Creamy Chanterelle Mushroom Risotto

April 26, 2023
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Featured Ingredients in this Recipe

Chanterelle Energy Sustaining Dried Mushrooms

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PREMIUM MUSHROOMS: Add a sweet, nutty, and peppery tang to sautés and soups with our chanterelle mushrooms. Steep in hot water for 10-15 minutes and cook right away. Only reconstitute what you plan on using.
NUTRIENT PACKED: Among the most popular wild mushrooms, chanterelle mushrooms are rich in antioxidants, purported to help boost the immune system, and can help support bone and gut health.
FULL OF VITAMINS: They are packed with Vitamins C and D and are rich in fiber and calcium for good digestion and healthy bones. These orange, yellow, and white mushrooms have a wide range of uses, with an array of health benefits.
HEALTHY GIFT: Health enthusiasts will love the hearty benefits of our dried chanterelles with their savory flavor and variety of uses. These rare mushrooms are sure to flavor a whole dish.
KS Mushroom Store: We are a US-based company that offers a variety of mushroom products, including tea, coffee, supplements, and fresh and dried mushrooms.

Recipe

Indulge in the rich and earthy flavors of this Creamy Chanterelle Mushroom Risotto, a luxurious and comforting dish perfect for a cozy dinner at home.

Our recipe features fragrant dried chanterelle mushrooms, which are rehydrated to release their unique, savory taste. Combined with creamy Arborio rice, Parmesan cheese, and a touch of white wine, this risotto is a true delight for your taste buds.

Serve this sumptuous dish as a main course on a chilly evening or as an impressive side dish for your next dinner party. Your guests will be raving about the velvety texture and alluring aroma of this unforgettable chanterelle mushroom risotto.

Ingredients:

1 oz dried chanterelle mushrooms
4 cups low-sodium vegetable or chicken broth
2 cups Arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup unsalted butter
1/4 cup heavy cream
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste

Instructions:

In a medium-sized bowl, soak the dried chanterelle mushrooms in 2 cups of warm water for 20-30 minutes or until soft.
Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside.
In a medium-sized saucepan, combine the reserved mushroom soaking liquid and the vegetable or chicken broth. Bring to a gentle simmer and keep warm over low heat.
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
Add the Arborio rice to the saucepan and stir to coat the rice in the butter. Cook for 2-3 minutes until the rice is slightly toasted.
Add the white wine to the rice and cook, stirring constantly, until the wine is absorbed.
Ladle in the warm broth mixture, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
When the rice is tender and creamy, stir in the chopped chanterelle mushrooms, Parmesan cheese, and heavy cream. Cook for an additional 2-3 minutes to heat the mushrooms through.
Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

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