Yellow Foot Chanterelle Mushroom Risotto
  • ¼ pound, fresh seasonal mushrooms, thoroughly cleaned
  • 4 tablespoons of butter
  • 1 medium onion, finely diced
  • 1 cup carnaroli rice
  • 4 cups vegetable or chicken stock
  • salt
  • pepper
  • freshly grated Grana Padano cheese
  1. Bring the stock to a simmer in a sauce pan.
  2. Melt 2 tablespoons of butter in a risotto pan or sauté pan over medium heat. If you are using larger mushrooms like chanterelles, cut each in half lengthwise. Add the mushrooms to the pan and season with salt and freshly cracked pepper. Cook the mushrooms in the butter until they are very soft and release their water. Continue cooking until the pan is almost dry. Remove the mushrooms from the pan and set aside.
  3. Add the remaining butter to the pan and saute the onions until they are very soft, seasoning with salt and pepper. When the onions are soft, add the rice and stir, cooking a few minutes until it appears slightly translucent and you can hear it pinging against the pan as you stir.
  4. Begin adding the stock about ½ cup at a time, stirring constantly, adding more hot stock as soon as the last addition is nearly soaked up by the rice. It will take about 4 cups of stock, but taste the rice as you near the end of the stock and add the mushrooms back to the pan to heat through as soon as the rice reaches your desired consistency.
  5. Serve in a bowl and finish with freshly grated Grana Padano cheese.
Recipe by The Taste Edit at