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Chanterelle Mushroom Risotto with Corn and Thyme

Recipe Date:
August 29, 2016
Cook Time:
Imperial (US)

Serves 8
1 pound of Chanterelle mushrooms
1 1/2 C cooked corn kernels
2 T olive oil
1 C finely chopped yellow onions
2 C Carnaroli rice
1 C dry white wine
7 C hot chicken stock
1 C freshly grated parmesan-reggiano cheese
3 oz butter
1/2 t freshly chopped thyme

Clean Chanterelle mushrooms and heat 1 T of oil in a small sauté pan. Add Chanterelles to oil and sauté until cooked. Add chopped thyme. Turn off the heat and let rest for 1 minute. Remove the mushroom mixture and reserve. In a Dutch oven or large stock pot, sauté the onion over medium heat. Heat until the onion is soft and translucent without any color. Heat your chicken stock while the onion is sweating. Add the rice to the onion and continue to stir (there should be no color on the rice). Deglaze with white wine and stir until all wine is absorbed. Begin to add your heated chicken stock a 1/2 cup at a time. Do not add more stock until the previous stock has been completely absorbed by the rice. Stir constantly after you add the liquid to develop the desired texture. It is important to continue to scrape the sides and bottom of the bottom clean while you stir to prevent scorching. When all the liquid is gone, the rice should be cooked, and should be a good texture, provided the liquid was added as mentioned above. Once cooked, fold in the mushrooms, corn, parsley, butter and cheese. Adjust the seasoning to your taste with salt and freshly ground pepper. Serve immediately.

Pair with Red Hills Estate Pinot Noir


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