Chanterelle Mushroom Risotto
Chanterelle Risotto is on the menu today. As one of the most popular, wild edible mushrooms that grow year round, Chanterelles are definitely a treasure to be found when foraging through forests and fields. Typically these beautiful, gold-orange, mushrooms, also called Finferli or Gallinacci, grow individually on forest floors, as well as in fields nestled in the blades of grass. When lucky enough to spot these meaty treasures, known for their fruity scent and chewy texture, they are certainly a luxury find for any cook. When foraging for these treasures, it is important to make sure to recognize and avoid their poisonous lookalikes called Jack O'Lantern, which typically grow in clusters.
While foraging through the countryside our dear friends found an unexpected treasure and surprised us with a basket filled with a generous bounty of these beautiful chanterelles. Although delicious when prepared in many different ways, we decided in no time at all to serve a mouthwatering chanterelle risotto. Let's get started!
- 480 grams Arborio rice (80 grams of dried rice per person)
- 1 yellow onion minced
- 100 grams dry white wine
- 1.5 liters vegetable stock
- 450 grams Chanterelle mushrooms also called Finferli or Gallinacci
- 90 grams butter to add at the end of the risotto (reserve a small amount to sauté the onions)
- 100 grams Parmigiano Reggiano
- Small bunch parsley chopped
- Salt to taste
- Extra Virgin Olive Oil
- Cayenne pepper powder to taste - optional
- Preheat the cast iron flat top griddle of the Wood Fired Pizza Oven by building a fire in the burning chamber below.
- Heat the vegetable or chicken stock in a pot.
- Dice the onions into small pieces.
- Drizzle olive oil into a preheated pan, along with a small piece of butter.
- Stir in the onions and sauté until they are translucent.
- Once the onions have become translucent, add the rice. Stir everything together, and allow the rice to toast. The appearance of the rice will change from white to translucent.
- Roughly chop the mushrooms and add them to the pan. Allow the chanterelles to sauté with the rice for about 3-4 minutes.
- Pour the wine to the pot and allow it to cook out. In Italian this is called sfumare.
- Once the wine has cooked out, add a ladleful of the hot broth to the pot, while constantly stirring. Allow the broth to completely absorb before adding another ladleful. Continue this process until all of the broth has been added to the rice. Make sure to constantly continue stirring as this will release the starch and create a beautiful consistency.
- Once the rice is cooked, but still al dente, remove the pot from the heat source. Add the cold butter and cheese to the rice, while stirring rigorously and continuously for a few minutes. This process is called mantecare in Italian and it causes the fat from the butter and cheese to emulsify with the starch of the rice, thus creating the beautiful and delicious creaminess typical to risotto.
- Plate the risotto and top it off with a drizzle of olive, a good dusting of Parmigiano Reggiano, and garnish with some freshly chopped parsley. Enjoy!
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