37 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 2

Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.

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  • Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

Nutrition Facts

527.62 calories; 19.97 g protein; 69.45 g carbohydrates; 17.64 g fat; 49.69 mg cholesterol; 1055.57 mg sodium.Full Nutrition


Reviews (30)

Read All Reviews

Most helpful positive review

Anonymous
10/14/2010
This was delicious. I had never prepared chanterelles before but they were in my organic delivery box so I looked for recipes. I only made half the amount stated because there are only two of us and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy yet al dente risotto. You could use more chanterelles than stated here or even add other mushrooms I m sure that would be very yummy. Also make sure you don t use that hideous Parmesan powder stuff it will ruin the experience so who ever uses that should not give a bad review.;) I also put some freshly shredded Italian parsley on my portion. My man doesn t like it much but I think it tastes great.
(15)

Most helpful critical review

Anonymous
08/28/2005
Sorry but my family just did not like this. We did not think there was a lot of flavor involved and the rice was to mushy per our taste. Will keep looking.
(1)
37 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 2
MEREHUNTER
12/28/2004
This was a great tasting dish! However I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time I'll try it with half the cheese. It seemed to dry it up and make it too salty. Other than that it was great!!
(17)
Anonymous
10/14/2010
This was delicious. I had never prepared chanterelles before but they were in my organic delivery box so I looked for recipes. I only made half the amount stated because there are only two of us and because my chanterelles were less than two cups. But there was nothing left and we could have eaten more of this wonderfully creamy yet al dente risotto. You could use more chanterelles than stated here or even add other mushrooms I m sure that would be very yummy. Also make sure you don t use that hideous Parmesan powder stuff it will ruin the experience so who ever uses that should not give a bad review.;) I also put some freshly shredded Italian parsley on my portion. My man doesn t like it much but I think it tastes great.
(15)
Andrew P
10/06/2010
This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be made again and again.
(11)
Jenny
01/30/2008
Yummy! Great base but I added a lot. I used chicken broth and needed 2 more cups of broth to fully cook the rice. I added thyme and used 1 cup sliced baby bellas. To replicate our favorite risotto from a French diner I added about a 1/2 cup corn right at the end and about a quarter cup chopped walnuts! Topped with a little truffle oil...bon appetit!
(8)
LynnInHK
10/22/2005
I used shiitake intead and it turned out perfect. A lot of muscle work went into making it but the it was well worth the reward. I think I only used about half the parmagiano reggiano.
(7)
PEGGY_L
10/22/2005
Okay so you've got a pan of sauteed mushrooms and a pan of cooked Arborio rice then what? Instructions seem to be missing something.
(7)
Anonymous
10/10/2004
This was absolutely delicious!! I did add in some white wine for a little kick and it turned out great. We will definitely be having this again!
(7)
Rinley
06/03/2008
It clearly says to stir the mushroom mixture into the rice then add the cheese and cook for another minute. Plus I think that is obvious that you would mix the two together in the end. Next time you should read a little more carefully before being so critical.
(7)
Anonymous
02/15/2005
This recipe was delicious and it is hearty enough to reheat leftovers for lunch the next day. If you are a cheese fan this is right up your alley. The only change I would suggest would be to cook the mushrooms closer to when the rice is done cooking as they dried out a little bit by the time I was ready to add them. Other than that this was a huge crowd pleaser.
(6)