Chanterelle Risotto

Creamy, nutty and comforting chanterelle risotto is a fall favorite. This recipe always surprises and excites my guests yet it is so easy to make. Let's get cooking!


– Shallot – Garlic – Olive Oil –Chanterelle Mushroom – Dry White Wine – Thyme – Arborio Rice – Vegetable Stock – Parmesan

Sauté mushrooms until liquid is reduced and absorbed, remove about a cup and reserve to garnish your risotto at the end.

Next add salt, pepper and white wine and reduce wine by half.

Reduce heat to medium low and add rice, stirring until liquid is absorbed.

Add herbs and start adding the hot vegetable stock about a ½ c at a time, stirring frequently until liquid is absorbed, then adding more, repeating until rice is al dente.

Turn heat to lowest setting and add the Parmesan, cream and parsley. Stir until incorporated and melted, season to taste with salt and pepper and turn heat off.

Swipe up for full recipe!