Creamy Wild Mushroom Risotto

4.6
(45)
32 Reviews
3 Photos

This savory wild mushroom risotto uses dried chanterelles. It's delicious topped with tangy Gorgonzola cheese.

Submitted by Rebcamuse
Updated on October 2, 2023
3
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 ounces dried chanterelle mushrooms

  • 1 ½ teaspoons butter

  • 1 teaspoon truffle oil (Optional)

  • 1 chopped onion

  • 2 shallots, minced

  • 1 clove garlic, minced

  • 3 ounces sliced fresh button mushrooms

  • 1 (12 ounce) package Arborio rice

  • ½ cup dry white wine

  • 1 quart hot chicken stock

  • 2 tablespoons heavy cream

  • 2 tablespoons crumbled Gorgonzola cheese, or to taste

  • ground black pepper to taste

Directions

  1. Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.

  2. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.

  3. Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.

  4. Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.

  5. Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

Nutrition Facts (per serving)

321 Calories
9g Fat
44g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 321
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 23mg 8%
Sodium 413mg 18%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 9%
Total Sugars 9g
Protein 11g 22%
Vitamin C 5mg 6%
Calcium 63mg 5%
Iron 3mg 18%
Potassium 618mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.