Shiitake and Chanterelle Risotto
Creamy Arborio risotto with shiitake mushrooms, golden chanterelles, thyme and Parmesan.
Ingredients
- Risotto — 2½ cups Arborio Rice
- Risotto — ½ lb Shiitake Mushrooms (Stems Removed, Thinly Sliced)
- Risotto — 1 lb Fresh Chanterelle Mushrooms (Cleaned and Torn into Bite-Sized Pieces)
- Risotto — 1 Shallot (Minced)
- Risotto — 5 Garlic Cloves (Minced)
- Risotto — 2 Tbsp Fresh Thyme (Minced)
- Risotto — 1 cup Scallions (Finely Chopped)
- Risotto — 2 qts Gluten-Free Low-Sodium Chicken Broth
- Risotto — ½ cup Dry White Wine
- Risotto — ¼ cup Parmesan Cheese (Grated)
- Risotto — 3 Tbsp Extra Virgin Olive Oil (Divided)
- Risotto — 2 tsp Kosher Salt (Adjust to Taste)
- Risotto — 1 tsp Coarse Ground Black Pepper
Method
- SAUTÉ THE CHANTERELLES: Clean and trim the chanterelles and tear larger ones into bite-sized pieces. Heat 1 Tbsp olive oil over medium-high heat. Cook the mushrooms in batches in a single layer for 5–7 minutes per batch, until their moisture evaporates and they turn lightly golden. Set aside, reserving some for garnish.
- WARM THE BROTH: Bring the chicken broth to a gentle simmer in a separate saucepan and keep warm.
- BUILD THE BASE: Heat the remaining 2 Tbsp olive oil in a large pan over medium heat. Cook the shallot, garlic and thyme for 2–3 minutes, stirring. Add the shiitakes and cook for about 5 minutes, until softened.
- TOAST THE RICE: Add the Arborio and stir for about 3 minutes. Add the wine, salt and pepper and stir until the wine is mostly absorbed.
- ADD THE BROTH: Add about 1½ cups warm broth and stir frequently until mostly absorbed. Continue adding broth about 1 cup at a time, letting each addition absorb before the next. Cook for about 20–30 minutes, until the rice is al dente and creamy. Use only as much broth as needed. Fold in the chanterelles during the final 3–5 minutes.
- FINISH: Reduce to low and stir in the Parmesan and scallions for 1–2 minutes. Adjust seasoning and loosen with warm broth as needed. Garnish with the reserved chanterelles.