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    Home » Recipe » Vegetarian » Chanterelle Risotto

    Chanterelle Risotto

    Published: Sep 19, 2018 · Modified: Sep 15, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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. Probably the tastiest way to cook chanterelles, cook this up and enjoy the compliments. Let's get cooking!

    Easy Wild Mushroom Risotto
    Easy Wild Mushroom Risotto

    I use chanterelle mushrooms as often as I can get them. Besides this chanterelle risotto, you can find them in my melty Chanterelle Croustade sandwich, my Wild Mushroom Soup recipe and my hearty Mushroom Lentil Stew.

    Mushrooms are my favourite thing about fall and a consolation prize for all the rainy days here in coastal BC.  After a very dry summer, the rain has come with a vengeance and the mushrooms have started popping up like crazy.  Little jewels in the mossy forest 🙂

    Jump to:
    • Learning To Forage For Chanterelle Mushrooms
    • Ingredients
    • Step By Step Instructions
    • How To Cook Chanterelles
    • Simple Ways To Enjoy Wild Mushrooms
    • How To Preserve Chanterelles
    • A Classic Risotto
    • Recipe

    Learning To Forage For Chanterelle Mushrooms

    I first learned to pick mushrooms from my dad and although we picked quite a few varieties over the years the type I pick the most now are chanterelle mushrooms. They are easy to find, identify, don't have very close look-alikes that are poisonous and they are very delicious.  Others I have picked on Vancouver Island are oysters, shaggy manes, lobster (my very favourite for eating) and morels though I have a harder time finding them.  I have picked boletes and cauliflower mushrooms.

    *Please note that wild mushrooms should always be cooked before eating and never eat any mushrooms you have not been able to identify 100%.

    Chanterelle Mushrooms Growing In The Forest
    Chanterelle Mushrooms Growing In The Forest

    BC is a great place for mushroom picking and if you have the time you can pick a lot and sell them to the mushroom buyers that set up shop during mushroom season.  I had an aunt and uncle who would fund their yearly trip to Mexico by mushroom picking!

    Frying Small Button Chanterelles
    Frying Small Button Chanterelles

    Ingredients

    Ingredients for Chanterelle Mushroom Risotto
    • Chanterelle Mushrooms - These gorgeous and flavorful wild mushrooms are only available in season. Generally chanterelles are found starting in late August until frost around mid November. Weather plays a large part in how long the season lasts. Chanterelles need moisture and do not grow once the ground gets heavy frost. You can usually find them at the grocery store and farmers markets.
    • Arborio Rice - The classic and essential rice for making risotto. Arborio rice is a short grain rice that easily becomes creamy as you stir it while cooking. In fact in can get so creamy, many risotto dishes do not call for any actual dairy cream.
    • Dry White Wine - The perfect compliment to risotto, a light, dry wine adds acidity and body. The alcohol will burn off during cooking though if you choose to omit it, used a teaspoon or two of lemon juice to achieve the acidity for balanced flavor.

    Step By Step Instructions

    1. In a large (12" diameter or larger) sauté pan, heat oil on medium and cook shallots and garlic until translucent, then add mushrooms.
    2. 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.
    3. Reduce heat to medium low and add rice, stirring until liquid is absorbed.
    4. 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. (Approximately 20-25 min)
    5. 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.
      (Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)
    6. To serve, spoon into bowls, top with reserved mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken or vegetables.
    • Gills Of Wild Chanterelle Mushrooms
      Gills Of Wild Chanterelle Mushrooms
    • Simple Mushrooms In Butter
      Simple Mushrooms In Butter
    • Deglazing Mushrooms With White Wine
      Deglazing Mushrooms With White Wine
    • Adding Rice To Aromatics For Risotto
      Adding Rice To Aromatics For Risotto
    • Add Hot Stock
    • Making Wild Mushroom Risotto
      Making Wild Mushroom Risotto
    • Finishing Mushroom Risotto
      Finishing Mushroom Risotto
    • Crispy Browned Mushrooms On Risotto
      Crispy Browned Mushrooms On Risotto

    How To Cook Chanterelles

    There are many ways to cook wild mushrooms and really you can use them in almost any mushroom recipe that appeals to you. For chanterelle mushrooms I recommend a recipe that really highlights their flavor without overpowering them and also showcases their beautiful texture.  They are more tender than store bought white mushrooms and have a sweet, earthy flavor that really tastes like fall to me.

    Simple Chanterelle Mushrooms At The Pointe Restaurant At Wickaninnish
    Simple Chanterelle Mushrooms At The Pointe Restaurant At Wickaninnish

    Simple Ways To Enjoy Wild Mushrooms

    For the first mushrooms of the year, I always saute them gently in butter with a little salt and sometimes garlic.  Served with a side of crusty bread and a glass of white wine, it heralds the arrival of fall and puts me in the mood to start appreciating the rain.

