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Chanterelle Mushroom Risotto

September 8, 2015

Creamy dreamy risotto with dried chanterelles, freshly grated parmesan and earthy and sweet mushrooms directly from the forests of Sweden. A bowl of comfort and relaxing Mindful Food Meditation...Chanterelle Mushroom Risotto / http://bamskitchen.com

I am dedicating this post to a very dear friend, Erika McDonald who can light up a whole room with her beautiful smile. Erika is a very dear friend and has brought me a little gold treasure all the way from her trip back home to Sweden for the summer holidays---chanterelle mushrooms.

Chanterelle Mushroom Risotto / http://bamskitchen.com

Erika has mentioned it has been one of the best years for mushrooms in Sweden because of all of the rain.

Chanterelle Mushroom Risotto / http://bamskitchen.com

I have tried many of chanterelle mushrooms and none as so very sweet and aromatic as the ones from Sweden. It is not a requirement that you go foraging for your own wild chanterelle mushrooms in the forests of Sweden to have this delicious dish, but that if given the opportunity, you should definitely go (and go with a mushroom expert as there are many dangerous look a likes out there). Alternatively, you can use fresh or dried chanterelle mushrooms that you can find at your local market.

Chanterelle Mushroom Risotto / http://bamskitchen.com

You are just going to love this chanterelle mushroom risotto as it super creamy, slightly sweet and earthy from the chanterelle mushrooms and is one of those super comforting dishes that not only feed the body, but feeds the soul. Each bite is like getting a cozy hug from your mom. The Autumn weather is right around the corner and the days are going to start to get shorter and the nights will start to get cooler and a bowl of chanterelle mushroom risotto will warm you right up.

You know what is even better? I made some quick and easy Chicken Skewers on the inside grill and served them with the creamy Chanterelle Mushroom Risotto and it was out of this world. I would take a cube of the savoury grilled chicken and dip into the creamy chanterelle mushroom risotto and oh my goodness that is so good. It is not required but it really was the best darn combination I have ever had. Chanterelle Mushroom Risotto is gluten-free and can easily be made diary free just by leaving out the parmesan cheese as it is so good, you won't even miss it.

Chanterelle Mushroom Risotto / http://bamskitchen.com

Of course these little chanterelle mushrooms needed to be a highlight of a dish. There is nothing like the slow stirring of your creamy risotto to bring some romance into your cooking. There is something very sensual about watching my old wooden spoon slowly stir into the arborio rice to incorporate the wine and chicken broth. It really is a labor of love. I can't be bothered to check the kids homework, answer any Bam's Kitchen questions as for these 30 minute of time it is all about me and the food.  I am doing Mindful Food Meditation.

Chanterelle Mushroom Risotto / http://bamskitchen.com

If you have not heard about Mindful Food Meditation, then let me get you turned on to this new craze.  Mindful Food Meditation involves you use cooking, baking and sautéing to decompress and remove your life worries away. I know all of you have been doing this for ages but have never really thought about the positive influences of cooking for your family.

Chanterelle Mushroom Risotto / http://bamskitchen.com

Mindful Food Meditation is way cheaper than expensive "therapy". Feeling stressed? Knead and bake some bread! Feeling stressed? Pulverize your spices with your mortar and pestle. Feeling stressed? Slowly stir your risotto. Feeling Stressed? Pound a chicken breast flat.  You get the idea! Have you ever noticed that Foodies (Yep that is you guys) are some of the nicest people you know? You see when we get frustrated about work, school or such we don't take it out on our team mates, family or friends we just beat the "@#$%" out of a chicken breast and life goes on as normal as can be. See, don't you feel better already?

Chanterelle Mushroom Risotto / http://bamskitchen.com

So let's get on with our Mindful Food Meditation... As you will need a little white wine for the risotto, I pour myself a glass or 2,  during the stirring process and listen to music. 30 delightful minutes of Mindful Food Therapy....stirring... deep breathing...letting the day stresses just melt away...  Before you know it, dinner is done. I am totally stress free as I have practiced Mindful Food Meditation, maybe the wine helped a little bit too, and I have a delicious dinner awaiting my family. Life is Good!

