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Risoto de Cogumelos Chanterelle

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A creamy and flavorful risotto featuring dried Chanterelle mushrooms, perfect for a comforting meal.

Ingredients

Broth and Water

  • 1/2 cup water (fervent)
  • 10 g dry Chanterelle mushrooms (or other dried mushroom)

Rice

  • 1/4 cup arborio rice (rice for risotto)

Vegetables

  • 1/4 cup chopped onion

Fats and Oils

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter

Liquids

  • 3/4 cup dry white wine

Broth

  • 4-5 cups vegetable broth

Cheese and Dairy

  • 20 g grated Parmesan cheese
  • 10 g additional butter for mantecare

Seasonings

  • to taste refined salt
  • to taste ground black pepper

Instructions 

  • Hydrate the Chanterelle mushrooms in boiling water for 15 minutes, then drain and chop. Add the soaking water to the broth, avoiding sediments.
  • In a pan, sauté onion with olive oil and butter until translucent. Add chopped mushrooms and cook well. Stir in rice and cook until slightly transparent. Pour in white wine and stir until absorbed. Add hot broth gradually, stirring constantly, until rice is al dente. Season to taste.
  • When rice reaches desired doneness, remove from heat. Stir in Parmesan and butter vigorously to make it creamy. Let rest for 5 minutes before serving. Optionally, top with extra Parmesan.

Notes

Use high-quality broth for best flavor. Keep stirring to achieve a creamy texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chanterelle, Mushrooms, Risotto