• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasonal Recipes
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • START A BLOG
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    The Yummy Bowl » Recipes » Dinner

    Chanterelle Mushroom Risotto

    Aug 14, 2020 · Modified: Jan 19, 2022 by Julia | The Yummy Bowl · This post contains affiliate links · Leave a Comment

    • Facebook
    • Yummly
    Skip To Recipe

    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! 

    Jump to:
    • What rice is used for risotto?
    • Chanterelle Mushroom Risotto Recipe
    • How To make Chanterelle Mushroom Risotto
    • Tips how to make the best and creamy risotto
    • What can you add to risotto?
    • Chanterelle Mushroom Risotto

    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
    • butter
    • onion
    • garlic cloves
    • basil (or thyme)
    • salt
    • pepper
    • 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

    STEP 1

    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. 

    STEP 2

    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.

    STEP 3

    Follow with dry white wine, lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. 

    STEP 4

    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).

    STEP 5

    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.

    NOTE

    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.  

    1. 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.
    1. 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. 
    1. 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?

    Thanks, Julia

    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!  - The Yummy Bowl

    Chanterelle Mushroom Risotto

    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! Enjoy!
    No ratings yet
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 small portions

    INGREDIENTS

    • 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

    INSTRUCTIONS

    • 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.
    Prevent your screen from going dark

    PRIVATE NOTES

    Click here to add your own private notes.
    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!  - The Yummy Bowl

    « Strawberry Greek Yogurt Bark
    Pink Oatmeal Strawberry Porridge »
    • Facebook
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • Cranberry Orange Mini Loaves Breads (Gluten-Free)
    • Ham and Potato Casserole With Cornflakes
    • Whipped Sweet Potatoes
    • Stovetop Apple Pie Filling
    • Cranberry Sauce With Mandarin Oranges
    • Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

    Readers Favorites

    • Easy Chicken Broccoli Rice Casserole
    • Gluten Free Hash brown Breakfast Casserole (Farmer's Casserole)
    • Easy Mexican Slaw Recipe
    • Easy Breakfast Casserole with Bacon (Breakfast Strata)
    • Unstuffed Cabbage Rolls With Rice (Lenivie Golubtsi)
    • Creamy Au Gratin Potatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Julia | The Yummy Bowl. Created with the Feast Plugin.