Chanterelle Mushroom Risotto

mushroom risotto

I’ve always been a bit intimidated by risotto.  Its always described as a dish you can’t take your eyes off of for even a moment.  I always thought that if I wasn’t paying full attention, things would go terribly downhill.  I couldn’t have been more wrong about this dish.  Turns out its one of the easiest things to make and yields some tasty and worthwhile results for a half hours work.

Though I change things up every time I make this, the simple recipe remains the same.


  • 1 tbsp olive oil
  • 2 handfuls wild mushrooms
  • 1 small onion chopped
  • 200g Risotto rice
  • 5 oz white wine
  • 25 oz hot vegetable or chicken stock
  • 3/4 to 1 cup freshly grated parmesan
  • 1 tbsp butter
  • Chopped parsley to garnish

In a wide large pan on high heat, saute the mushrooms till soft.  Towards the end, add a bit of the oil to coat and set aside.

In the same pan, saute the onion with olive oil on a medium heat till soft.  You will want to keep them from getting colored, so turn down the heat if you to need to.  It will take about 5-10 minutes.

Then add in the risotto rice and let it fry and soak up the oil for a minute or so.  The rice will become a little bit white.  Add in the white wine and let it all soak in.  Then add in a ladleful of chicken stock.  Keep stirring till it has soaked into the rice and repeat until the rice is fully cooked, but still has a bit of a bite.  It should take about 25-30 minutes so be patient!

Once the rice is almost cooked, add in the mushrooms, parmesan cheese, and butter.  Stir and taste.  Season with salt and pepper as needed.  Put the lid on and let it rest for a few minutes while you get the plates together.  Plate up and garnish with the parsley. And thats it, easy peasy!


Please leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s