This creamy chanterelle and sage risotto is packed full of flavor blasted mushroom bites that explode when bitten into. Lock the doors, folks are gonna try and knock em down to get a bite of this stuff.

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I hope you don’t have stinky feet, cause this shit is gonna blow your socks off!

-PSA

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What is Risotto?

In a nutshell, risotto is rice cooked in stock. While this sounds simple, the details are everything. To make a proper risotto, you’re gonna need time, attention, and a few staples.

You can’t just use any rice. Risotto is most commonly made with a short grain rice called Arborio. Secondly you’ll need stock, cheese, and some veggies.

Slowly add warm stock to a skillet rice, and letting it soak up the liquid one ladle at a time. This will release its starchy goodness and create a silky plate of yum.

With this simple base, you can add all sorts of herbs, vegetables, and proteins to create some really special dishes.

This Chanterelle and Sage Risotto Recipe is one of our favorites. We hope you enjoy it too!

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What are the Best Mushrooms for Risotto?

Chanterelles aren’t in season? Don’t wanna spend top dollar on boogie mushrooms? Hey, we get it.

Frankie and I forge for our own Chanterelle’s every fall, so Chanterelles just make sense for us. But by all means, feel free to substitute your favorite fungi for this recipe.

Shiitake Mushrooms have a nice umami flavor that goes well with risotto. Likewise, Cremini mushrooms have a great meaty flavor that will appease both vegetarians and omnivores.

Porcini, Oyster, and Morels are great options to. It really depends on your preferred flavor profile, what’s in season, and how much money you wanna spend.

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CHANTERELLE RISOTTO

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Ingredients for Chanterelle Risotto

Okay, go gather these easy to find ingredients to make this chanterelle and sage risotto recipe. Go, go now!

• RICE: Here in the states, Arborio rice is most commonly used and easily found at most grocery stores. Carnaroli and Vialone Nano are other options.

• WINE: Making risotto is a great excuse to drink wine. You need less than a cup for this recipe, but it’s an absolute must have. So buy yourself a decent dry white, reserve a cup, and enjoy the rest! Oyster Bay is widely available, delicious, and affordable.

• STOCK: I really suggest leaning into the fungi and using a mushroom stock. Heres our own Chanterelle Mushroom Stock Recipe. Chicken or Vegetable stock are perfectly acceptable substitutions.

• VEGGIES: You’re gonna need an onion and some garlic for this chanterelle risotto recipe. I use a white onion, but red or yellow will work too.

• HERBS: A lot of folks will use parsley in their risotto, but I love pairing mushrooms with the minty, earthy aroma of thyme and sage.

• CHEESE: If you’re making risotto, you can’t forget the cheese. Add it with the last ladle of stock and fold in. It’s gonna take the creamy factor over the top. I like Pecorino Romano, but Parmesan cheese is usually the go to.

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How to Make Chanterelle Risotto

Risotto can be intimidating, but it shouldn’t be. It just requires a little love and attention. Follow these steps to make this chanterelle risotto.

Step 1: Heat Stock

First off, grab a nonstick skillet and a medium sized pot. Heat up your stock so it is warm and just slightly simmering. Over medium heat, add your oil to the skillet and toss in the onion. Let it sweat, 3-4 minutes.

Step 2: Sauté Veggies

Throw in your diced mushroom cubes and turn the heat up high to help the mushrooms sweat out their juices. 3-5 minutes. Then add half of your herbs and the garlic. Stir until fragrant, about a minute. Season with salt and pepper.

Now here comes the important part.

Step 3: Add Rice & Wine

Turn the heat down to medium/high and add the rice. Once you hear the rice begin to crackle add the wine and stir until you can no longer see the wine in the pan.

Step 4: Stock & Stir

Add enough stock to cover the rice. The rice is going to soak up all the stock, and start to become thick. Continue adding stock a ladle or two at a time. The key is to slowly continue adding more stock whenever you see the liquid being almost completely absorbed. Keep ladling and stirring vigourously. Don’t let the rice stick to the bottom of the skillet, stir stir stir!

Once the rice is tender, taste and season it your liking. Add a final ladle of stock, the remaining herbs, and the cheese. Remove from heat and fold everything together.

Spoon the mixture into bowls and serve immediately!

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Can you freeze Chanterelle Risotto?

Chanterelle risotto is never gonna taste as good as it did the first time you cooked it, that’s just a fact. When you store the leftovers you lose a lot of the moisture content and tend to end up with a super dry mess.

If you can’t find a hungry neighbor, or that secret stomach compartment, and you know you won’t eat the leftovers within the next few days, you can freeze it.

Just plan ahead and freeze it sooner than later to retain as much of the liquids as possible. Take it out of the freezer the night before and let it de thaw in the fridge or in a sink of cool water.

Follow my reheating instructions below.

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How to reheat Chanterelle Risotto

Leftovers happen and nobody wants to be wasteful. So if you find yourself with extra risotto, here’s some options for you.

Take your chanterelle risotto leftovers out of the fridge 20 minutes or so before you’re ready to reheat. Heat a skillet over medium heat, add some butter, stock, or water and your leftover risotto. Stir in the liquids adding more until you achieve your desired creamy consistency.

Adding more cheese helps with this. Who doesn’t want more cheese?

If you’re really in a pickle and need food in your face fast, you could reheat in the microwave. Just add the stock or water and reheat in short intervals, 30-45 seconds. Stir and repeat until you get it to an acceptable place.

Finally, what I highly recommend doing with your Chanterelle Risotto leftovers, is to make Risotto Cakes out of them. It’s super simple and so delicious. Crispy on the outside and creamy on the inside. Say goodnight!

Here’s my Wild Mushroom arancini Recipe.

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Chanterelle Risotto Leftovers

So this chanterelle risotto makes enough to have leftovers. We highly suggest using some of those leftovers to make our delicious Wild Mushroom Arancini Recipe. If you make it let us know what you think!

Once the risotto has cooled, transfer it to an airtight container and store it in the fridge. This will help to keep the risotto fresh and prevent it from drying out. Use the risotto within 3-4 days.

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Chanterelle Risoto FAQ’s

How do you pronounce “risotto”?

The correct pronunciation of “risotto” is “ree-SAWT-toh”.

What do you serve with risotto?

Risotto is a versatile dish that can be served as a main course or a side dish. It pairs well with a variety of proteins such as chicken, beef, or seafood, as well as with vegetables and salads.

Is risotto healthy?

Risotto can be a healthy option as it is made with whole grain Arborio rice, which provides some nutritional benefits. However, it is also high in calories and fat due to the addition of cheese and butter, so it should be enjoyed in moderation as part of a well-balanced diet.