Chanterelle risotto

    50 min

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

    39 people made this

    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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    Average global rating:

    Reviews in English (33)


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


    This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed to dry it up and make it too salty. Other than that, it was great!!  -  28 Dec 2004  (Review from Allrecipes US | Canada)


    This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two of us, and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy, yet al dente risotto. You could use more chanterelles than stated here, or even add other mushrooms, I’m sure that would be very yummy. Also make sure you don’t use that hideous Parmesan powder stuff, it will ruin the experience, so who ever uses that should not give a bad review. I also put some freshly shredded Italian parsley on my portion. My man doesn’t like it much, but I think it tastes great.  -  13 Oct 2010  (Review from Allrecipes US | Canada)