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Chanterelle Risotto

Chanterelle Risotto

I was recently sent an Italian-made Lagostina Risotto Pot. It was like being a kid on Christmas morning when it arrived in the mail. It is such a beautiful, heavy, and well-made pot that is handcrafted in Italy and features a low-profile casserole that is ergonomically designed to reduce fatigue from constant stirring. It comes with a beautiful wooden lid that turns into a trivet when serving.  I was so excited to make some risotto!!! My local grocery store has had a great supply of chanterelle mushrooms this fall so I decided to make a creamy risotto using these wonderful mushrooms, along with some fresh thyme, shallots, and Parmesan. I felt giddy while making this risotto in such a high quality, specifically designed, Italian-made risotto pot. The risotto cooked beautifully in the pot and it turned out creamy, flavorful, and so delicious… we gobbled up every last bite. The generous people at Lagostina want one of my readers to experience cooking risotto in their very own Lagostina Risotto Pot and are hosting a giveaway!!! See the bottom of this recipe post for details.

Chanterelle Risotto

How to Make Chanterelle Risotto

Heat the chicken broth in a small saucepan over medium-low heat. Cut the stems off of the chanterelle mushrooms and add them to the chicken broth. Simmer for 15 minutes to allow the mushrooms to flavor the broth. Strain the mushroom stems from the broth and discard them.

Chanterelle Risotto

Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots, sliced mushrooms, and thyme leaves to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.

Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Reduce the heat to low. Stir constantly until the liquid has fully absorbed. Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the butter and Parmesan and toss to coat evenly.

Chanterelle Risotto

Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.

Chanterelle Risotto

 

Chanterelle Risotto

 

Yield: 4    Total Time: 45 minutes +/-

Ingredients:

5-6 cups of chicken broth, warmed
1 tsp olive oil
1 tbsp butter
1 shallot, diced
8 oz chanterelle mushrooms, stems removed, and sliced
1 tsp fresh thyme leaves
1 clove of garlic, minced
3/4 cup dried arborio rice
1 cup pinot gris
1 tbsp butter
1-2 tbsp Parmesan cheese, finely grated
1 tbsp fresh parsley, chopped

Directions:

Heat the chicken broth in a small saucepan over medium low heat. Cut the stems off of the chanterelle mushrooms and add them to the chicken broth. Simmer for 15 minutes to allow the mushrooms to flavor the broth. Strain the mushroom stems from the broth and discard them. Keep the broth simmering.

Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots, sliced mushrooms, and thyme leaves to the pan and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.

Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Reduce the heat to low. Stir constantly until the liquid has fully absorbed. Add a large ladle of warm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladle of warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the butter and Parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.

 

Recipe and photos by For the Love of Cooking.net

 

***GIVEAWAY CLOSED / WINNER ANNOUNCED***:

Chanterelle Risotto AND a Lagostina Risotto Pot GIVEAWAY!!

The generous people at Lagostina want to give one of my readers a Lagostina Risotto Pot!!! This amazing pot will be the star of your kitchen! I love mine and look forward to using it again and again for years to come.

To enter this giveaway simply leave a comment and tell me what’s the first thing you will cook with your risotto pot.

  • Leave a comment on this post.
  • Comments will close at 4:30 pm pacific time on Tuesday, December 15, 2015. The winner will be chosen at random and will be posted to the blog on Wednesday, December 16, 2015.
  • Giveaway open to United States residents only.

Be sure to include an e-mail address with your comment. A winner will be chosen randomly and announced on Tuesday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. The product will be shipped directly to the winner by Lagostina.

Disclosure: Lagostina sent me this Lagostina Risottiera pictured above and they have provided another Lagostina Risottiera for this giveaway, at no cost to me.

Chanterelle Risotto AND a Lagostina Risotto Pot GIVEAWAY!!

Lagostina Risotto Pot

Rich, creamy risotto is easy to prepare in this classic Italian stainless-steel pan. Its bonded aluminum and stainless-steel core ensures precise heating as you sauté Arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring. The low-profile casserole dish is shaped to reduce fatigue while you stir and the multi-layer design optimally distributes heat across the entire dish.

KEY PRODUCT DETAILS:

  • Retail Price: $199.95
  • 13″ L x 11″ W x 8″ H
  • 4 Qt. capacity
  • Optimal heat distribution thanks to the multi-layer design
  • Low profile is ergonomically shaped to reduce fatigue while stirring
  • Mirror polish finish
  • Cherry wood lid also doubles as a trivet
  • Stainless steel
  • Hand wash
  • Handcrafted in Italy

Where to Buy:

The Lagostina Risottiera is available at Bed Bath & Beyond, Williams-Sonoma, and specialty retailers nationwide. It’s also available online at Williams-Sonoma, Bloomingdales, and Bed Bath & Beyond. For more information please visit the Lagostina website.

For more about these wonderful pots, follow Lagostina on social media.

Lagostina: Facebook | Pinterest | Instagram

 

For daily recipes, please follow For the Love of Cooking on social media.

For the Love of Cooking: Facebook | Twitter | Pinterest | Instagram | Google+

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119 Comments

  1. sadly, i’ve never even tried to make risotto in a normal pot, so my first endeavor should i win this would be a very basic risotto with some parmesan cheese. aim low, right? 🙂

  2. Its stunning! My first dish would probably be mushroom risotto! it looks like I could cook endless things in that pot!

  3. I would make simple risotto, with no adornments… I haven’t made risotto in so long; making the classic version would be a great start to using this pot!

