Chanterelle Risotto is one of the essential recipes to make when the wild mushroom season comes around. Especially since it often coincides with the first frosts, and this dish has the gift of warming up.
You will see, there is nothing difficult in the recipe. You just have to be attentive when cooking the rice, so you can forget, Instagram, Netflix, and all other distractions at this time.
The chanterelle family includes some very good mushrooms, all edible. The most famous of them are chanterelles. You will also find chanterelles in tubes, yellow chanterelles, violets, Fries chanterelles.
You can recognize them by the folds under their convex cap.
Risotto rice is round rice, whose grain is loaded with starch. This one by releasing itself during the cooking in the broth will give its unctuousness to the finished dish.
The 3 following varieties can be found quite easily:
- Arborio: The most easily found. It gives a creamy risotto.
- Vialone Nano: The least common among the 3. With these small, very round grains, it gives a very creamy risotto. This is my favorite one.
- Carnaroli: The longest of the 3. It gives a more compact risotto. This is the most sought after variety because it is the easiest to cook.
Know tYou should know that there are other varieties suitable for making risotto, the Ribe,Arieti, Zenit and Veneria.
Ingredients for risotto with chanterelles
Carnaroli rice: I recommend the king of risotto rice. Although easier to cook, it will give you a perfect risotto.
Yellow chanterelles: It is less powerful in taste than the girolle chanterelle but just as good. Moreover, it can be cooked well.
Poultry broth: I advise you to make it yourself. The broth gives a taste to the rice. If you don't have the time, then use a stock cube.
White wine: It brings a slight acidity. I used a Chardonnay.
Butter: A good ½ salt butter to bring the extra creaminess needed for the recipe. Don't forget that risotto originated in northern Italy.
Parmigiano Reggiano: The king of Italian cheeses. It will bring its saltiness and bind the preparation.
Pecorino Romano: A little personal touch, I love the taste of sheep. And I think it goes very well with mushrooms.
4 twist ideas
Here are some ideas to twist the recipe to your liking.
Vegetarian: Nothing could be simpler, replace the chicken broth with vegetable broth and voila
Mushrooms: There are many ways to change the mushrooms in the recipe. My preference is for porcini, girolles (another chanterelle), and trumpet mushrooms.
Cheeses: You can use other cheeses than the ones I suggest. Chef Simone Zanoni recommends young cow's milk tomes. This makes the recipe even more creamy.
Alcohol: Although dry white wine is most often used, you can make your risotto with another alcohol. For the mushroom risotto, I recommend lager, white prosecco, or red wine.
Tips & Tricks
Add the broth little by little and always boil. Don't forget to stir regularly so that the grains don't stick together. The risotto must be al dente and creamy if you want to get the perfect cooking.
Allow about 20 minutes for cooking. It should be tender and slightly crunchy.
I recommend either white poultry or veal. These two lean types of meat balance out this rich dish. As for fish, cod is ideal. However, don't forget that risotto can be served unaccompanied as the main course.
I recommend a wide rather than a high pan with a thick bottom. The heat will be better distributed and your risotto will cook more evenly.
To be perfect, risotto must be creamy. It is therefore difficult to reheat. However, if you have no other choice, precook it between 50% and 75%. And finish it before serving, adding broth as before.
If you have any leftover risotto, turn it into a rice ball. Mix 1 egg and 20 grams of parmesan cheese for 100 grams of risotto. Form balls and then bread them in the English way; flour, eggs, breadcrumbs. To finish them, just brown them in butter with olive oil.