    A few other ways I use them are in soup (a no-brainer), on top of salad, in a white lasagna, on crostini, in stuffing for turkey, and in pasta.  (Follow West Coast Kitchen Garden on Instagram to see what else I'm cooking up with these mushrooms!) If you find yourself with cauliflower mushrooms, try my Cauliflower Mushroom Gratin.

    Wild Mushroom Risotto And 40 Knots Wine
    Wild Mushroom Risotto And 40 Knots Wine

    How To Preserve Chanterelles

    To store for the winter there are multiple ways to preserve.  Some mushrooms are good for drying but chanterelles seem to lose a lot of flavor this way and don't keep quite as nice a texture.

    My favorite, tried and true way to preserve chanterelles is to clean, coarsely chop and saute them, pack them into freezer bags or containers and top with some stock or butter to cover then freeze.  I've had a lot of success with this method. Once thawed, use them in any mushroom dish, they even fry up nicely to serve alongside a steak.

    Classic Chanterelle Mushroom Risotto

    A Classic Risotto

    Today's recipe is a fairly classic risotto.  I have kept the flavor profile simple so you can really taste the unique flavor of the wild mushrooms and then garnished the top with some browned and slightly crispy ones for a concentrated flavor on top. 

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    • Chicken and Sun Dried Tomato Pasta

    I hope you get a chance to get out mushroom picking this year or procure some at your local farmers market or grocery store because they really are a seasonal treat.

    Have a wonderfully delicious day,

    Sabrina

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Recipe

    Easy Wild Mushroom Risotto

    Chanterelle Risotto

    5 from 40 votes
    Print Pin Rate
    Course: Main, Side Dish
    Cuisine: Italian, Wild Food
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 395kcal
    Author: Sabrina Currie

    Ingredients

    • ½ medium Shallot, Finely Chopped
    • 1 clove Garlic, Minced
    • 1 tablespoon Olive Oil
    • 4 c Chanterelle Mushrooms, Cut Into ½" Pieces Or other wild mushrooms
    • ½ tsp Each, Salt And Pepper
    • ½ c Dry White Wine (Unoaked) I used 40 Knots Unoaked Chardonnay
    • 1 Large Sprig Thyme
    • 1 Bay Leaf
    • 1 c Arborio Rice A short grain variety of rice is imperative
    • 3 c Vegetable Stock, Kept Hot In Pot On Stove Or Microwaveable Measuring Cup Could also use chicken or mushroom stock
    • ½ c Parmesan, Packed Grated About ¼ c before grating
    • ¼ c Heavy Cream
    • ½ c Parsley, Finely Chopped
    • 1 tablespoon Butter

    Instructions

    • In a fairly large (12" diameter +/-) saute pan, heat oil on medium and add shallots and garlic. Cook until translucent and then add mushrooms.
    • Saute mushrooms until liquid is reduced and absorbed, then add salt, pepper and white wine and reduce wine by half.
      Remove approximately 1 cup to reserve for topping your finished risotto.
    • Reduce heat to medium low.  Add in rice and stir until liquid is absorbed. 
    • Next add the thyme and bay leaf and start adding the hot vegetable stock.  Add about ½ c, stirring frequently until liquid is absorbed, then add another ½ c of hot stock, stir and repeat until rice is al dente.  (Approximately 20-25 min)  
      You may not need the full 3 cups of stock so test the rice after 20 min or when you've used 2.5 c of the stock and adjust accordingly.  If you find you need more liquid, finish with some hot water as required.
    • Turn heat to lowest setting and add the Parmesan, cream and parsley and stir until incorporated and melted. Season to taste with salt and pepper and turn heat off.
      (Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)
    • To serve, spoon into bowls, top with reserved mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken.

    Notes

    Saute times for wild mushrooms will vary greatly depending on type, age and how much recent rain there has been.  As you saute, the mushrooms will release their juice.  Continue to cook them until the liquid has reduced and been reabsorbed by the mushrooms and then continue longer if you want them to brown. 
    This is great with a dry minerally white wine like a Sauvignon Blanc or Pinot Blanc as well as Chardonnay. Although you should not use an oaky wine in the risotto, it would be a great pairing to drink with the risotto as it would play well off the rich butter and cheese flavours.  (I enjoyed a locally grown and made unoaked Chardonnay from 40 Knots located in the Comox Valley with this)

    Nutrition

    Calories: 395kcal | Carbohydrates: 48g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 937mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1423IU | Vitamin C: 11mg | Calcium: 173mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Best Ever Wild Mushroom Risotto Recipe
    Best Ever Wild Mushroom Risotto Recipe
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Lizzy

      September 25, 2018 at 4:06 pm

      5 stars
      This recipe looks amazing! I love mushrooms and have started foraging myself (so far only with a guide!) but I would love to make this. Thank you for sharing such a delicious looking recipe!

