it is creamy and al dente. Risotto should be cooked until it is creamy and al dente, with a slight bite to it. This usually takes about 18-20 minutes.
Stir in the chanterelles and Parmesan cheese. Once the risotto is cooked, stir in the chanterelles and Parmesan cheese. This will add flavor and richness to the dish.
Serve the risotto immediately. Risotto is best served immediately, while it is still hot and creamy.

Conclusion:

With its vibrant color, delicate flavor, and rich texture, chanterelle risotto is a delicious and elegant dish that is perfect for any special occasion. Whether you're serving it as a main course or a side dish, this risotto is sure to impress your guests.