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!
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.