Chanterelle Wild Mushroom Risotto

Gorgeous golden colored chanterelles look and taste amazing in a creamy risotto. Last week I went shopping for produce at Costco and came across these gorgeous looking wild mushrooms called chanterelles. Usually I find wild mushrooms to be pricey at the grocery stores and even at the Farmer’s Market, but at Costco for a large carton of about 4-5 cups of chanterelle mushrooms it was just more affordable and they looked so fresh too. I picked up a carton and decided to make wild mushroom risotto that same night.


An interesting observation I made after tasting the chanterelle mushroom risotto is the chanterelles were much milder in flavor than regular mushrooms, which surprised me. Mushrooms have a distinct flavor, so unique in fact that you can’t miss it if it’s in a dish. But these chanterelle mushrooms were so mild that it almost didn’t taste like mushrooms, but delicious nonetheless. Here is a simple recipe for a delicious wild mushroom risotto.


Chantarelle Wild Mushroom Risotto
serves 2-3


  • 4 cups wild mushrooms such as chanterelle cut into thin slices
  • 1 cup risotto rice
  • 5 cups broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 large garlic cloves minced
  • 2 tbsp finely cut chives
  • 1 tbsp fresh thyme leaves
  • Salt and pepper
  • 1/4 cups Parmesan cheese finely shredded or crumbled. I add Parmesan cheese for a little tang and cheesy flavor, but for those of you who want to keep this dairy-free, just skip the cheese.
  • 1/4 cup white wine (optional)


  • Cook risotto rice with 4 cups broth in instapot or pressure cooker or stovetop. Set aside.


  • In a pan heat butter and olive oil.  Add garlic and sauté for a few secons to release the garlic aroma.  Next add the cut chanterelle mushrooms. Cook the mushrooms in butter for 3- 5 minutes until the mushrooms become tender. Add black pepper, chives and thyme and mix into the mushrooms.



  • Next add cooked rice, salt, wine (if using) and mix into the mushrooms to make the risotto. If it gets too thick add 1-cup broth and incorporate into the rice.


  • Next add Parmesan cheese and evenly mix into the rice. Taste and adjust for salt if needed.  Wild mushroom risotto is ready.


  • Serve risotto with garnish of chives and Parmesan cheese.



10 thoughts on “Chanterelle Wild Mushroom Risotto”

    1. 😃 You made my day with your lovely compliment, actually you made my week! Because I am always trying to lose the proverbial “10 pounds” and think I can do better. Thank you for making me feel so great!

      Actually I love good food and realized years ago that I am not a good dieter, so Instead I exercise a lot – 4-5 days a week with the goal of excercising 7 days a week but I have yet to accomplish that 😒. I am vegetarian, I do eat eggs and dairy. I dont smoke. I don’t drink often, just a glass or two of wine on the weekend. I dont eat out much I am a picky restaurant person. I dont drink soda of any kind, and I dont drink fruit juice of any kind. I love water and drink water all day long. I have a sweet tooth and love good desserts but only indulge on the weekend when I usually make it at home. The family and I enjoy it for a day or two and then it is sent to school or the office to share. I love bread but dont eat it except a toast or two in a week, because lets face it we all love sugar, bread, butter. I try to eat all these in moderation to maintain a healthy weight. Yet it is a constant awareness to eat healthy and exercise that keeps me looking moderately good. Floweralley, thank you again for making me feel so good!

        1. Wow! Very impressive! 39 days of no sugar, wheat or dairy – my hats of to you for your amazing will power! You must have lost some weight too along with feeling great. I have heard of Whole30 but not familiar with it. I am going to research it now.

Leave a Reply