Posted in Recipes

Canterelles, oyster mushrooms & dried porcini risotto

A divine & tasty endresult!
A few days ago, I made this fabulous tasty mixed mushrooms risotto. I bought fresh yellow cantherelles, oyster mushrooms & dried porcini’s. Dried porcini’s are marinated in a vegetable stock to soak up flavour & to swell up. This also creates a grand flavoured & rich vegetable stock! All of these types of mushrooms are in season & their flavours are wonderful. I made this risotto as an ode to their marvellous tastes!
Dried porcini’s!
Soaking the dried porcini’s in the vegetable stock for more added flavour!
Recipe: For 4 persons
300 gr of Arborio rice
1 liter of a good gluten free vegetable stock
4 medium red onions, peeled & finely cut up
4 cloves of fresh garlic, peeled & finely cut up
20 gr of dried porcini’s ( You can buy them in mushrooms shops in sachets ), see picture above!
100 ml of a dry white wine
300 gr of the best oyster mushrooms, cleaned with a mushrooms brush & some moist kitchen paper, cut up into larger pieces
200 gr of fresh yellow cantherelles, cleaned the same way, cut up into larger pieces
1/2 bunch of fresh Italian parsley, washed & cleaned, pad dry on kitchen paper, cut into small pieces
EVOO, a fruity one
50gr of freshly grated Parmesan
sea salt
grinds of black pepper
2 tablespoons of butter
1. Take a pot for the stock. Bring to the stock to the boil. When the stock is super hot, pour in a pot & add the dried pocini’s. Let them sit in there for about 15 minutes so that the mushrooms can soak up the aroma’s. They will swell too. The stock will be brown & dark now.
2. In a large cooking pot, add about 2 to 3 tablespoons of the fruity EVOO & let it heat up on medium heat. When hot, add the 1 of the cut up onions & about 2 pieces of cut up garlic. Fry for about 2 to 4 minutes. Stir frequently. Now, add the arborio rice & fry it for about 2 to 3 minutes.
3. Sieve the stock. Wrench the swollen porcini’s, so that most of the liquid is sqeezed out, save the juice from the porcini’s & pour it into the rest of the stock. Keep the stock warm. Cut the dried swollen porcini’s into pieces. Add them to the rice mix. Stir well. Fry for about 1 minute.
4. Now, add the wine. Stir well on medium heat & let the wine evaporate a bit. Add continuely, a bit of the stock to the risotto, stir all the time just about when the rice has absorbed the stock & then pour a bit of the rest of the stock,…etc just when the stock all has been used up.
This will take about 20 to 25 minutes or until the rice has cooked. Stir frueqently & watch the rice very carefully. When ready, taste! It has to taste fab! Put the cooking pot off the fire but add a lid on top to keep hot.
5. On the same fire, heat a large non stick pan & add 2 to 3 tablespoons of the fruity EVOO on medium heat. Now, add the rest of the cut up onions & the rest of the garlic into the pan. Fry for about 2 to 4 minutes. Add the cut up canterelles, the cut up oyster mushrooms & fry for about 3 to 5 minutes until they are cooked through. Add some sea salt, only a bit because the Parmesan cheese already will be salthy & fresh grinds of black pepper. Taste again!
6. Now, add the cut up Italian parsley & turn the heat off. Finally, add the onion, garlic & mushroom mix to the risotto pot & carefully mix everything.
Taste again! It has to taste fab! Now, add off the heat, the grated Parsmesan & add 2 tablespoons of butter. Mix gently. Place a cooking lid on top & wait for about 2 to 3 minutes so that the flavours can soak in,… Enjoy with the same dry white wine in your wine glass!
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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

121 thoughts on “Canterelles, oyster mushrooms & dried porcini risotto

  1. I love risotto, but I never cook it at home! Takes a lot time to stir 😉 Yours looks delicious, Sophie!

  2. Hi Sophie, I'm so excited. I just made a delectable mushroom stock on Monday. Now, I know just what to do with it. I'll risotto it!!! Thanks for sharing…

  3. I love to use dry mushrooms, they have a very concentrate flavor.Your risotto looks delicious.

  4. This is my absolute, absolute favorite risotto. Whenever I went out, I used to order this every time. LOVE it! (BTW, yours looks exceptionally fabulous!)

  5. Mmmmmm, this sounds so delicious! I love wild mushrooms! Unfortunately, chanterelles are difficult to find and very expensive in Canada…

  6. I'm cooking with a mixtue of mushrooms (including dried porcinis) right now and this is singing to me. How I love my mushrooms – especially in the winter.

