Risotto with chanterelles: recipes with photos

Risotto with chanterelles: recipes with photos

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Risotto is an amazing invention of Italian cuisine that cannot be compared with pilaf or even more with rice porridge. The taste of the dish is overwhelming, since it becomes incomprehensible how such a delicious and unusual dish is obtained from simple ingredients. The key lies in the cooking technology, as well as in choosing the right rice. Risotto with chanterelles or other mushrooms is a classic.

How to make chanterelle risotto

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

Although risotto is an ingenious dish, it is quite possible to prepare it at home. You just need to arm yourself with knowledge. The first thing to do is choose the right rice. Rice varieties such as "arborio", "vialone nano" and "carnaroli" are more suitable for the dish than others. The starch content in them is quite high; during cooking, it gently envelops each grain, giving the dish a creamy, soft texture.

Interestingly, the inside of the rice is not boiled, 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 to olive oil.

Advice! To make the risotto tasty and aromatic, the dish should be constantly stirred during cooking. Therefore, it is necessary to prepare the broth and other ingredients in advance and keep them on hand.

You can choose any broth. One of the best is considered to be beef, meanwhile, chicken, vegetable, and fish broths perfectly complement the dish. The main thing is that it is fresh and not concentrated, otherwise the aromas 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 prepared.

To do this, take an onion, root or stalks of celery, 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 with meat broth, you can leave it like this overnight and drain it the next day.

Important! Throughout the entire process of preparing risotto, the broth (meat or vegetable) should be hot, almost boiling. It is advisable that the saucepan with the broth is on the adjacent burner. Add it in small portions.

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

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;
  • onions - 1 head;
  • butter - 120 g;
  • boiled chicken breast - 150 g;
  • chanterelles - 200 g;
  • Parmesan cheese - 30 g;
  • garlic - 3 cloves;
  • salt, pepper - to taste.

A step-by-step recipe for making risotto with chanterelles, presented in the photo above:

  1. Clean the mushrooms from dirt, rinse and cut into small pieces.
  2. Cut the onion into small cubes.
  3. Cut the garlic cloves in half and press down slightly with a knife.
  4. Disassemble the boiled chicken meat into fibers or cut it.
  5. Grate Parmesan on a coarse grater.
  6. Fry the chopped chanterelles in a deep dry frying pan. Drain off the excess liquid formed, add a third of the butter.
  7. Put the rest of the butter in the same frying pan (preferably cast iron) and melt.
  8. Remove 2 tablespoons of oil and set aside.
  9. Put pieces of garlic in the oil and remove after 2 minutes so that it does not accidentally fry. It is important for the garlic to give flavor.
  10. Put the onion there and simmer until transparent, without bringing it to ruddy.
  11. Next comes rice. Stir and pour in a glass of wine.
  12. As soon as the wine has evaporated, pour in the hot broth in portions. 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 the cooked chanterelles and chopped chicken breast to the rice.
  15. Remove the pan from the heat, add the deferred oil and grated Parmesan, stir.
  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 slightly crushed.

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 a dish:

  1. Peel and fry the nuts 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, add 1/3 of the oil and bring them to readiness.
  3. Put the mushrooms on a plate, put the rest of the butter in a container and let it melt completely.
  4. Pour finely chopped onion into a frying pan with butter and bring until transparent.
  5. Pour in rice, stir, pour in wine.
  6. After the wine has evaporated, pour in a ladle of hot vegetable broth.
  7. Pour in the broth until the rice is al dente.
  8. Add finely chopped hazelnuts, Parmesan cheese. Stir, salt.
  9. Serve, garnish with coarsely chopped nuts.

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

Risotto with chanterelles in a creamy sauce

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

  • Arborio rice - 200 g;
  • chanterelles - 300 g;
  • chicken broth - 1 l;
  • butter - 100 g;
  • cream - 100 g;
  • onions - 1 head;
  • grated Parmesan cheese - half a glass;
  • salt, pepper - to taste.


  1. Peel, rinse and chop the mushrooms.
  2. Put all the butter in a cooking container and melt.
  3. Add chopped onion.
  4. Add chanterelles to the onion and fry until all the water has boiled away.
  5. Put rice, mix everything, pour white dry wine. Wait until it boils away.
  6. Gradually add hot broth, stir constantly. Season with salt and pepper.
  7. As soon as the rice is ready, pour in the cream, grated Parmesan and mix again a minute before.
  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 in calories, although rice and mushrooms themselves are diet foods. Risotto nuts, cream, meat broths will add a special calorie content.

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

  • calorie content - 113.6 kcal;
  • proteins - 2.6 g;
  • fat - 5.6 g;
  • carbohydrates - 13.2 g

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


Of course, all adherents of Italian cuisine love 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 a particular type of rice. There is one secret: the rice should never be rinsed. Otherwise, the entire effect of the risotto will come to naught.

It is interesting that the risotto with chanterelles is served hot, but it tastes better if it cools slightly. Therefore, eat the dish starting from the edges and gradually reaching the middle.

Watch the video: Risotto with chanterelles and sage leaves. Mushroom risotto recipe (January 2023).

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