  4. I would definitely start with a butternut squash risotto. I have always wanted to try making risotto but was too intimidated. Maybe this pot would be just the thing to give me the confidence I’m lacking!
    By the way, I love your blog – I live in Portland, share the same name as your sister, and have been to McCall ID many times – it is so fun to see your family pictures and read about your trips 🙂
    Thank you!
    Dana

  5. In love with this pot! My grandmother was Italian and she and her sister made us a tomto based risotto that I would try. We craved it and looked forward to it so much.

  6. what a beautiful pot! The first thing I’d cook would be this chanterelle mushroom risotto you’ve given us but if chanterelles are gone for the season then my favorite seafood risotto.

  7. This looks like a beautiful pot to own. I’ve never made risotto before and I would love to cook your recipe for risotto in the Lagostina Risotto pot.

  8. Our stores have lots of chanterelles also. I would pair your recipe with Alaska King salmon that I caught in Sitka in June, cooked on a cedar plank on my gas grill. Orange and yellow on the plate with a nice Pinot N.

  9. I fell in love with cooking many years ago after watching a chef demo making mushroom risotto! It is my favorite thing to make and requested by my family whenever we get together. That pan looks perfect for the task!

  10. Wow. You had me at Risotto. Then, adding any kind of Mushroom, made this dish something I’ve bookmarked. And a giveaway pan? I just heard the angels sing. LOL. I will be 60 in a couple months. My daughter took me out for my last birthday, to a wonderful Italian Cafe. On my Bucket List, was Risotto. She knows that I watch the food channel constantly. Oh my. It was a simple (is there such a thing?) cheesy Risotto. She also took a couple bites, and was hooked! If I am so blessed to win this, my first try will be another cheesy (thinking gouda & maybe some parmesan…depends on my budget that week), with mushrooms for sure! I’m thinking I might add in some fresh Spinach, or Swiss Chard. 2 more of my favorites. Anyway, Thank you for the opportunity & thank you most of all for what looks like an awesome recipe that doesn’t seem so intimidating. Oh, don’t know why this post is double spacing. Sorry

  11. Glad to see that it didn’t double space when I posted. My computer’s been whacky lately. LOL, this post is also double spaced.

  12. The absolutely delicious looking Chanterelle Risotto recipe I just came across. Can’t wait to try it. Of course it would be great to try it for the first time in this fabulous pot.

  13. Oh my goodness, I LOVE cooking risotto. This pot is beautiful!! Would love to win! I would make a corn and pancetta risotto 🙂

  14. As much as I cook, I’ve never made risotto – this sounds like a great first recipe and to be lucky enough to win this pot would give me the excuse to try.

  15. Pretty please! I’ll up my risotto game and try this lovely recipe you’ve posted here today, and keep them coming after that.

  16. Oooo… I want to say I’d make a risotto first but looking at it, that pot looks great for making a gumbo roux. The kind you stir constantly for like fourty minutes until it takes on the color of an old copper penny. Its so tiring on my hands I only make it once or twice a year really.

  17. I love risotto and would love this pot! I think my first risotto would be your mushroom one. Thanks for the giveaway chance!

  18. That looks like a nice pot! Were I fortunate enough to win it, I would definitely make this mushroom risotto first. Then, I’d probbaly try another favorite, an asparagus risotto.

  19. Adore risotto but being handicapped the kitchen isn’t equipped for standing for long periods so I dearly miss it, especially truffled risotto!

  20. I have a special asparagus risotto recipe that I love to make in the spring…might have to make it early if I won!

  21. The Craftmen at Lagostina look like they made this Risotto pot with my Grandfather’s Christmas Eve Sicilian Cioppion Risotto in mind.
    That shine of the Stainless Steal and the colors of the seafood and spices inside would be a perfect sight on our table.

  22. That pan is absolutely beautiful! I would cook a butternut squash risotto topped with crispy thick cut bacon pieces, parmesan & drizzled with balsamic crema.

  23. What a beautiful pan! After being in Italy this past spring I would try a truffle ristotto like I had there. What a great prize

  24. Beautiful pot. Would love to cook a wonderful saffron risotto or lobster risotto. Would just like to cook anything in that beautiful cookware.

  25. I would love to make my lemon and adp

    I would love to make my friend’s lemon and asparagus risotto. My mouth is watering just thinking about it!

    I

  26. My Goodness!!! What a beautiful and generous giveaway… I learned something new; I’ve never heard of special risotto pans. Whoever wins it is a very fortunate person.

    Thank you so much.

    Happy Holidays.

  27. Love risotto. Healthy and versatile. We enjoy rice in one form or another at least twice a week. A little onion, garlic, chicken broth and heavy cream and a lot of freshly grated parm. cheese.

  28. Gorgeous pot….what else could I start with other than your gorgeous chanterelle risotto, but will add aspargus. Great blog . thank you.

  29. Love your blog Pam and use your recipes all the time! Maybe I’ll start commenting regularly, but for now, just commenting for the chance of getting that pot! B]

  30. I’ll make a simple, basic risotto (one of the few things I can make that is reliably delicious and without a recipe.) There is nothing like risotto when it is perfectly done.

  31. Wow! What a beautiful risotto pot! I’ve never made risotto but have eaten it and loved it so I look forward to making some in this pot!

  32. The recipe in the risotto pot looks awesome!!! That’s would be the first one I try!!! Have a feeling if I won this pot – it would be the only pot in the house to get used! My husband is a wonderful cook and tries new recipes all the time.

  33. I would love to try a crabmeat risotto in this pot. Here in Maryland where crabmeat is abundant and I love risotto.

  34. I am knew to making risotto. Was always afraid it was too difficult but I getting better each time – even making my own stock. Have not ventured into making many variations but the Chanterelle Risotto sounds delicious. I love the pot – would be useful and a lovely addition to any kitchen. Thanks for the recipe.

  35. Well, it looks like a beautiful pot ! It inspires me to cook risotto….something I’ve never done…yet !