Risotto with chanterelles: how to cook, step-by-step recipes with photos

Content

1 How to cook risotto with chanterelles
2 Chanterelle risotto recipes
3 Calorie content of risotto with chanterelles
4 Conclusion

Risotto is an amazing invention of Italian cuisine, which cannot be compared with pilaf, or even more so with rice porridge. The taste of the dish is stunning, as it becomes unclear how such a tasty and unusual dish is obtained from simple ingredients. The answer lies in the cooking technology, as well as in choosing the right rice. Risotto with chanterelles or other mushrooms is a classic.

How to cook risotto with chanterelles

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

Although risotto is an ingenious dish, it is quite possible to make it at home. You just need to arm yourself with knowledge. The first thing you need to do is choose the right rice. Rice varieties such as Arborio, Vialone Nano and Carnaroli are most suitable for the dish. The starch content in them is quite high; when cooked, it gently envelops each grain, giving the dish a creamy, soft texture.

Interestingly, the rice does not cook inside, remaining somewhat raw. This state of the dish is called “al dente”, that is, the product inside is slightly undercooked.The homeland of risotto is Northern Italy, where butter is preferred to olive oil.

Advice! To make the risotto tasty and aromatic, the dish should be stirred constantly 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. Beef broth is considered one of the best, while chicken, vegetable, and fish broths will perfectly complement the dish. The main thing is that it is fresh and not concentrated, otherwise the flavors of the thick broth will be too intense for the 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 you also need to know how to prepare.

To do this, take an onion, celery root or stalks, carrots, bay leaves, black peppercorns, cilantro, dill and parsley per liter of water. Bring everything to a boil, simmer for a few more minutes and turn off the heat. As in the case of meat broth, it can be left in this form overnight and only strained 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 pan with the broth should be 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, except red, are suitable for the dish.

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

Step-by-step recipe for making chanterelle risotto, shown in the photo above:

Clean the mushrooms from dirt, rinse and cut into small pieces.
Cut the onion into small cubes.
Cut the garlic cloves in half and press lightly with a knife.
Break the boiled chicken meat into fibers or cut it into pieces.
Grate Parmesan on a coarse grater.
Fry the chopped chanterelles in a deep, dry frying pan. Drain off the excess liquid formed and add a third of the butter.
In the same frying pan (preferably cast iron), put the rest of the butter and melt.
Remove 2 tablespoons of oil and set aside.
Place pieces of garlic in the oil and remove after 2 minutes so that they do not accidentally fry. It is important that the garlic gives off flavor.
Put the onion there and simmer until transparent, without turning brown.
Next comes rice. Stir and pour in a glass of wine.
As soon as the wine has evaporated, pour in hot broth in portions. When one portion (one ladle) is absorbed into the rice, add the next one and so on.
Taste the rice. The Arborio variety takes about 18-20 minutes to cook.
Return the cooked chanterelles and chopped chicken breast to the rice.
Remove the pan from the heat, add the reserved oil and grated Parmesan, stir.
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. The hazelnuts should be crushed a little.

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:

Peel the nuts and fry in a dry frying pan. Divide into two parts, chop one coarsely and grind the other in a blender.
In the same frying pan, dry the mushrooms, drain off any excess moisture, add 1/3 of the oil and cook until cooked.
Transfer the mushrooms to a plate, put the rest of the butter in a container and let it melt completely.
Add finely chopped onion to the oil in a frying pan and cook until transparent.
Pour in rice, stir, pour in wine.
After the wine has evaporated, pour in a ladle of hot vegetable broth.
Pour in the broth until the rice is al dente.
Add finely chopped hazelnuts and Parmesan cheese. Stir, add salt.
Serve, garnished with coarsely chopped nuts.

Since nuts were used in the recipe, they gave the dish more calories and a delicious taste.

Risotto with chanterelles in creamy sauce

This recipe turns out to be especially tender, because cream is also added to all 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;
onion – 1 head;
grated Parmesan cheese - half a glass;
salt, pepper - to taste.

Preparation:

Peel, rinse and chop the mushrooms.
Place all the butter in a cooking container and melt.
Add chopped onion.
Add chanterelles to the onions and fry until all the water has evaporated.
Add rice, mix everything, pour in dry white wine. Wait until it boils away.
Gradually add hot broth, stirring constantly. Salt and pepper.
As soon as the rice is ready, a minute before pour in the cream, grated Parmesan and mix everything again.
Remove from heat and garnish with herbs.

The dish is ready.

Calorie content of risotto with chanterelles

Since the recipe uses butter, the risotto turns out to be quite high in calories, although the rice and mushrooms themselves are dietary products. Nuts, cream, and meat broths will add special calories to the risotto.

On average, the nutritional value per 100 g of 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 caloric content is fully consistent with healthy eating standards.

Conclusion

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, through trial and error, you can make a choice in favor of one or another variety of rice. There is one secret: rice should never be washed. Otherwise, the entire effect of the risotto will disappear.

Interestingly, risotto with chanterelles is served hot, but it becomes tastier if it cools slightly. Therefore, they eat the dish starting from the edges and gradually reaching the middle.