Chanterelle Mushroom Risotto
Creamy dreamy risotto with dried chanterelles, caramelized onions, freshly grated parmesan and earthy and sweet mushrooms directly from the forests of Sweden.
Servings: 4
Calories: 410kcal
Ingredients
- 1 cup Chanterelle Mushrooms
dried or fresh - hot water enough to cover mushroom to rehydrate them
- 31 oz chicken broth
organic gluten free, low sodium (heated up) - or vegetable broth to keep vegetarian - 2 tablespoon olive oil
- ¾ cup onion
chopped - 1 clove garlic
- 1 cup Arborio rice
- ½ cup white wine
- 1 tablespoon thyme
fresh or 1 teaspoon dried thyme - 1 tablespoon flat parsley
freshly chopped - ½ cup peas frozen (thawed out)
- ½ cup parmesan cheese grated (hold if daily intolerant)
- salt and pepper
to taste - 1 tablespoon butter optional (can use dairy free margarine or just drizzle a little olive oil on top)
Instructions
- Add 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.
- Place 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)
- In 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)
- Add 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 al dente. 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 al dente. 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.
- Add 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).
- Serve your delicious Chanterelle Mushroom Risotto as a main dish or as a side with grilled chicken skewers and enjoy.
Notes
Try Chanterelle mushroom risotto as a delicious main or as a side dish.
Storage
Risotto is best served immediately. It will thicken as it cools.
You can store risotto in the refrigerator for up to 3 days in a covered container. To reheat, just place in pan on stove top and add just a little broth to get the risotto moving again. You can also reheat in the microwave.
Substitutions
Chanterelle Mushroom Risotto is gluten-free and can easily be made diary free just by leaving out the parmesan cheese. You won't even miss it.
If you want to make this risotto recipe vegan...
- vegetable broth instead of chicken broth
- vegan butter instead of dairy butter
- hold the parmesan and top with nutritional yeast instead.
Nutrition
Serving: 1bowl | Calories: 410kcal | Carbohydrates: 50g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 297mg | Potassium: 436mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 14mg | Calcium: 185mg | Iron: 4mg