Best 7 Porcini And Chanterelle Risotto Recipes

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Indulge in a culinary journey with our exquisite Porcini and Chanterelle Risotto recipes. Embark on a sensory adventure as you explore a symphony of flavors and textures. From the earthy elegance of porcini to the vibrant zest of chanterelles, these recipes will tantalize your taste buds and leave you craving more. Discover the art of risotto-making, transforming simple ingredients into a creamy, decadent dish that will impress even the most discerning palate. Whether you prefer a classic rendition or a contemporary twist, our curated collection offers options for every taste. Prepare to savor the umami richness of porcini and chanterelles, perfectly complemented by aromatic herbs and a touch of luxury. Let your senses be captivated as you embark on this culinary voyage, where every bite tells a story of culinary artistry.

Here are our top 7 tried and tested recipes!

CHANTERELLE RISOTTO



Chanterelle Risotto image

Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.

Provided by Christine M. Cook

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 9

2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
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.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 69.4 g, Cholesterol 49.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 10.6 g, Sodium 1055.6 mg, Sugar 3.4 g

RISOTTO WITH PORCINI MUSHROOMS



Risotto With Porcini Mushrooms image

This quick and easy recipe for porcini mushroom risotto is made with mushrooms, rice, white wine, heavy cream, butter, Parmesan and spices.

Provided by Kyle Phillips

Categories     Dinner     Entree     Lunch     Side Dish     Appetizer

Time 40m

Yield 4

Number Of Ingredients 11

1 ounce/25 grams dried porcini mushrooms (about 1/2 cup, packed)
1/4 cup plus 2 tablespoons butter (unsalted, or 3 tablespoons olive oil plus 1/4 cup butter)
1/2 a small onion (peeled and finely sliced)
1 1/2 cups/300 grams rice (short-grain, for example, Arborio or Vialone Nano)
1/3 cup dry white wine (slightly warmed in a pan on the stove)
1 quart/4 cups water (simmering, or beef broth, or thin bouillon )
1 cup/50 grams Parmigiano-Reggiano (freshly grated)
Optional: 1/2 cup/120 mL heavy cream
1 bunch parsley (flat-leaf, minced leaves)
Fine sea salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.
  • Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.
  • Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.
  • Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.
  • Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente , turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.
  • Serve hot, with the remaining grated cheese for sprinkling on top.
  • Enjoy. Edited by Danette St. Onge

Nutrition Facts : Calories 338 kcal, Carbohydrate 29 g, Cholesterol 57 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 1 g, Fat 21 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

PORCINI RISOTTO



Porcini Risotto image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 pound fresh wild mushrooms, such as porcini, shiitake or chanterelle
1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
1/4 cup brandy
1/2 pound Arborio rice
1 bay leaf
4 cups chicken stock or canned broth, warm
1/2 cup Parmesan cheese

Steps:

  • Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
  • Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
  • Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
  • Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

PORCINI RISOTTO



Porcini Risotto image

Categories     Mushroom     Onion     Rice     Side     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
1 large onion, coarsely chopped
1 1/2 cups arborio rice or medium-grain white rice
1 1/2 ounces dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
3 1/2 to 4 cups canned low-salt chicken broth
1/4 cup Cognac or brandy
Freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.

PORCINI RISOTTO



Porcini Risotto image

This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.

Provided by Oliver Schwaner-Albright

Categories     dinner

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 ounces dried porcini
8 cups chicken stock
1/4 cup olive oil
1 medium onion, diced
Salt and pepper
1 clove garlic, diced
2 cups arborio rice
1 cup dry white wine
1 tablespoon sage, chopped
4 tablespoons butter
1/2 cup Parmesan

Steps:

  • Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
  • Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  • After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
  • To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams

MUSHROOM RISOTTO



Mushroom Risotto image

The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

3 quarts water
1 ounce dried porcini mushrooms
1 teaspoon whole black peppercorns
1 stick unsalted butter
8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
1 medium onion, finely chopped
Coarse salt and freshly ground pepper
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1 cup grated Parmesan cheese
Garnish: shaved Parmesan cheese

Steps:

  • Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.
  • Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.
  • Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.
  • Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You'll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)
  • Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.

Tips for Making the Perfect Porcini and Chanterelle Risotto:

  • Use the best quality ingredients you can find. Fresh, flavorful mushrooms are essential for a great risotto. If you can, buy your mushrooms from a farmers market or a specialty food store.
  • Don't overcrowd the pan. When you add the mushrooms to the pan, make sure there's enough space between them so that they can brown properly.
  • Cook the mushrooms until they're golden brown. This will help to develop their flavor and make them more tender.
  • Use a good quality broth. The broth you use will make a big difference in the flavor of your risotto. Use a broth that's flavorful and has a rich body.
  • Cook the risotto slowly and carefully. Risotto takes time to cook, so be patient. Stir the risotto frequently to prevent it from sticking to the pan and to help the rice absorb the flavors of the other ingredients.
  • Add the cheese and butter at the end. Once the risotto is cooked, stir in the cheese and butter. This will help to make the risotto creamy and flavorful.

Conclusion:

Porcini and chanterelle risotto is a delicious and elegant dish that's perfect for a special occasion. With its rich, earthy flavor and creamy texture, this risotto is sure to impress your guests. So next time you're looking for a special dish to make, give this porcini and chanterelle risotto a try. You won't be disappointed!

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