Thank you for reading Bam's Kitchen posts and recipes! Please feel free to follow along on FACEBOOK, TWITTER, PINTEREST or INSTAGRAM

Chanterelle Mushroom Risotto / http://bamskitchen.com

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Chanterelle Mushroom Risotto

By HWC Magazine  , , , , ,   

September 8, 2015

Creamy dreamy risotto with dried chanterelles, caramelised onions, freshly grated parmesan and earthy and sweet mushrooms directly from the forests of Sweden. (Makes 2 large main course servings)

  • Cook: 45 mins
  • Yields: 2 Adults or 1 Hungry Teenager

Ingredients

Chanterelle Mushrooms - 1 cup dried

hot water - enough to cover mushroom to rehydrate them

chicken broth - 32 ounces organic gluten free, low sodium (heated up)

olive oil - 2 tablespoons

onion - 1 medium chopped

garlic - 1 clove

arborio rice - 1 cup (risotto rice)

white wine - 1/2 cup (whatever you are drinking, a dry white works best)

thyme - 1 tablespoon fresh chopped

flat parsley - 1 tablespoon fresh chopped

peas - 1/2 cup frozen (thawed out)

parmesan cheese - 1/2 cup freshly grated (hold if dairy intolerant)

salt and pepper - to taste

butter - 1 tablespoon optional (can use dairy free margarine or just drizzle a little olive oil on top)

Directions

1Add the hot water to submerge the dried chanterelle mushrooms and let step for about 15 minutes until softened. (Do NOT drain all of that precious chanterelle liquid as you are going to use that later on in the risotto chicken stock) Drain chanterelles and roughly chop.

2Place the chicken stock (low sodium and do not use chicken bouillon as this is too salty) in a pot and heat until hot and keep warm over low heat. (If you want a vegetarian version, use a low sodium vegetable broth)

3In a large frying pan, add olive oil, onions and garlic and sauté until translucent, about 5 minutes. Add the chopped chanterelle mushrooms that have been soaked in hot water and roughly chopped (remember to save the chanterelle soaking liquid and add this to your chicken stock that is heating up on the back burner- this is precious liquid gold and makes your risotto taste amazing) and cook for 1-2 minutes. Season very lightly with salt and pepper (as the parmesan cheese is salty and you will be adding this later)

4Add the arborio rice and mix and stir until the rice until it is coated well with the olive oil and then add the white wine and turn down your heat to a medium heat and continue to stir the rice slowly and gently until about 75 percent of the wine has been absorbed. Now start adding one ladle of hot chicken stock at a time into your rice and slowly stirring over a medium simmer while allowing the liquid to absorb. When about 80 perfect of the chicken stock has been absorbed add another ladle of chicken stock and continue stirring. (Drink more wine and enjoy this Mindful Food Meditation moment) Repeat this process until the rice is aldente. Depending on how high your heat is and how hot your chicken stock is this can take between 30-40 minutes. If you make just one serving it might only take 20 minutes and if you increase this from 2 to 4 servings it can take more like 45 minutes to reach aldente. Do not overcook. You want your rice to be a little firm but very creamy and not dry. If you over cook your risotto, it will turn mushy like congee and that is not the effect we are going for here.

5Add thyme, parsley, peas and stir. Add grated parmesan cheese (if not dairy sensitive) and season with salt and pepper to taste and finish off you last stir with a dab of butter (optional).

6Serve your delicious Chanterelle Mushroom Risotto as a main dish or as a side with grilled chicken skewers and enjoy.

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  • Mindful Food Meditation is awesome! Definitely my favorite way to decompress. I adore this dish Bam! I’ve made chanterelle pasta and mushroom risotto, but never chanterelle risotto. I can almost taste it!!! I know I will love it.

    • Bams Kitchen

      Hi there Kristy and thank you. Beating, whisking, grating and pounding are some of the best therapies.

  • Ooo, taste explosion dish Bam. Delicious!
    Have a happy day.
    🙂 Mandy xo

  • Mindful Food Meditation? Count me in! Risotto is certainly a great dish to try this with. And now I know that hubby should have been bringing me home chanterelles from Sweden and not aquavit. Beautiful photos, Bam!

  • I hadn’t heard of Mindful Food Meditation before – though, most evenings, I unwind by chopping and sauteing and sometimes baking and yes, it is most definitely therapeutic! Speaking of therapeutic – this risotto looks so creamy and so comforting!

  • Mushroom risotto is an absolutely favourite recipe of ours! Love the flavours – this looks like the perfect comfort food!

  • Oh does this look delicious! I absolutely love wild mushrooms – so much flavor. Your risotto really does look very creamy – perfect.

  • This looks so good and creamy! Sounds great with those mushrooms!

  • Eha

    Have always loved mushroom risotto tho’ the chanterelles so well known in my childhood in Europe will be happily replaced by some interesting Asian mix during the next shopping trip a few days away. Have not usually used peas: shall giver it a try!! ‘Mindful Food Meditation’ . . . without giving it a name, methinks so many of us walk into the kitchen to forget the stresses and strains which even everyday life brings. . . . Combine that with a walk away from the madding throng . . . in a park, at the beach or, luckily in my case, in the countryside. Proven to lower the blood pressure whilst raising your mood 🙂 !!! Still working thru’ your 70+ chicken recipes of yore . . .

