Chanterelle Mushroom Risotto Recipe

Chanterelle Risotto is on the menu today. As one of the most popular, wild edible mushrooms that grow year round, Chanterelles are definitely a treasure to be found when foraging through forests and fields. Typically these beautiful, gold-orange, mushrooms, also called Finferli or Gallinacci, grow individually on forest floors, as well as in fields nestled in the blades of grass. When lucky enough to spot these meaty treasures, known for their fruity scent and chewy texture, they are certainly a luxury find for any cook. Although delicious when prepared in many different ways, we decided in no time at all to serve a mouthwatering chanterelle risotto. Let’s get started!

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Today we’re gonna make a delicious risotto with this chanterelle that some friends found in the mountains what a beautiful earth gift let’s get started here we have some riso arborio which as you can see it’s not very elongated it’s a fat or rice and what’s so nice about

Risotto it’s going to give us a wonderful wonderful creamy texture to make risotto first of all we’re going to cut up this onion into small pieces let’s get the skin off we’re going to cut it in half and then just simply cut across like this and the reason i’m

Not going all the way to the back so it doesn’t fall apart but here we go and now we’re going to cut them this way into much smaller pieces and you see here we have these nice small pieces that are going to be perfect to put into our preheated pot

We chopped up about three fourths of the onion and now we’re going to saute it in a pan with some olive oil and a little bit of butter today sat and i are going to use the pizza cucina where the fire is below and it heats up this

Top or we already have the large pot or we’ll do the risotto and over here we have a wonderful vegetable broth let’s put some oil in here and this is what’s so important about risotto you put the onions in first and we’re going to cook them until they’re translucent

In the meantime we’re going to cut up the mushrooms we’re going to get the larger mushrooms and just cut them into some smaller chunks and these are going to be added to the onions our onions have become nicely translucent now to that we’re going to add the risorboro

And allow it to toast just a bit now how do you know that the rice has been toasted enough you definitely don’t want it to become brown but you see let me show you up close some of the rice kernels are still white ideally if they almost become translucent

That’s the perfect time so there are a few rules to follow with risotto one first of all heat the pan up and put the onions in there with a little butter and oil and then when they are translucent add the rice and then we’ll go to the next step

Now that the rice has nicely been toasted we’re going to add a mushroom and allow the mushrooms to dance in this heat for just a little bit look at these colors oh wow we’re gonna add a little bit of cayenne pepper powder because we like some heat and now we’re

Gonna have to let it cook out with some wine here goes the wine we’ll give it a quick stir and allow the wine to cook out as you can see the wine has cooked out and now the process of adding a bit of broth to our risotto is beginning and this

Is a big secret that one must really be respectful of is to stir it allow the broth to get cooked in before you add another ladle of it and it’s kind of a laborious job stirring it but boy is it well worth it i have not added any salt because the broth

Already has salt as we’re doing this all the starches are being released from the rice and causes the rice to become so nice and creamy which is typical to risotto let’s get some more broth add to it and we’ll just keep stirring and this process will continue to be done

Until the rice is just about ready we added our last ladle of vegetable broth and check out this creamy creamy broth that is in here we’re going to cook it just a bit longer and let it cook in and then we will show you the last very important step which is called the

Manticatura most of the broth has been absorbed now we’re going to take it off the heat source and we’re going to do what’s called mantecare we have kept the butter in the freezer because to do this you really need to have the butter very very cold and we’re going to let this

Melt in there as we’re stirring quite briskly and at the same time we’re also going to add parmigiano-reggiano that we have grated previously all right let’s put this in and what happens when we do this we have almost this incredible cream that forms from um the emulsifying of the fat

With the starches of the rice so look at this it’s becoming even more creamy and absolutely divine so we’re really gonna work it hard look at this creaminess absolutely incredible now we’re gonna take it inside and plate it and enjoy a beautiful riddle and here we are finally ready

To plate our beautiful risotto that is perfectly creamy look at this the aroma coming out of here is absolutely delicious now we’re going to plate our plate and before we know it we’re going to get to enjoy a delicious risotto we’re going to put just a bit of parsley on top

As well as a piece of our beautiful mushroom we will also put a nice quick drizzle of olive oil on it as well as just a bit of dusting of parmigiano-rijana and here we are ready to get to taste this most amazing risotto but you know what

I’m gonna add just a very fine dusting of pepperoncino and i’m gonna get to take the first bite oh wow creamy and absolutely delicious and full of flavor bon appetito You