Risotto with Chanterelles recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and works well in sautéing.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

chanterelle mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms provide a similar texture and flavor.

Heat vegetable broth in a saucepan over low heat.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in arborio rice; cook for 2-3 minutes until lightly toasted.

Pour in white wine; cook until absorbed, stirring frequently.

Add broth one ladle at a time, stirring constantly until absorbed before adding more.

After about 15 minutes, add sliced chanterelle mushrooms to the risotto.

Continue adding broth and stirring until rice is creamy and al dente, about 5-10 minutes more.

Remove from heat; stir in butter and grated parmesan cheese until melted.

Season with salt, black pepper, and lemon juice to taste.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens