Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Grate the Parmesan cheese: Use 60g when mixing it with butter in Step 12. Reserve the rest for serving as desired.
2/ Prepare the chanterelles: Gently clean them with kitchen paper and cut them into bite-sized pieces. Set aside about 6 pieces for garnish.
*Chanterelles
3/ Chop the onion: Finely chop the onion and set it aside.
4/ Make the stock: In a pot, bring 1 liter of water to a boil, then add the bouillon to make the stock.
5/ Sauté the chanterelles: Heat 1 tablespoon of butter in a frying pan, then add the chanterelles and sauté until fragrant. Set aside.
6/ Sauté the onion: In a large pot, melt 2 tablespoons of butter, then add the onion and sauté until soft.
7/ Toast the rice and add white wine: Once the onion is soft, add the rice and sauté over high heat for about 3 minutes. Pour in the white wine and let it evaporate over high heat.
8/ Start adding the stock: Once the alcohol has completely evaporated, add 2 ladlefuls of stock to the pot.
9/ Continue cooking and add chanterelles: When the rice has absorbed the liquid, add more stock as needed. Then, add the sautéed chanterelles and mix well.
10/ Cook until creamy and season: Continue adding stock until the rice reaches a creamy consistency. Season with salt halfway through to adjust the taste.
11/ Prepare the garnish: Heat a small amount of butter in a frying pan and sauté the reserved chanterelles for garnish.
12/ Finish with cheese and butter: When the rice is creamy and tender, turn off the heat and mix in 60g of Parmesan cheese and 1 tablespoon of butteruntil well combined.
13/ Final seasoning: Taste and adjust with salt and pepper as needed.
14/ Serve and enjoy: Plate the risotto, top with the sautéed chanterelles, and sprinkle with Parmesan cheese if desired
⭐️Chanterelle Risotto: Tips & Tricks⭐️
⭐ Experiment with Different Mushrooms: The flavor will change depending on the mushrooms you use! This recipe features chanterelles, but feel free to try other varieties like Mushroom de Paris (white button mushrooms), Brown Mushrooms (cremini), or Oyster Mushrooms for a unique twist. If you’re a mushroom lover, this dish is packed with an irresistible aroma and deep umami!
⭐ Master the Basics: The method is the same as cheese risotto—let it simmer slowly, then finish with butter and cheese for a rich, creamy texture. While cheese is a must, don’t skip the butter—it adds an extra layer of indulgence!
⭐ Elevate the Flavor: Season with cheese, salt, and pepper to taste—or take it up a notch with truffle powder or truffle-infused salt! I also love adding almond slices for a subtle crunch and a gourmet touch.
⭐ Try Your Favorite Cheese: Parmesan is the classic choice, but why not experiment? Feel free to use your favorite cheese, like Grana Padano or aged Gouda, for a different depth of flavor!
Founder of @Umami Sans Frontières
