This Chanterelle Mushroom Risotto is deliciously creamy with rich flavors of mushrooms and salty Parmesan. This recipe’s perfect for when you’re craving something warm and hearty!
Risotto can look like a complicated dish. But in fact, it’s not so complicated at all, it’s all about following some simple but important rules that will result in the best and the most creamy risotto ever.
You will no longer find yourself eating Mushroom Risotto only when dining out. With just a few key ingredients, you too can learn how to make a creamy risotto recipe, better than any restaurant, in the comfort of your own home.
But let’s start off with the basics. If you haven’t tried or made a risotto yet, then please read these few chapters 🙂
What rice is used for risotto?
First things first, the most important ingredient here is the rice. And not just any rice but Arborio rice, which is the most commonly found short-grain rice.
Actually, risotto's luscious texture comes exactly from the starch of Arborio rice. Short-grain rice like this one has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
Additionally, it’s packed with more fiber than traditional pasta and doesn’t need a heavy, dairy-based sauce.
What can you use instead of Risotto Rice or Arborio Rice?
Basmati rice, Farro rice, Carnaroli rice, or sushi rice can be used as alternatives for arborio rice.
However, If you are trying to stay away from carbs, a good way to enjoy a semi-traditional risotto is to substitute Basmati rice, burglar wheat, or pearled barley.
Chanterelle Mushroom Risotto Recipe
Other two important ingredients that make a perfect mushroom risotto are:
- Warm Chicken or vegetable stock - adds texture and rich flavor.
- Dry White Wine - adds a boost of acidity to the dish, but feel free to go for a nonalcoholic version and just stick to the lemon juice and add a bit of stock or hot water instead.
For this particular risotto recipe you’ll need the following 14 ingredients:
- chanterelle mushrooms (or any type)
- arborio rice or risotto rice
- garlic cloves
- basil (or thyme)
- dry white wine
- lemon juice
- warm vegetable or chicken stock
- heavy cream
- grated cheese (any semi mild or parmesan will work fine)
- Parsley for garnish
How To make Chanterelle Mushroom Risotto
In a large nonstick pan melt about 3 tablespoons of butter over medium heat. Add onion and mushrooms and saute until tender.
Add garlic then basil, season with salt and pepper. Cook for an additional few more minutes, set aside.
Add the remaining 2 tablespoons of butter to the same pan. When melted add rice and stir for a few minutes until rice becomes to look translucent. Careful, make sure not to burn the rice.
Follow with dry white wine, lemon juice and bring to a simmer, stirring constantly until liquid is absorbed.
Add vegetable stock bit by bit, ¾ cup at a time. Stir constantly until almost all stock is absorbed. Continue adding ¾ cup to a full cup at a time, repeating the process until all liquid is absorbed.
Be patient, this is the longest step (20-25 minutes).
When rice is cooked, return the mushroom mixture to the pan and stir to combine.
Slowly stir in cream and parmesan cheese. Cook for another 3-5 minutes on low heat.
GET READY TO SERVE YOUR HEAVENLY CREAMY MUSHROOM RISOTTO
Yay, almost done! Transfer to serving plates, top with parmesan cheese, parsley, and serve warm.
If you like your risotto soupier, you'll need to add more broth about 4-6 cups.
Tips how to make the best and creamy risotto
When it comes to risotto the key here is patience.
- Don’t try to rush the process by adding too much stock at once. Ideally, you want to add the stock just enough for it to cover the rice. Wait until the liquid is vaporized and then add again and again. This process will allow the rice to cook evenly. So make sure to add stock little by little.
- You’ll know when the risotto is ready, it needs to have a bit of firmness in it and the texture should be creamy. If you can pull the spoon through the risotto and it slowly oozes back in place then congrats, your risotto is ready.
- Add a bit of variety! There is plenty of customization that you can do. Simply experiment with different spices, veggies but make sure to follow the basic rules of cooking risotto.
What can you add to risotto?
- Top your risotto with grilled, pan-seared shrimps or scallops
- Serve the risotto with mushrooms or plain risotto as a side dish to seabass, chicken, salmon
- Add bacon or pancetta to your risotto
- Any vegetables will work well with risotto, try peas, tomatoes, zucchini, and pumpkin.
- A few of my other favorite risotto recipes are: Tomato & Basil Risotto, Asparagus Risotto and Pumpkin Risotto. Delicious! Would you like me to share the recipes? Let me know down below in the comments.
- Squid Ink Black Risotto. Yum!
This is a relatively easy creamy mushroom risotto recipe, and for sure you'll master the technique really fast. I believe in you!
Risotto is a dish that is great all year-round, and will quickly become a family favorite.
I hope you enjoy this recipe.
Do you like risottos? What's your favorite risotto variations?
Chanterelle Mushroom Risotto
- 1 ½ lb chanterelle mushrooms or other types of mushrooms
- 1 cup arborio rice or risotto rice
- 5 tablespoon butter
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon basil or thyme
- 2 teaspoon salt or more to taste
- ½ -1 teaspoon pepper
- ½ cup dry white wine
- 1 teaspoon lemon juice
- 3 cups warm vegetable or chicken stock
- ¾ cup heavy cream
- 1 cup grated cheese any semi mild or parmesan will work fine
- Parsley for garnish
- In a large nonstick pan melt about 3 tablespoons of butter over medium heat. Add onion and mushrooms and saute until tender. Add garlic then basil, season with salt and pepper. Cook for an additional few more minutes, set aside.
- Add remaining 2 tablespoons of butter to the same pan, when melted add rice and stir for few minutes until rice becomes to look translucent and making sure not to burn the rice.
- Follow with white wine, lemon juice and bring to a simmer, stirring constantly until liquid is absorbed.
- Add vegetable stock bit by bit, ¾ cup at a time. Stir constantly until almost all stock is absorbed. Continue adding stock ¾- to a full cup at a time, repeating the process until all liquid is absorbed. Be patient, this is the longest step (20-25 minutes).
- When rice is cooked, return the mushroom mixture to the pan and stir to combine. Slowly stir in cream and parmesan cheese. Cook for another 3-5 minutes on low heat.
- Transfer to serving plates and top with parmesan cheese, parsley. Serve warm.