top of page

SAFFRON RISOTTO W/ CHANTERELLE MUSHROOMS

When Chanterelle mushrooms are in season this is always a go to. I recommend looking for them at a local farmers market if you can. These mushrooms are versatile but pack a nutty punch. Give this risotto a try if chanterelles are in season.

What Snookie Uses:


 

port salut_edited.png

Ingredients:


 

  • 5 tbsp extra-virgin olive oil

  • 1/2 cup yellow onion, diced

  • 2 bay leaf's

  • 2 cups arborio rice

  • 1/2 cup white wine

  • 10-12 strands saffron

  • 2 tbsp water

  • 8 cups chicken stock

  • 3 tbsp butter

  • 1/2 cup grated pecorino cheese

  • 1/2 cup Port Salut cheese

  • 1-1/2 cups chantarelle mushrooms

  • 2 cloves garlic

  • 2 sprigs thyme

  • kosher salt, to taste

IMG_2076.jpg

Instructions:


 

  1. In a large sauce pan, on medium-low heat, add 3 tbsp olive oil.

  2. Add diced onions and bay leaves. Sweat onions until transparent (8 minutes).

  3. Stir in the arborio rice, mix for 2 minutes.

  4. With a mortar and pestle, bloom the saffron by grinding the saffron with water.

  5. Add white wine and saffron and lower heat.

  6. Once liquid is mostly evaporated you can begin adding your warmed chicken stock, starting with roughly 3 cups.

  7. Continue adding every few minutes until rice is cooked.

  8. Add your cheese and stir until melted. 

  9. In a separate pan add 2 tbsp of olive oil and your chanterelle mushrooms. After about 2 minutes add your garlic and thyme.

  10. Sauté until tender. Garnish your saffron risotto and Enjoy!

bottom of page