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Rustic Chanterelle Risotto
A simple, rustic yet elegant way to take advantage of the delicious, golden fall bounty! Using both dried and fresh chanterelles plus a bit of thyme to fully express the delicious flavors!
Servings 4
Ingredients
Rehydrated Chanterelles
- 1/2 oz dried chanterelles
- 1 1/2 cups hot water
Chanterelle Risotto
- 1 each shallot, small dice
- 1 tsp fresh thyme leaves (1/2 if using dried thyme)
- 1 tbsp olive oil
- 1 cup arborio rice (or other risotto rice)
- 1 cup dry white wine (optional)
- 3 cups vegetable stock (can use chicken if you prefer)
- 3/4 cup parmesan, grated
- 1 tbsp butter
Sautéed Chanterelles
- 4 oz fresh chanterelles
- 1 tbsp butter
- 1/4 tsp fresh thyme leaves
Finish
- 1/4 cup parmesan, grated
- 2 tsp fresh basil, sliced very thin
Instructions
Rehydrated Chanterelles
- In a small bowl put the dehydrated chanterelles and pour the hot water over top. Cover and let sit for 20 minutes.
- Remove the chanterelles (reserving the liquid) and chop into smaller bits.
- Strain the reserved liquid into a bowl getting rid of the small bits and any grit.
Chanterelle Risotto
- In a medium saucepan cover and heat the stock gently so it remains hot but isn't boiling away.
- Dice the shallot into small bits.
- Heat a large bottom pan over medium heat, add olive oil and swirl to coat.
- Add chopped onions and cook until soft, a minute or two.
- Add rice and stir continuously to coat with oils, a minute or two. Be careful to avoid burning the rice.
- Add mushrooms and thyme and stir to coat.
- Pour in the white wine and stir until it is completely absorbed, this will steam up when you pour it in so take caution.
- Add heated stock 1 cup at a time and stir continuously until absorbed. Repeat until all stock is in.
- Finally use the reserved water from the rehydrated chanterelles as the last bit of stock, the consistency should be loose enough to spread out a bit on a plate but not run all over!
- Remove the pan from heat and stir in butter and the grated parmesan cheese (make sure you reserve some for sprinkling over the served risotto).
- Add salt and pepper to taste.
Sautéed Chanterelles
- Towards the last 5 minutes of cooking brush clean and roughly chop the fresh chanterelles.
- Heat a skillet over medium heat and add butter to melt.
- Quickly sauté the chanterelles with the fresh thyme and set aside (should be 2 - 3 minutes).
Finish
- Serve the risotto, sprinkle with a little grated parmesan and some of the basil then top with a portion of the fresh sautéed chanterelles, enjoy!
Notes
One of my fondest food memories is traipsing through the damp forest around my house growing up, looking for mushrooms. We were lucky enough to have loads of chanterelles in those Pacific Northwest mountains! I've translated that memory here into a simple chanterelle risotto ready for slurping on cold damp evenings!