Chanterelle Risotto

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.

  • Author: Jean-Yves
  • Prep Time: 15
  • Broth Time: 30
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 4 peoples 1x
  • Category: Rice
  • Cuisine: Italian


Units Scale

The rice

  • 250 g arborio rice
  • 2 L of chicken stock
  • 5 cl of white wine
  • 30 grams of butter 1/2 salt
  • 30 grams of parmesan cheese
  • 20 grams of pecorino romano
  • 2 tablespoons of olive oil

The mushrooms

  • 300 g chanterelles
  • 50 g butter 1/2 salt
  • 1/2 onion
  • 1 clove of garlic
  • 1 handful of parsley leaves
  • 1 tablespoon of olive oil

The broth

  • 300 grams of chicken bones
  • 2 onions
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 3 sprigs of thyme
  • 100 grams of carrot peelings (or alternatively a sliced carrot)
  • The tails of the mushrooms
  • 1 branch of fir tree
  • 3 pinches of salt
  • 2 turns of pepper mill


The broth

  1. In your oven preheated to 180°C, roast the chicken bones with the onions, garlic, rosemary and thyme sprigs, salt, and pepper for 30 minutes.
  2. Pour the mixture into a saucepan with the rest of the ingredients. Bring to a boil and then on low heat let it infuse for 30 minutes.
  3. Pass it through a fine-mesh strainer and reserve it over low heat.

The mushrooms

  1. Wash the chanterelles with a damp cloth and dry them well.
  2. Grate the garlic, cut the onion in fine brunoise.
  3. Chop the parsley.
  4. In a frying pan, put the olive oil and the butter, heat it. Then add the onion.
  5. When it becomes translucent, increase the heat and add the chanterelles.
  6. Sauté them over high heat for 4 minutes, then add the garlic and parsley.
  7. Cook for 1 more minute over medium heat.
  8. Reserve

The risotto

  1. In a large, heavy-bottomed saucepan or cast-iron pot, pour in the olive oil and heat over medium heat.
  2. Add the rice to lightly roast.
  3. Deglaze with white wine.
  4. Add 3 ladles of hot chicken stock.
  5. Stir lightly with a wooden spoon.
  6. Then add the broth, 1 ladle at a time when the rice has absorbed the liquid.
  7. It takes about 20 minutes to cook. However, I advise you to taste it regularly from 15 minutes of cooking. It should be al dente.
  8. Once cooked add the butter ½ salt, then the chanterelles cook.
  9. Off the heat, grate the parmesan and pecorino and serve immediately on warm plates.
  10. To be perfect, the risotto should not be compact. It should spread out on the plate.


How not miss your risotto?

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.

How do you know if your risotto is done?

Allow about 20 minutes for cooking. It should be tender and slightly crunchy.

Which pan to use for your risotto?

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.

Does the risotto heat up?

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.

Keywords: how to make a mushroom risotto, how to cook a risotto