Risotto with chanterelles: recipes with photos

Risotto is an amazing invention of Italian cuisine, which cannot be compared with pilaf, or even more so with rice porridge. The taste of the dish is stunning, as it becomes unclear how such a tasty and unusual dish is obtained from simple ingredients. The answer lies in the cooking technology, as well as in choosing the right rice. Risotto with chanterelles or other mushrooms is a classic.

How to cook chanterelle risotto

Chanterelles themselves are a storehouse of vitamins, minerals, and the presence of a large amount of carotene gives them a yellow color. They are rightfully considered one of the best and most useful mushrooms.

Although risotto is a genius dish, it is quite possible to cook it at home. You just need to arm yourself with knowledge. The first thing to do is to choose the right rice. Such varieties of rice as “arborio”, “vialone nano” and “carnaroli” are more suitable for the dish than others. The starch content in them is quite high, it gently envelops each grain when cooked, giving the dish a creamy, soft texture.

Interestingly, inside the rice does not boil soft, remaining somewhat raw. This state of the dish is called “al dente”, that is, the product inside is slightly undercooked. The birthplace of risotto is Northern Italy, where butter is preferred over olive oil.

You can choose any broth. Beef is considered one of the best, while chicken, vegetable, and fish broths perfectly complement the dish. The main thing is that it should be fresh and not concentrated, otherwise the flavors of the thick broth will be too intense for risotto.

Chanterelle risotto recipes

Many people prefer to cook risotto in chicken broth with the addition of both butter and olive oil. Vegetarians prefer vegetable broth, which also needs to be able to cook.

To do this, take an onion, celery root or stalks, carrots, bay leaves, black peppercorns, cilantro, dill and parsley per liter of water. Bring everything to a boil, boil for a few more minutes and turn off the heat. As in the case of meat broth, it can be left in this form all night and only strained the next day.

Onions must be finely chopped by hand. Do not use a meat grinder or food processor. All varieties of onions, except red, are suitable for the dish.

Risotto with chanterelles and meat

To prepare risotto with chanterelles and meat, you will need the following ingredients:

• arborio rice – 2 cups;
• dry white wine – 1 glass;
• chicken broth – 10 cups;
• onion – 1 head;
• butter – 120 g;
• boiled chicken breast – 150 g;
• chanterelles – 200 g;
• Parmesan cheese – 30 g;
• Garlic – 3 cloves;
• salt and pepper – to taste.

A step-by-step recipe for making chanterelle risotto, shown in the photo above:

1. Mushrooms clean from dirt, rinse and cut into small pieces.
2. Dice the onion into small cubes.
3. Cut the garlic cloves in half and lightly press down with a knife.
4. Boiled chicken meat is disassembled into fibers or cut into pieces.
5. Parmesan grate on a coarse grater.
6. Fry chopped chanterelles in a deep dry frying pan. Drain the excess liquid formed, add a third of the butter.
7. In the same frying pan (preferably cast iron), put the rest of the oil and melt.
8. Remove 2 tablespoons of oil and set aside.
9. Put the garlic pieces in the oil and remove after 2 minutes so that it does not accidentally fry. It is important that the garlic gives flavor.
10. Put the onion there and simmer until translucent, not browning.
11. Rice comes next. Stir and pour in a glass of wine.
12. Once the wine has evaporated, pour in the hot broth in batches. When one serving (one ladle) is absorbed into the rice, add the next and so on.
13. Taste the rice. The arborio variety takes about 18-20 minutes to cook.
14. Return cooked chanterelles, chopped chicken breast to rice.
15. Remove the pan from the heat, add the reserved oil and grated Parmesan, mix.
16. Check for salt and pepper and serve.

The dish is ready, it is served hot, garnished with herbs.

Risotto with chanterelles and nuts

Both hazelnuts and pine nuts are suitable for this recipe. The latter look miniature, so they are added when serving. Hazelnuts should be crushed a little.

For the recipe you will need:

• arborio rice – 300 g;
• vegetable broth – 1 l;
• a glass of white wine;
• chanterelles – 300 g;
• Parmesan cheese – 30 g;
• hazelnuts – 30 g;
• onion – 1 head;
• butter – 100 g;
• salt – to taste;
• greens – any.

Cooking:

1. Peel the nuts and roast them in a dry frying pan. Divide into two parts, chop one coarsely, and chop the other in a blender.
2. In the same pan, dry the mushrooms, drain the excess moisture that has formed, add 1/3 of the oil and bring them to readiness.
3. Transfer the mushrooms to a plate, put the rest of the butter in a container and let it melt completely.
4. Pour finely chopped onion into the pan to the oil and bring to transparency.
5. Pour rice, stir, pour wine.
6. After the wine has evaporated, pour in a ladleful of hot vegetable broth.
7. Pour in the broth until the rice is al dente.
8. Add finely chopped hazelnuts, Parmesan cheese. Mix, salt.
9. Serve to the table, garnished with coarsely chopped nuts.

Since nuts were used in the recipe, they gave the dish a high calorie content and exquisite taste.

Risotto with chanterelles in creamy sauce

This recipe turns out to be especially tender, because cream is also added to all other ingredients. To prepare it you will need:

• arborio rice variety – 200 g;
• chanterelles – 300 g;
• chicken broth – 1 l;
• butter – 100 g;
• cream – 100 g;
• onion – 1 head;
• grated Parmesan cheese – half a glass;
• salt and pepper – to taste.

Preparation:

1. Mushrooms clean, wash and cut.
2. Put all the butter in a cooking pot and melt.
3. Add chopped onion.
4. Add chanterelles to the onion and fry until all the water boils away.
5. Put rice, mix everything, pour dry white wine. Wait until it boils.
6. Gradually add hot broth, stirring constantly. Salt and pepper.
7. As soon as the rice is ready, a minute before pour in the cream, grated parmesan and mix everything again.
8. Remove from heat and garnish with herbs.

The dish is ready.

Calorie risotto with chanterelles

Since butter is used in the recipe, the risotto turns out to be quite high-calorie, although rice and mushrooms themselves are dietary products. Nuts, cream, meat broths will give a special calorie content to risotto.

On average, the nutritional value per 100 g of product is as follows:

• caloric content – 113,6 kcal;
• proteins – 2,6 g;
• fat – 5,6 g;
• carbohydrates – 13,2 g.

This contribution of proteins, fats and carbohydrates to caloric content is fully consistent with the norms of a healthy diet.

Conclusion

Of course, all adherents of Italian cuisine adore risotto with chanterelles or other additives. Parmesan, butter, fresh broth and, of course, rice make the taste of the dish incomparable. Over time, by trial and error, you can make a choice in favor of one or another variety of rice. There is one secret: rice should never be washed. Otherwise, the whole effect of the risotto will come to naught.

Interestingly, chanterelle risotto is served hot, but it tastes better when it cools slightly. Therefore, they eat the dish, starting from the edges, and gradually reaching the middle.