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    You are in: Home / Recipes / Porcini and Chanterelle Risotto Recipe
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    Porcini and Chanterelle Risotto

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    Diane C #2's Note:

    Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Risotto

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken Stock

    Directions:

    1. 1
      Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
    2. 2
      Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
    3. 3
      Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
    4. 4
      Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
    5. 5
      Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
    6. 6
      Chicken Stock:.
    7. 7
      Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
    8. 8
      Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
    9. 9
      Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.

    Ratings & Reviews:

    • on September 01, 2012

      55

      We add baby bella, shitake and oyster mushrooms. Generally, this raised the amount of total mushrooms in the risotto to 1.5 to 2 lbs.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Porcini and Chanterelle Risotto

    Serving Size: 1 (832 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1463.0
     
    Calories from Fat 618
    42%
    Total Fat 68.7 g
    105%
    Saturated Fat 22.6 g
    113%
    Cholesterol 224.8 mg
    74%
    Sodium 946.6 mg
    39%
    Total Carbohydrate 118.4 g
    39%
    Dietary Fiber 7.3 g
    29%
    Sugars 15.5 g
    62%
    Protein 69.6 g
    139%

    The following items or measurements are not included:

    fresh thyme

    fresh thyme

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