Chanterelle Risotto
This creamy Chanterelle Risotto is pure comfort with an elegant twist. Golden chanterelles, Parmesan and fresh thyme come together with a splash of cream for a risotto that somehow feels special but is wonderfully simple to make. The rice cooks slowly in broth and white wine until beautifully creamy and al dente, while pan-fried chanterelles bring their distinctive earthy, slightly peppery flavour to every spoonful.
It’s the kind of comforting mushroom risotto that feels special enough for a dinner with friends but is straightforward enough to make whenever chanterelles are in season.
Ingredients for Chanterelle Mushroom Risotto
The ingredient list for this chanterelle risotto is refreshingly simple. This is really about letting those golden mushrooms shine, with a few classic risotto ingredients doing the supporting work.
- Fresh chanterelles: The star! Their delicate, earthy, slightly peppery flavour is what makes this risotto so good. Use a mushroom brush to remove any dirt and then trim the ends; if they need rinsing, do it quickly and dry them well.
- Arborio or Carnaroli rice: Both are great for risotto. Carnaroli stays especially firm and al dente while still giving you that gorgeous creamy texture.
- Vegetable or chicken broth: Keep it hot while you cook. Adding hot rather than cold broth helps the rice cook evenly.
- Shallot and garlic: A mellow aromatic base that adds flavour without taking over from the chanterelles.
- Dry white wine: Adds brightness and just enough acidity to balance all that creamy richness.
- Butter and olive oil: Perfect for getting the mushrooms golden and building a flavourful base for the rice.
- Fresh thyme: Chanterelles and thyme just belong together. It brings a subtle woodsy freshness to the dish.
- Parmesan and cream: The finishing touches. Parmesan adds salty, savoury depth, while a small splash of cream makes everything extra silky.
- Salt and black pepper: Season as you go, but save the final adjustment until after adding the Parmesan.
Make This Creamy Chanterelle Risotto in 3 Easy Steps
Making creamy chanterelle risotto is easier than you might think. The secret is to brown the mushrooms first, then give the rice a little time and attention.
- Brown the chanterelles: Sauté the mushrooms in butter and olive oil until golden. Set aside, saving a few of the prettiest ones for topping.
- Cook the risotto: Sauté the shallot, garlic and thyme, then toast the rice and deglaze with white wine. Gradually add the hot broth, stirring regularly, until the rice is creamy and al dente.
- Finish and serve: Fold in the chanterelles, then stir in Parmesan and cream. Spoon into bowls and finish with the reserved mushrooms, fresh thyme and extra Parmesan.
Get the exact ingredient quantities in the printable recipe card below.
Here’s how to get it just right
Chanterelle Risotto FAQs
With the answers to these common questions, making this risotto is even easier.
Why You’ll Love This Chanterelle Risotto
This chanterelle risotto is one of my favourite ways to enjoy these beautiful seasonal mushrooms. It’s simple, comforting and just a little bit special. Here’s why I think you’ll love it:
- Those chanterelles! Buttery, golden and a little peppery, they’re absolutely the star here.
- It’s properly creamy. Silky rice, Parmesan and just a splash of cream make every spoonful rich and luscious.
- The flavours just work. Thyme, garlic and white wine are simple additions, but they bring out the best in the mushrooms.
- It looks impressive, without the fuss. This is exactly the sort of dish I’d happily serve to friends with a crisp green salad and a bottle of wine.
- And yes, the stirring is worth it. Put on some music, pour yourself a glass of that wine and enjoy the process. The reward is a seriously good bowl of risotto.
More Chanterelle Recipes to Try
If you love the earthy flavour of chanterelles, there are a few more recipes worth trying. My Pasta with Chanterelle Mushrooms is an easy, comforting way to enjoy them, while fried Potatoes with Chanterelles is one of my personal favourites — simple, hearty and so good. And for something quick, try my Omelette with Chanterelles & Goat’s Cheese, a delicious choice for brunch, lunch or an easy dinner.
Creamy Chanterelle Risotto with Thyme
Ingredients
- 900 ml vegetable or chicken broth
- 350 g fresh chanterelles, cleaned, larger mushrooms halved
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 250 g Arborio or Carnaroli risotto rice (about 1 1/4 cups)
- 125 ml dry white wine (1/2 cup)
- 1 teaspoon fresh thyme leaves, plus extra to serve
- 40 g Parmesan, finely grated, plus extra to serve
- 60 ml double cream
- sea salt and freshly ground black pepper, to taste
Instructions
- Warm the broth: Pour the broth into a saucepan and keep it hot over low heat while you prepare the risotto.
- Cook the chanterelles: Heat the butter and 1 tablespoon olive oil in a large, deep non-stick skillet over medium-high heat. Add the chanterelles and cook for 5–7 minutes, stirring occasionally, until their released liquid has evaporated and the mushrooms are lightly golden. Season lightly with salt and pepper. Transfer to a plate and set aside.
- Sauté the aromatics: Reduce the heat to medium and heat the remaining 1 tablespoon olive oil in the same pan. Add the shallot and cook for 3–4 minutes, until soft and translucent. Add the garlic and thyme and cook for a further 30 seconds, stirring.
- Toast the rice: Add the rice and cook for 1–2 minutes, stirring to coat the grains in the oil, until the edges begin to look slightly translucent. Pour in the wine and simmer, stirring, until it is almost completely absorbed.
- Cook the risotto: Add the hot broth one ladleful at a time, stirring regularly and allowing each addition to be mostly absorbed before adding more. Continue for about 15 minutes, adjusting the heat as needed to maintain a gentle simmer.
- Add the chanterelles: Stir in most of the cooked chanterelles, reserving some for garnish, and continue cooking, adding more broth as needed, for another 3–5 minutes, or until the rice is creamy but still al dente.
- Finish the risotto: Remove the pan from the heat and stir in the Parmesan and cream until well combined and creamy. Season to taste with salt and freshly ground black pepper. If the risotto is too thick, stir in a splash of hot water or broth until it reaches a creamy, slightly loose consistency.Divide between bowls and top with the reserved chanterelles, extra Parmesan and fresh thyme leaves. Enjoy!
Nutrition
Notes
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