Wild Mushroom Risotto
Risotto is a timeless classic of the culinary world — creamy, comforting, and endlessly versatile. When made with wild mushrooms, it becomes something truly special. Whether with golden or blue chanterelles, or even earthy morels, each variety brings its own depth of flavour and character to the dish. Their forest-born aromas infuse every bite, creating a risotto that feels both familiar and elevated. Perfect for a winter gathering or a cozy evening at home, this wild mushroom risotto is sure to surprise and delight your guests.
Prep Time: 20min
Total Time: 1 hr 15
Serves: 4-6
Ingredients
- 40 g dried chanterelles (or 1 lb fresh chanterelles)
- 2 cups Arborio rice (or any short-grain rice)
- 3 Tbsp olive oil
- 1 onion
- 1 L chicken, beef, or vegetable stock (keep 2 extra cups ready if needed)
- ½ cup white wine
- 1 cup Parmesan cheese
- Salt & pepper
Preparation
This recipe is made with chanterelles, but you can easily adapt it with morels or whichever wild mushrooms you’ve foraged.
Rehydrate the dried chanterelles
Cover the dried chanterelles with 3 cups of warm water and soak for at least 40–45 minutes.
Strain them, keeping ½ cup of the soaking liquid. Mix this with the ½ cup of white wine. Reserve.
Chop the chanterelles and onion into small pieces and set aside.
Brown the onion and chanterelles, then add the rice
Heat olive oil in a large pot. Add the onion and chanterelles, cooking for 6–8 minutes until lightly browned.
Add the rice and stir-fry for 1–2 minutes, until the grains become slightly transparent.
Build the risotto, ladle by ladle
Pour in the wine–chanterelle liquid first and stir constantly.
When the rice begins to stick to the bottom, add one ladle of hot stock. Stir until absorbed.
Repeat this process, ladle by ladle, until the rice is creamy and cooked through.
Tip: Taste as you go — depending on your rice, you may need more or less stock.
Add the Parmesan and serve
When the rice is cooked to perfection, stir in the Parmesan cheese.
Mix well and cook for 1–2 minutes until the cheese melts into the risotto.
Serve immediately, warm and golden.
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