Porcini and Chanterelle Risotto
Elevate your dinner table with the luxurious flavors of this Porcini and Chanterelle Risotto, a creamy, restaurant-quality dish that's surprisingly simple to make at home. Earthy dried porcini mushrooms and tender, golden chanterelles take center stage, their rich, woodsy aroma perfectly complemented by the nutty creaminess of Arborio rice. This risotto is infused with the depth of dry white wine and a savory kick from fresh Parmesan cheese, while subtle notes of garlic and shallot bring balance to every bite. Perfect for an elegant main course or a sophisticated side dish, it's finished with a garnish of fresh parsley for a pop of freshness. Whether you're hosting a special occasion or craving comfort food with a gourmet twist, this risotto delivers unparalleled flavor with every spoonful.
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Ingredients
- 1 ounce Dried porcini mushrooms
- 8 ounces Chanterelle mushrooms (fresh, cleaned and sliced)
- 1.5 cups Arborio rice
- 6 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Shallot (finely minced)
- 2 cloves Garlic (minced)
- 0.75 cup Freshly grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Directions
Step 1
In a small bowl, soak the dried porcini mushrooms in 1 cup of hot water for 15 minutes. Once hydrated, remove the porcini with a slotted spoon, chop them finely, and set aside. Strain the soaking liquid through a fine mesh sieve or coffee filter, reserving it for use in the risotto.
Step 2
Bring the chicken or vegetable stock to a simmer in a medium saucepan over low heat. Keep it warm during the cooking process.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chanterelle mushrooms and sauté them for 5-7 minutes until lightly browned and tender. Remove the mushrooms from the skillet and set aside.
Step 4
In the same skillet, add the remaining olive oil and another tablespoon of butter. Sauté the shallot and garlic over medium heat until fragrant and translucent, about 2-3 minutes.
Step 5
Add the Arborio rice to the skillet and stir well to coat it with the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Step 6
Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
Step 7
Add the chopped porcini mushrooms, reserved porcini soaking liquid, and a ladleful of the warm stock. Stir gently and continuously until the liquid is mostly absorbed by the rice.
Step 8
Continue adding the warm stock one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. Repeat this process until the rice is tender but still slightly firm in the center (al dente), which will take about 20 minutes.
Step 9
Stir in the sautéed chanterelle mushrooms, the remaining butter, and the Parmesan cheese. Mix well and season with salt and pepper to taste.
Step 10
Remove the skillet from heat, cover, and let the risotto rest for 2-3 minutes.
Step 11
Serve the porcini and chanterelle risotto immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (2448.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2191.8 |
| Total Fat 132.0g | 0% |
| Saturated Fat 65.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 266.9mg | 0% |
| Sodium 9095.0mg | 0% |
| Total Carbohydrate 136.3g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 9.2g | |
| Protein 98.2g | 0% |
| Vitamin D 552.2IU | 0% |
| Calcium 2146.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2451.7mg | 0% |
Source of Calories