Chanterelle Risotto

An upscale take on a classic fungus risotto, this chanterelle risotto uses
confit mushrooms on top for a beautiful presentation

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
50 minutes

Total Time
55 minutes

Main Course Dim Sum

Italian European

Rice Vegetarian Risotto mushrooms

🧂 Ingredients

1 cup Rice

Arborio or other risotto specific rice. Do not try to use long grain rice like jasmine as it will not work
6 cups Mushroom Stock

you can also use chicken or beef stock, but I find a mushroom risotto should use mushroom stock
1 Shallot

very finely chopped
1/2 cup Vermouth

can sub white wine instead
500 grams Chanterelle Mushrooms

it seems like a lot, but they are mostly water and it will get very small as they confit
4 tbsp Butter

2 for the confit mushrooms and 2 for finishing the risotto

1 In a pan on low heat add 2 tbsp of butter and the chanterelle mushrooms. Cook
them low and slow for about a half hour until they are brown and almost crispy.
Remove and set aside, do not clean the pan
2 Turn the heat up in the pan and add in the rice. Toast it for a minute and use a
wooden spoon to scrape up any bits of mushroom stuck to the pan.
3 Add in the vermouth and stir the rice around. Add in the shallot and mix. When
the vermouth is almost evaporated start adding the stock.
4 Add the mushroom stock 1/4 cup at a time, stirring lazily but constantly. As the
stock evaporates add more so nothing burns.
5 After all six cups of stock have been added turn off the heat. Add in the butter
and let it melt as you stir it in. Plate the risotto and top with some of the
confit chanterelles from before. Serve and enjoy!