How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chanterelle, Oyster And Dried Porcini Mushroom Risotto?

You need 14 ingredients. The key ingredients include: 1 1/2 cups arborio rice, 4 1/4 cups vegetable stock good, 4 red onions mediums, peeled and finely diced, 4 cloves garlic fresh, peeled and finely diced, and more.

Is Chanterelle, Oyster And Dried Porcini Mushroom Risotto suitable as seafood?

Yes, Chanterelle, Oyster And Dried Porcini Mushroom Risotto falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Chanterelle, Oyster And Dried Porcini Mushroom Risotto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chanterelle, Oyster And Dried Porcini Mushroom Risotto Recipe

Name: Chanterelle, Oyster And Dried Porcini Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 4 1/4 cups vegetable stock good; 4 red onions mediums, peeled and finely diced; 4 cloves garlic fresh, peeled and finely diced; 6 3/4 tablespoons dried porcini mushrooms; 6 3/4 tablespoons dry white wine; 2/3 pound oyster mushrooms; 7 ounces chanterelles; 1/2 bunch Italian parsley fresh, washed and cleaned, patted dry on kitchen paper, and cut; extra-virgin olive oil a fruity one; 1/2 cup grated Parmesan cheese freshly; sea salt to taste; black pepper to taste; 2 tablespoons butter

1

Take a pot for the stock. Bring to the stock to the boil. When the stock is super hot, pour in a pot and add the dried pocini's. Let them sit in there for about 15 minutes so that the mushrooms can soak up the aroma's. They will swell too. The stock will be brown and dark now.

2

In a large cooking pot, add 2 to 3 tablespoons of the fruity Extra Virgin Olive Oil and let it heat up on medium heat. When hot, add the 1 of the diced onions and about 2 pieces of diced garlic. Fry for about 2 to 4 minutes. Stir frequently. Now, add the arborio rice and fry for 2 to 3 minutes.

3

Sieve the stock. Wrench the swollen porcini's, so that most of the liquid is squeezed out; save the juice and pour it into the rest of the stock. Keep the stock warm. Cut the dried swollen porcini's into pieces. Add them to the rice mix. Stir well. Fry for about 1 minute.

4

Now, add the wine. Stir well on medium heat & let the wine evaporate a bit. Add a bit of the stock to the risotto, stirring constantly until the rice has absorbed the stock, then repeat the process until all the stock all has been used up. This will take about 20 to 25 minutes or until the rice has cooked. Stir frequently & watch the rice very carefully. When ready, taste! It has to taste fab! Put the cooking pot off the fire but add a lid on top to keep hot.

5

On the same fire, heat a large non stick pan and add 2 to 3 tablespoons of olive oil on medium heat. Now, add the rest of the cut up onions and the rest of the garlic into the pan. Fry for about 2 to 4 minutes. Add the cut up chanterelles, the cut up oyster mushrooms and fry for about 3 to 5 minutes until they are cooked through. Add some sea salt, only a bit because the Parmesan cheese already will be salty and fresh grinds of black pepper. Taste again!

6

Now, add the chopped Italian parsley and turn the heat off. Finally, add the onion, garlic and mushroom mix to the risotto pot & carefully mix everything.

7

Taste again and adjust seasoning accordingly. Remove from heat and add the grated Parmesan and 2 tablespoons of butter. Mix gently. Place a cooking lid on top & wait for about 2 to 3 minutes so the the flavours can soak in,...

8

Enjoy with the same dry white wine in your wine glass!

Chanterelle, Oyster And Dried Porcini Mushroom Risotto

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