Ok, so this was totally insane. I found a pound–a pound!–of chanterelle mushrooms at Costco for $8.99. You heard me. Ridiculous, when you consider that chanterelle mushrooms, a culinary delicacy, usually sell for $20 or more per pound. And these mushrooms were truly gorgeous: mostly large, golden yellow beauties fresh from the forest. Of course, I couldn’t pass up this deal, but then was faced with the challenge of how best to showcase them. The perfect solution? A wild mushroom risotto that literally screams autumn. Deliciously decadent, this risotto is creamy, sumptuous, and, when tossed with the distinctly rich, earthy flavor of these beautiful mushrooms, pure ambrosia to feast on.
Chanterelle Risotto
Don’t be intimidated by risotto. It’s really not difficult to make, as long as you pay a little attention to it. And don’t worry, if you can’t find a great sale on chanterelles, other mushrooms will also fit the bill here: shiitake, cremini, oyster–any combination that suits your fancy. I like to use arborio rice when I make risotto, although carnaroli rice is also prized as an excellent grain for this dish. The final flourish is an indulgent dribble of white truffle oil, which adds depth of flavor and an unbelievably addictive aroma to this risotto.
Like other mushrooms, chanterelles are absorbent sponges and should not be washed. Just wipe away any dirt with a damp paper towel. Trim off the bottom of the mushroom stems (if you’re using shiitake mushrooms, completely remove the stems–they’re too bitter to eat). Cut the mushrooms into halves or quarters lengthwise, depending on their size.
Bring homemade chicken stock (low sodium will do as well) to a simmer in a small saucepan over low heat. In a risotto pan or wide 3 or 4 quart saucepan, melt 2 tablespoons of butter over medium low heat. Add the mushrooms and a pinch each of kosher salt and freshly ground black pepper. Sauté, stirring occasionally, until the chanterelles are tender, about 3 to 4 minutes. If using other wild mushrooms, sauté time may be a few minutes longer.
When sautéed, the juice from the mushrooms combines with the butter to create a beautifully thick sauce in the pan. Use a slotted spoon to remove the mushrooms to a separate bowl, leaving that sauce behind to add flavor to the risotto. Add another tablespoon of unsalted butter to the pan. When the butter foam subsides, add finely chopped shallot and cook until translucent, about 3 minutes.
Add the arborio or carnaroli rice and toss with the fat and shallots in the pan until well coated.
Add 1/2 cup white wine to the pan and cook, stirring until the wine is fully evaporated and incorporated into the rice.
Begin adding ladles of the hot chicken stock (about 1/2 cup at a time) and cook, stirring rice until liquid is completely absorbed before adding the next ladle of liquid. As you get close to finishing the chicken stock, taste the rice to test for doneness. The risotto is ready when the grain is al dente to the taste–in other words, cooked but with a bit of bite. The rice should also be a little loose and runny–not too thick. Turn off heat.
Add a tablespoon of butter and freshly grated parmesan cheese. Stir in sautéed chanterelle mushrooms. Taste and season with kosher salt and freshly ground black pepper. To completely gild the lily, stir in a teaspoon of white truffle oil.
Garnish with freshly chopped chives and serve immediately. Drizzle with more truffle oil and a sprinkling of fleur de sel.
Serves 4:
4 tablespoons unsalted butter, divided
1 pound fresh wild mushrooms, like chanterelle or stemmed shiitakes, oyster, cremini
1 large shallot, finely chopped
1 cup arborio or carnaroli rice
1/2 cup dry white wine
4 cups chicken stock, homemade or low sodium
1/2 cup freshly grated parmesan cheese
kosher salt and freshly ground black pepper
white truffle oil (optional)
finely minced chives for garnish
Thanks ladies–glad you like the recipe! Please let me know how it turns out if you make…don’t be intimidated by risotto! It’s really not that hard, just takes a little patience…
Looks fantastic! Love mushrooms, love rice… but I am a bit intimidated by risotto (just a little) – but you make it look so easy and yummy, I think I may give it a try with this recipe 🙂
Oh wow! Love the name of this blog post, so cute and catchy! This risotto looks awesome and does scream autumn! I am going to put this in my to-cook pile. Thanks for sharing this awesome recipe, I love risottos!
Oh and I am going to have to literally RUN to Costco today to see if I can swoop up that awesome deal on chanterelles.