Chanterelle risotto

Chanterelle risotto


34 people made this

About this recipe: Savoury and cheesy. Superb vegetarian dish for dinner parties. You can substitute Pecorino Romano for Parmesan, and porcinis for chanterelles.

Christine M. Cook

Serves: 6 

  • 30g butter
  • 2 cloves garlic, chopped
  • 300g sliced chanterelle mushrooms
  • 30g butter
  • 450g Arborio risotto rice
  • 1.2L vegetable stock
  • 200g freshly grated Parmesan cheese
  • salt and freshly ground black pepper to taste

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a large frying pan over medium-high heat, melt 30g butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
  2. Meanwhile, melt remaining butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable stock approximately 125ml at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (1)


Used different ingredients. I used blue cheese instead of parmesan - gave it some oomph! - 10 Apr 2009

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