Chanterelle Wild Mushroom 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 Famer’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. Gorgeous golden colored chanterelles look and taste amazing in a creamy risotto.


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!

      Liked by 1 person

        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.

          Liked by 1 person

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