    • Bams Kitchen

      Helo Eha, this risotto is very good with many different types of mushrooms too. Are you guys in Spring now or still cold out? It was 27 degree celsius when I made this dish, with the aircon of course and it really hit the spot. Sometimes, I just crave some god old comfort food. I know it might sound weird but really dipping my chicken skewers into this creamy rich risotto was really delicious, the 2 go together so well, who would have thought? I highly suggest getting lots of fresh air and exercise, lots of wine and lots of chopping, kneading and whisking as all 3 are the cheapest forms of therapy.. LOL Have a super weekend!

  • You always have lovely pictures, but you outdid yourself with this post. Every single picture makes me want to grab a fork and start eating. What a delicious risotto!

  • I love risotto and yours looks so flavorful! How lucky to have a great source for the Chanterelle mushrooms. Maybe Whole Foods grocery may carry them, I’m going to keep an eye out! Pinned this beauty and sharing!

  • Yes, I love your analogy!! Beautiful pictures too!

  • Such a perfect comfort food!! This dish looks so delicious! Thanks so much for sharing
    Julie
    Gourmet Getaways

  • I love mushroom risotto and this look exceptional! And bahahaha I work in psychiatry and am going to have to start recommending mindful food meditation to my patients. With a referral to your blog of course 😉

  • hotlyspiced

    I do love chanterelle mushrooms. I didn’t know they come from Sweden! You mushroom risotto looks so amazing. I also enjoy the process of stirring the risotto while I sip on a glass of wine. It’s quite therapeutic. And all that stirring really does make risotto a dish of love. Beautiful photos, Bam xx

  • That is some amazing-looking risotto! I haven’t made risotto in a few months…it’s one of my husband’s favorite dishes but with my son’s bed time being later these days, date night at home when I’d make dishes like risotto is a little too rare. Now that it’ll get cooler, it’s going on the menu soon. We love mushroom risotto but I have yet to try chanterelles…must be wonderful, particularly with chanterelles from Sweden.

  • I always feel the need to KNEAD when I am stressed!!! there is something about baking that makes you feel great. Like your risotto dish looks so cream indeed.

  • Chanterelles are a favorite mushroom in our home. Occasionally my husband forages for them – they are so earthy and delicious. I’m sure that this risotto was fantastic!

  • I can almost smell the wonderful aroma of this mushroom risotto through your beautiful pics. Risotto is one of my favorites and I’ll try this one for sure.

  • This looks so creamy and delicious! Your beautiful photos really show the texture of the dish. I love interesting mushrooms and could have them every day, especially in a risotto that looks this good! I, too, find cooking to be very meditative and decompressing. Didn’t know it was a named craze until now! Thanks for sharing about Mindful Food Meditation.

  • Maureen | Orgasmic Chef

    I have always destressed in the kitchen and whether it’s chopping, stirring or kneading, I’m always better when I’m done and the kitchen is tidy again.

    I love mushroom risotto and yours looks amazing.

  • Mindful Food Meditation is new to me. This mushroom risotto looks gorgeous and delicious. Thanks for sharing about Mindful Food Meditation. 🙂

    • Bams Kitchen

      Hello Anu, thanks so much. I am sure you practice Mindful Food Meditation every day you cook and especially for your latest curry, it looks killer good and I bet it loves to be gently stirred.

  • Mindful Food Meditation? I love it. I really love it!! I never really had a proper way to describe it other than people telling me I’m WEIRD because I come home after a big day and the way I unwind is to head straight into the kitchen to cook!! (With a wine of course). As for this risotto….classic, beautiful, dreamy, perfection. I love your food. You are such a brilliant cook and the breadth of your talents across different cuisines is incredible! 🙂 Pinning!

    • Bams Kitchen

      Nagi, Thanks so much for your kind comment, it means so much. I know that finance can be very very stressful and I just look at all the stressed out people in Hong Kong and if they reached for a glass of wine and also headed to their kitchen, like you did ,they would be so much happier. Cooking really does solve so many problems. Now we have a name for it, Mindful Food Meditation.

  • Oh, Bobbi! You’re singing my song! Chanterelle’s are one of my favorite mushrooms, they just have such wonderful flavor! And risotto… who doesn’t love risotto? So wonderfully rich and creamy – I’d eat the entire pot!

    • Bams Kitchen

      Thank you Kathleen! Chanterelle mushrooms are little golden gems. These little sweet ones from Sweden are just amazing. Sending a rich and creamy bowl of risotto your way. Have a super weekend!

  • Sequel!!! I am making this! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomoorw

    • oops type o..sorry xox

    • Bams Kitchen

      Awesome! Thanks so much for featuring our recipe on Katherine’s Corner. You guys are super and loving all of the autumn idea from your posts too.

  • Ribas with Love

    Wow, what a beautiful recipe… it looks so flavorful, rich and absolutely delicious!

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