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Porcini and Chanterelle Risotto Recipe

Porcini and Chanterelle Risotto

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Average Rating:

Total Reviews: 15

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  • on April 09, 2012

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    Superb! The only change I made was to simmer the mushrooms in the chicken stock and then use the stock for the risotto. In the end, I sautee the mushrooms on clarified butter or olive oil and add to the risotto when almost done. This allows for a relatively firm consistency of the same. Truffle oils does well if you do not have white truffles (expensive...

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  • on October 09, 2011

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    A recipe that takes time, but is definitely worth the work and the wait! Not hard, jut time consuming to stir the stock into the rice. Just moved to Oregon where mushrooms are available at the local farmer's market.I only used Chanterelles and cut the recipe by 1/4. It had a lovely, almost nutty taste and I will be making this one again!

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  • on August 25, 2011

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    OMG, I am still chugging spoon fulls into my gob. This master of delicacy has given my taste buds a major food gasm! I have tasted many Risottos in my life, but this one beats them all. I only used Crimini and regular white shrooms due to shortage of exotics in the Los Angeles community. Preparation time was also only about an hour, compared to the three indicated.
    Man oh man! Tyler really knows how to bring great flavors to the plate !!!!

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  • on December 15, 2010

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    Oh my goodness this was AMAZING

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  • on November 30, 2010

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    Delicious! I used chanterelle and crimini mushrooms and added shrimp to make it a main dish.

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  • on February 16, 2009

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    I made this risotto for a dinner party and was really impressed with it. It's definitely kind of on the time consuming side, but SO worth it. Not at all a difficult dish, but you've got to be patient. The flavor of the mushrooms is unlike anything I've ever had, and the risotto itself is the perfect consistency. The notes about timing during cooking were perfect. I needed to make it ahead of time, which worried me a little. I cooked it in an ovenproof pan and reheated for about 35 minutes at 325 degrees. I stirred in some cream to smooth it out and added a touch of white truffle oil (I didn't have actual truffles and it was perfect. Even though it's meatless, I could definitely go for this as an entree. The leftovers have been wonderful.

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  • on January 26, 2009

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    Although the results totally make up for it, this dish will take time and patience. The flavor of the risotto is out of this world, I served with a pork loin mrinated with fresh thyme, garlic, white wine and fresh rosemary everyone went crazy. I opened the door to let the apartment breath and my neighbour came out hers asking what was I cooking. The flavors marry extremely well together. I did not have the chanterelles nor the truffle oil which would've made it even better! But believe me nobody could tell that it was missing ingredients. Including a good friend of mine whose wife is a chef!

    Only one draw back to this dish, my wife wants me to make ALL the time.

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  • on October 28, 2008

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    I love making risotto and found some fresh chanterelles at a decent price so I tried this version. The only things I did differently was to use all chanterelles, and I added some of my favorite fennel sausage that I had precooked. I also used a tasty sparkling brut for the wine, cause that's what I had. Everyone at the dinner party said it was the best they'd ever had.

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  • on November 20, 2007

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    This recipe was time consuming but the result was very good. It has a wonderful taste and texture to the dish.

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  • on November 18, 2007

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    This is an amazing dish. I changed it a bit to make it less expensive and a bit easier. I used canned chicken broth instead of homemade stock and used 1/3 cup chanterelle mushrooms (at 20.00/lb. it was best and dried porcini that I rehydrated (I used the fluid in addition to the stock. This recipe takes alot of time (as do risooto's in general but it is well worth the time.

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