      Reply
      • SabCurrie

        September 25, 2018 at 4:08 pm

        Thanks Lizzy! I find mushroom picking both meditative and rewarding, such a great hobby, I hope you get a chance to try this recipe, one of my fall favourites 🙂

        Reply
    2. Elaine Nessman

      September 25, 2018 at 6:17 pm

      5 stars
      This chanterelle recipe sounds fabulous! We've foraged for chanterelles (and others) a few times here on Southern Vancouver Island--sometimes successfully, sometimes not so much! Pinning this to try next time we find some!

      Reply
      • SabCurrie

        September 25, 2018 at 6:23 pm

        Thanks Elaine! Good luck mushroom hunting!

        Reply
    3. Denise | Urb'n'Spice

      September 25, 2018 at 7:23 pm

      5 stars
      I have had a craving for risotto lately and your recipe is exactly what I want right now. Chanterelles are one of my favourite mushrooms, too. This is awesome! Thanks so much for sharing Sabrina!

      Reply
      • SabCurrie

        September 25, 2018 at 7:25 pm

        Your welcome Denise! Thank you so much for your kind comments, I hope you enjoy this recipe as much as we did 🙂

        Reply
    4. Bernice Hill

      August 13, 2019 at 11:01 am

      5 stars
      Great post!! You are definitely living in the promised land when it comes to fresh mushrooms. This is by far one of the best ways to eat chanterelles...gotta keep it simple! BTW Opinel knives are amazing...I have the bread knife and it cuts through my sourdough bread like it's butter!

      Reply
      • SabCurrie

        August 16, 2019 at 4:42 pm

        Thanks Bernice! I agree, we love our Opinel mushroom knife 🔪

        Reply
    5. Leanne @ Crumb Top Baking

      August 13, 2019 at 5:12 pm

      5 stars
      I've never tried chanterelles and I've never gone foraging for wild mushrooms! I know some people do it around here, but I definitely wouldn't be confident! Sounds like quite the market for mushrooms in BC. That's amazing that your aunt and uncle funded their travel by selling them!

      Reply
      • SabCurrie

        August 16, 2019 at 4:44 pm

        Thanks for reading Leanne! Definitely best to go with an experienced mushroom picker your first few times but it doesn’t take long to learn a few delicious mushrooms. I love walking through the woods looking for them 🙂

        Reply
    6. Kristen

      August 14, 2019 at 9:36 am

      5 stars
      I absolutely love wild mushrooms of any sort. I’ve always wanted to go forage for mushrooms, still on my bucket list.

      Reply
      • SabCurrie

        August 16, 2019 at 4:46 pm

        You should, I just love it. Watch for a guided mushroom walk in your area to be sure of identifying them properly and prepare to be addicted to hunting them! Thanks for reading along Kristen!

        Reply
    7. [email protected]

      August 17, 2019 at 9:39 am

      5 stars
      Wonderful recipe! As a reformed mushroom hater, I'm always on the look out for great wild mushroom recipes. Turns out I just wasn't (and still am not) a big fan of button mushrooms, but wild mushrooms have been such a joy to discover and work with. Always great to have a great West Coast recipe to work with! Cheers!

      Reply
      • SabCurrie

        August 18, 2019 at 11:15 am

        Thanks Sean, I totally agree that wild mushrooms are sooo much better than button mushrooms.

        Reply
    8. Ayngelina

      September 17, 2019 at 8:51 am

      5 stars
      Chanterelles are one of my favourite, this looks like a gorgeous recipe.

      Reply
      • SabCurrie

        September 18, 2019 at 4:16 pm

        Thanks Ayngelina! It’s a delicious fall treat for sure 🙂

        Reply
    9. Terri

      September 23, 2019 at 5:21 am

      5 stars
      I used to pick mushrooms with my Dad too and wish I knew which ones to pick (I'm always too scared of poisoning myself haha). This looks delicious and the next time I'm in BC, I'll have to give mushroom picking a go (and risk it) just so I can make this 🙂

      Reply
      • SabCurrie

        September 24, 2019 at 7:11 am

        Thanks Terri, but don’t risk it, if you’re on Vancouver Island I’ll be your guide! If you are elsewhere you can take your mushrooms to a mushroom buyer and ask them to check 🙂 or just pick up some wild mushrooms at the grocery store when in season. I too am extremely cautious when looking for new types of mushrooms, always better safe than sorry:-) Happy fall and maybe I’ll see you out here for mushroom picking one day!

        Reply

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