  7. You have no idea how much I love mushroom risotto. Can't wait to tr this recipe. Delicious.

  8. Sophie, this is probably one of the most beautiful risottos that I have seen- I love the lovely mushroom flavours you used. Stunning!

  9. That is one kick butt plate of creamy and delish! I wish I could come over and sample all of your delicious creations! I love mushrooms, and this is just perfect!

  10. I am not just saying this, this risotto is just divine I know from what I see how delicious it is…thank you so much for sharing..something I know I will try for me…yum kisses xxx

  11. Hello Sophie!! :D(Oi Sophie!!)Thank you for visit my blog too … :)(Obrigada por você visitar meu blog também)No problem! Idont speak english…:D(Não tem problema! Eu não falo inglês)"The google translation is for me…:/"(O google faz a tradução para mim)My english is horrible…Im sorry :((Meu inglês é horrível, me desculpe)But, I love your kitchen (blog)…(Mas, eu amo sua cozinha (blog)Im vegetarian…(Eu sou vegetariana)His cuisine has many recipes for me..;)(Sua cozinha tem muitas receitas para mim)Sophie, thanks! (Obrigada!)Kisses (Beijo),Vinni/ SP-Brasil

  12. Thank you for visiting our blog collaborative curry. You have a wonderful space here with unique recipes in my opinion..looking forward to acquaint myself all these new wonderful recipes…

  13. I simply love a mushroom risotto, Sophie! In fact, I have a recipe in my "to try" file right now. Yours looks wonderful and rich, full of flavor. I'll copy your recipe and try it instead.

  14. I had never had any thing this special before. I don't think people in America cooks much with oysters… But this looks delicious, I'm sure the oysters make the risotto tastes so much better. Thank you for complementing my cheesecake…

  15. OH Sophie…I'm just not good with risotto. I like it but mine seems to turn into rice mush, I think it's a mental block! BTW, love your profile picture!

  16. Mmm, what an elegant, impressive dish! This is definitely my idea of "date night" food, sure to sweet any guy or gal off their feet. 😉

  17. Delicious Sophie! We don't get chanterelles much here in Australia but I saw some when I was in Austria and I desperately wanted to bring some home with me (which of course I couldn't 😦 )

  18. You are so lucky to have access to such a beautiful variety of mushrooms! Sadly, we normally only get button and brown in the groceries – occasionally shitake but rarely!

  19. Hey i just made riostto for dinner last night. w ish i'd seen this gorgeous recipe before. i made a simple chicken n mushroom, this is way more decadent and delicious.

  20. been thinking of making this for some time now! too bad i finished up all my mushrooms so might be time to go back to the market for more, this time with dried porcini in my grocery bag! 🙂 thanks for the recipe Sophie. can't wait to try this out!

  21. I have made and eaten many varieties of risotto but the mushroom risotto is my favorite; soaking the mushrooms in vegetable stock is brilliant!

  22. Oh this looks delicious, Sophie! I LOVE porcini mushrooms…also love shitake. 🙂 Do you cook everyday like this? :)xoxo

  23. Oh that looks absolutely perfect! I bought myself a big container of dried mushrooms for Christmas…thanks Sophie! 🙂

  24. Hi Sophie, thanks for sharing this recipe. I've never tried Chaterelle before–have no idea where to get it in my area. This dish looks so delish though, something that would please my palette.

  25. Meatballs make me think of home in my parents home…I loved it! and yours look extra delicious, warm, homey…everything winter asks for!Ronelle

  26. Now this dish looks simply heavenly! Love using umami-rich mushrooms to accent a creamy risotto- Yum!

  27. What a delicious looking dish! Mushroom is one of my favourite risotto flavours. Even better when you can get hold of a decent selection – like chanterelles! Wow 🙂

  28. Oh I love mushrooms and LOVE mushroom risotto! Gonna follow your great recipe next time I'm in the mood: it looks fabulous!

  29. I love porcini and all mushrooms – this looks really divine. I make a porcini and mixed mushroom lasagne, which is equally delicious.

  30. @ Erica: I think it doesn't take that long of a time to cook, only 20 to 25 minutes but it is worht the try!! It is so tasty too!@ 5star foodie: Thanks!@ Louise, Anna & Unconfidentialcook: Thanks, girls!@ Valérie, Margaret & Claudia! I am glad that you love it!!@ El, Koko & Melissa Peterman, Oyster culture, Cynthia & Joanne!! Thanks for the compliments, girls!

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