🍴Red Chanterelle Risotto🍴
Experience the earthy elegance of Solothurn’s local red chanterelles in this creamy, restaurant-quality risotto. Infused with white wine, finished with mascarpone and Grana Padano, and enriched with butter, this dish is a celebration of Swiss market freshness and Italian comfort. Perfect for a cozy dinner or a show-stopping social media post.
Prep Time: 10 min
Cook Time: 35 min
Servings: 4
Ingredients
- 300 g fresh red chanterelle mushrooms, cleaned and sliced
- 1 ½ cups (300 g) Arborio rice
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- ½ cup (120 ml) dry white wine
- 4–5 cups (1–1.2 L) hot vegetable or chicken stock
- ⅓ cup (80 g) mascarpone cheese
- ½ cup (50 g) Grana Padano cheese, grated (plus extra for serving)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the Mushrroms
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add the red chanterelles and sauté until golden and their moisture has evaporated, about 6–8 minutes. Season lightly with salt and pepper. Remove half the mushrooms and set aside for garnish.
Step 2: Start the Risotto Base
- In a heavy-bottomed pot, heat remaining butter and olive oil over medium heat. Add the shallot and cook until translucent, about 2 minutes. Stir in the garlic and cook for 1 minute.
Step 3: Toast the rice
- Add the Arborio rice and stir to coat each grain in the fat. Cook for 1–2 minutes until the rice is slightly translucent at the edges.
Step 4: Deglaze with wine
- Pour in the white wine and stir until it is mostly absorbed by the rice.
Step 5: cook the risotto
- Add the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. After about 10 minutes, stir in the sautéed mushrooms (reserving those set aside for garnish). Continue adding stock and stirring until the rice is creamy and al dente, about 18–20 minutes total.
Step 6: Finish and Serve
- Remove from heat. Stir in mascarpone and Grana Padano until melted and creamy. Adjust seasoning with salt and pepper. Spoon risotto into bowls, top with reserved chanterelles, extra cheese, and fresh parsley.
Drink Pairing Suggestions
- Swiss Chasselas - Light, floral, nutty - echoes mushroom & cheese
- Italian Pinot Grigio - Crisp, citrusy—balances creamy richness
- Sparkling Elderflower Lemon - Floral, refreshing—complements earthy flavors