The Yellow Chanterelle (Cantharellus cibarius) is famous for its bright color and delicate notes of apricot and black pepper. When using them whole, you preserve their beautiful shape and firm, meaty texture, which makes this risotto look as stunning as it tastes.
Ingredients:
Fresh Whole Yellow Chanterelles: 300g (small to medium ones are best kept whole).
Arborio or Carnaroli Rice: 300g.
Dry White Wine: 150ml (e.g., Pinot Grigio or Sauvignon Blanc).
Vegetable Stock: 1.2L (kept warm on the stove).
Shallots: 2 small, finely diced.
Butter: 50g (chilled and cubed).
Parmigiano-Reggiano: 60g, freshly grated.
Wild Garlic or Garlic: 1 clove, minced.
Fresh Thyme: 2-3 sprigs.
Extra Virgin Olive Oil: 2 tbsp.
Sea Salt & White Pepper: To taste.
Instructions:
Preparation: Clean the whole chanterelles carefully with a soft brush. Avoid water if possible. If they are large, you can tear them lengthwise, but try to keep them whole for the visual effect.
The Sauté: Heat a large pan with 1 tbsp of olive oil. Add the chanterelles and sauté over medium-high heat until they release their moisture and turn golden-brown (about 5-6 minutes). Add half the thyme and a pinch of salt. Remove from the pan and set aside.
The Base: In the same pan, add the remaining oil and a small knob of butter. Sauté the shallots until translucent. Add the rice and toast it for 2 minutes until the edges are transparent.
Deglaze: Pour in the white wine. Stir constantly until the liquid is fully absorbed.
The Risotto Process: Start adding the warm stock one ladle at a time. Stir frequently; this releases the starch and makes the risotto creamy. Wait for the liquid to be absorbed before adding the next ladle.
Combine: When the rice is al dente (usually after 18-20 minutes), stir the sautéed whole chanterelles back into the pan.
Mantecatura: Remove from heat. Vigorously stir in the cold butter cubes and the grated Parmesan. This creates the signature silky texture. Season with salt and a hint of white pepper.
Serve: Plate immediately. Garnish with a few extra chanterelles on top and fresh thyme leaves.
Gourmet Tip:
“To keep the Chanterelle’s iconic shape, don’t overcook them in the risotto. Sautéing them separately and adding them at the very end ensures they stay firm and vibrant, providing a beautiful contrast to the creamy rice.”
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