Risotto with autumn chanterelles

Ever thought of nature as your pantry? Take a walk on the fields or in the woods from early spring ‘til late autumn and you’ll always find something that can contribute to a healthy and delicious dinner – and also at no cost at all. Bread, soup or pesto made of the first nettles, a salad of tender dandelion leaves, nuts, all kind of berries, from the first wild strawberries ‘til the late lingonberries, and mushrooms.

One of the best things about autumn is when the autumn chanterelles appear. Their brownish yellow color makes it difficult to spot them at first, but once you find the first one you only need to look around and realize that they are growing everywhere.
Dried and crushed the chanterelles is a great seasoning for soups and the whole ones, dried or frozen, can be used in a good sauce, in stews or, as here, in a good risotto.

Risotto with autumn chanterelles

Serves 4-5

  • 200 gr fresh autumn chanterelles or 100 gr dried
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3 finely chopped shallots
  • 2-3 cloves of garlic, minced
  • 6 sprigs fresh thyme
  • 4 dl avorio rice
  • Salt, black pepper
  • 2.5 dl of dry white wine or juice from 2 lemons (if you use lemon juice, taste before you pour in all of the juice)
  • 8 dl of hot vegetable stock
  • 1 dl grated Parmesan
  • 2 tablespoons mascarpone or cream cheese or creme fraiche
  1. Clean and fry the fresh chanterelles in a dry pan until all the liquid is gone. (If you use dried chanterelles, let them soak in water for about 20 minutes first.)
  2. Now add some butter and cook for another few minutes. Season with salt and pepper.
  3. Melt butter in a saucepan and add olive oil.
  4. Saute the onion soft a few minutes without adding color.
  5. Add minced garlic and scratched thyme and cook for another few minutes.
  6. Add the rice and stir until it is covered by butter/oil.
  7. Add hot broth little by little and let it boil properly between each time over low heat.
  8. The rice is ready in about 25-30 minutes.
  9. Add the mushrooms at the end along with the grated parmesan and mascarpone.
I like to serve my risotto with a salad of sliced tomatoes (both red and yellow), black olives, sliced red onion and fresh basil and seasoned with salt flakes, olive oil and a dash of white balsamic vinegar.
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10 thoughts on “Risotto with autumn chanterelles

    • Hi Danny and thanks for stopping by. What an awesome kitchen you have and from what I’ve seen on your blog you seem to have done a great deal of delicious cooking there. I’ ve already copied your parmesan bowl with goat cheese and walnuts that really looked something extra. What do you think about adding chunks of a pear? I know for a fact that pear goes well with both the goat chees and the walnuts. Hm…. maybe I’ll give it a try.:-)

      Bye from Meggie

      • Thanks Meggie – glad you like my kitchen and blog. Pear would definitely go well with the salad and the other toppings – definitely add whatever you want to it. I hope you enjoy it 🙂

  1. Hi
    I looove chantarelles. But can you really pick them in the states?? Where have you found them??? This is one of the thing I miss the most from home, Sweden….
    Great picture of the catch!!!!
    Gisela

    • Hej!
      Va´ roligt med en svenska i förskingringen som tittar in. Välkommen! Tyvärr har jag inte så mycket att bjuda på än eftersom jag precis har startat min blogg och det går litet sakta eftersom jag inte är helt bekväm med att skriva på engelska. Men kul och lärorikt.

      Mina kantareller plockar jag framför allt i skogarna runt vårt Paradis (sommarställe) i norra Hälsingland. Gott om trattisar medan jag sällan hittar dom gula kantarellerna. Har du tillgång till natur och skog där du bor kan du säkert hitta dom där också. Fast det kanske inte är lika lätt att plocka bär och svamp u USA med tanke på att det är mer reglerat vad man får göra i skog och mark, d v s man har ingen generell allemansrätt.

      Har varit inne och kikat litet på din blogg också och fastnade direkt för den vackra blåbärspizzan. Eftersom jag har frysen full av blåbär jag plockade i somras har jag bestämt att testa den i helgen när barnbarnen kommer på besök. De älskar pizza och de älskar blåbär, så kombinationen måste ju bli en hit! 🙂

      Med en hälsning från Sverige

      Meggie

      • Hej Maggie.
        Jag skickade mitt kail till dig genast nar jag sag svampen. Hade inte last allt. Sag sedan att du var i Sverige. Ha, typiskt. jag blev sa till mig att det skulle kunna finnas svamp har!! Jag aaaalskar kantareller. Jag bor i New York sa det ar inte mycket med skog just har…. Men det finns ju pa andra stallen. Det ar trist att inte ha en allemansratt dar man kan stanna bilen och kliva rakt ut i naturen vart man an vill.
        Lycka till med din blog.
        Gisela

    • Hi Lucy,
      What a funny coincident, daughter and father both visiting my blog, not at the same time though. Both of you have really great blogs and your lemon meringue pie looks delicious.

      I enjoyed reading your amusing “chronicle” about the competion between your father och yourself and I really recognized myself in it. Not that I’m up against somebody else but the struggle and the hunt for stats – visitors, comments and likes. 🙂

      Good luck and keep up the good work!
      Meggie

    • Thanks for stopping by. Yes, I really enjoy when it’s time for the chanterelles. I suppose you have them in the US as well.

      Lovely pictures from your weekend trip!
      /Meggie

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