Porcini and chanterelle risotto is a creamy and very delicious mushroom risotto. Try to serve this as an appetizer for 4 people or as a main course for 2. I like to use fresh porcini and chanterelle mushrooms since they, in my opinion, have a way stronger taste than if they were dried. The rice used for risotto is called arborio or carnaroli since the rice is short and thick and is especially suitable for risotto.
Risotto is an Italian rice dish cooked in stock and wine and often made with vegetables, mushrooms, fish, or meat. Risotto and mushrooms go very well together, and it is probably the most known way of making risotto.
You can also replace the chanterelles and porcini mushrooms with other wild or cultivated mushrooms or simply add a mix of different edible mushrooms.
Porcini and Chanterelle Risotto
- 2 ½ cups (6 deciliters) chicken stock
- 2 tablespoons butter
- ½ onion, finely chopped
- 1 cup (2 deciliters) risotto rice, arborio
- 7 oz (200 grams) fresh porcini and chanterelle mushrooms
- ½ cup (1 deciliter) white wine
- 1 oz (30 grams) parmesan cheese, grated
- Salt and pepper
- In a small saucepan, heat up the chicken stock and leave it over low heat with a lid on.
- In a large pot, melt 1 tablespoon of butter.
- Add onion and saute until fragrant (30 seconds). Add rice and cook for about 5 minutes over medium heat (do not let the rice take color).
- Add white wine, porcini, and chanterelle mushrooms. Stir and wait until the wine has evaporated.
- Add a bit of chicken stock at a time and stir. Make sure not to add new stock before the stock has evaporated. Continue until all stock is used. The risotto needs to cook for a total of 20-30 minutes. If you run out of stock before the risotto is done, add instead a bit of boiling water.
- When the risotto is done, remove from heat. Add 1 tablespoon of butter, grated parmesan cheese, and stir. Put on a lid and wait for 2 minutes.
- Season with salt and pepper and serve immediately.