Risotto with Chanterelles Risotto with Chanterelles

Photography: Tango Photography | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 50 minutes
  • Portion size 6 servings



In saucepan, bring broth just to boil. Reduce heat; cover and set aside.

In large skillet, heat butter over medium heat; sauté mushrooms until golden brown, 4 to 5 minutes. Set aside.

In large saucepan, heat oil over medium heat; sauté shallot until slightly softened but not coloured, 4 to 5 minutes. Add rice, stirring until well coated. Stir in wine; cook, stirring constantly until all of the liquid is absorbed 3 to 4 minutes.

Add broth, 1⁄2 cup at a time, stirring constantly until all of the liquid is absorbed before adding the next addition, until rice is creamy and tender, about 20 minutes. Stir in mushrooms. Remove saucepan from heat; stir in Parmesan and crème fraîche. Season with salt and pepper to taste.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 4 g
  • Sodium 260 mg
  • Protein 9 g
  • Calories 310
  • Total fat 13 g
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 39 g
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Lunch & Dinner

Risotto with Chanterelles