Chanterelle Risotto Recipe -
Chanterelle Risotto Recipe
  • READY IN 50 mins

Chanterelle Risotto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2004

This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed to dry it up and make it too salty. Other than that, it was great!!

Most Helpful Critical Review
Aug 10, 2009

I made this exactly as written and thought that it was okay but it lacked in flavor. Makes a lovely presentation.


29 Ratings

Oct 14, 2010

This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two of us, and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy, yet al dente risotto. You could use more chanterelles than stated here, or even add other mushrooms, I’m sure that would be very yummy. Also make sure you don’t use that hideous Parmesan powder stuff, it will ruin the experience, so who ever uses that should not give a bad review. ;) I also put some freshly shredded Italian parsley on my portion. My man doesn’t like it much, but I think it tastes great.

Oct 06, 2010

This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be made again and again.

Jan 30, 2008

Yummy! Great base but I added a lot. I used chicken broth and needed 2 more cups of broth to fully cook the rice. I added thyme, and used 1 cup sliced baby bellas. To replicate our favorite risotto from a French diner, I added about a 1/2 cup corn right at the end, and about a quarter cup chopped walnuts! Topped with a little truffle oil...bon appetit!

Jun 03, 2008

It clearly says to stir the mushroom mixture into the rice then add the cheese and cook for another minute. Plus I think that is obvious that you would mix the two together in the end. Next time you should read a little more carefully before being so critical.

Oct 21, 2005

I used shiitake intead and it turned out perfect. A lot of muscle work went into making it but the it was well worth the reward. I think I only used about half the parmagiano reggiano.

Oct 21, 2005

Okay, so you've got a pan of sauteed mushrooms and a pan of cooked Arborio rice, then what? Instructions seem to be missing something.


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 69.4 g
  • 22%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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