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Risotto Chanterelles

Risotto Chanterelles
Risotto can be made with mostly any vegetable or mushrooms and flavor – use 'Arborio' rice and hot water or broth to add to the rice, simmer on low flame while stirring – that's all!


(4 portions)

  • 1 medium sized onion, or small leek, fine chopped
  • 2 tbs butter
  • 350 g Risotto rice (Arborio rice)
  • 2dl dry white wine (6 ½ ounces)
  • approx. 1 quart (1 liter) hot water
  • 1 can of chanterelles mushrooms (or 2 cups of fresh mushrooms, cleaned and cut in pieces, or frozen mushrooms)
  • pepper
  • 1 tbs salt
  • 50 g Parmesan cheese
  • 1 tbs butter


(ca 35 min.)

Glaze the fine chopped onion or leek in the butter (not too hot!) for ca 1 min.

Add the rice and while stirring glaze it for few minutes.

Add the wine.

Pour some hot water (or broth) to cover the rice with some liquid, keep on stirring and adding water to keep the rice always slightly covered in liquid, for about 20  minutes until the rice is 'al dente' (with a bite-feel, not all mushy).

Remove the rice from the flame and stir in some grated Parmesan cheese and 1 tbs butter.

Serve in preheated plates and Parmesan cheese to add.

Recipe Variations:

  • Use a small leek instead of the onion.
  • Use other mushrooms, such as porcini or a mix of mushrooms.
  • Use 1 tbs olive oil instead of butter.
  • Add ½ cup frozen green peas.

Risotto with chanterelles and white wine

To enrich

Add 2 tbs sour cream or cream shortly before serving.



Rice Portion Measure

Rice (for main course or mash) about 70-100g gross weight
Rice (as side dish) about 50g gross weight
Rice (added to a soup) 1 tbs (10-15g) gross weight

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