Chanterelle risotto
50 min · 16 g protein · 387 cals / serving
Creamy Swedish autumn risotto with golden chanterelles and plenty of browned mushrooms, finished with grated parmesan and a spoon of kvarg in place of the usual butter and mascarpone. It stays loose and glossy, and the chanterelles taste of the forest.
Ingredients
- 12 oz chanterelles, raw, cleaned, large ones torn
- 12 oz crimini mushroom, sliced
- 1 tbsp butter
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup + 1 tbsp white rice, arborio or other risotto rice
- scant 1/2 cup white wine, dry white wine
- about 4 cups vegetable broth, hot vegetable stock
- 2 sprigs fresh thyme
- 1/2 cup parmesan (grana padano), 29% fat, finely grated; or a vegetarian hard cheese (traditional parmesan uses animal rennet)
- 2/3 cup quark
- 1/3 tsp salt
- 1/2 tsp black pepper
To serve
- a handful fresh parsley, chopped, or chives
Steps
- Put the chanterelles and sliced mushrooms in a large, dry frying pan over medium-high heat. Let them release their water and cook it off, 6–8 minutes, then add the butter and fry until golden. Season with a pinch of salt and set aside.
- In a wide saucepan, heat the oil over medium heat and cook the onion for 4 minutes until soft; add the garlic for the last minute. Add the rice and stir for 2 minutes until the grains look glassy at the edges.
- Pour in the wine and stir until it is absorbed. Add the thyme and a ladle of hot stock and stir until it is almost absorbed, then keep adding stock a ladle at a time, stirring often, for 18–20 minutes, until the rice is creamy and tender with a slight bite.
- Take the pan off the heat, remove the thyme stems and stir in the parmesan, the kvarg and two thirds of the mushrooms. Season with salt and pepper. The risotto should flow slowly on a plate; loosen with a little more stock if needed.
- Spoon into warm bowls and top with the rest of the mushrooms and the parsley.
Good to know
Out of chanterelle season?
Use dried chanterelles or trumpet chanterelles (trattkantareller): soak 20 g in hot water for 20 minutes, chop them and add the strained soaking water to the stock. Or simply use 600 g of mixed fresh mushrooms.
Why kvarg at the end?
Risotto is traditionally finished with cold butter and parmesan (or mascarpone) for the creamy texture. Kvarg does the same job with a gentle tang that suits the mushrooms. Stir it in off the heat so it stays smooth.
Can I skip the wine?
Yes, and it's about the same score. Use an extra decilitre of stock and a squeeze of lemon at the end for the acidity.
Per
- Calories
- 91
- Protein
- (17%)
- 4 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (59%)
- 14 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 296 mg
About 40% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1547 kcal goes into the pot and 2356 g of ingredients comes out as about 1700 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.