Name: Chanterelle Risotto
Yield: 4 Servings
Cuisine: American
Ingredients: Freshly grated nutmeg; White pepper; 12 ounces chanterelle mushrooms, chopped; 1 heaping cup arborio or carnaroli rice; ½ cup grated Parmigiano-Reggiano cheese; 1½ cups dry white or red wine, or vermouth; 1 tablespoon olive oil; 5 tablespoons unsalted butter, divided; ⅓ cup minced shallots or yellow onions; 4 cups chicken stock or vegetable broth; 1 bay leaf; Salt

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I started foraging for mushrooms as part of my love for hiking. As an artist, I am fascinated by the morphology and ecology of mushrooms—and I love to eat them. I have honed this dish to perfection, thanks to a few years of really bountiful California golden chanterelles, which allowed me to experiment with the recipe. This recipe is also excellent made with black trumpets or any other kind of mushroom. In a good season, feel free to increase the number of chanterelles in this dish.