Nourish: Chanterelle Risotto

NourishOctober 15, 2024

The autumn season ushers in chanterelles, a delicately earthy mushroom that brings warmth and comfort to the table. In this dish, we’ve reimagined the classic risotto with a Japanese influence—using sake in place of white wine and miso for a layer of umami richness. This combination elevates the dish into something both familiar and unexpected, making it perfect for an humble yet refined meal at home.

With the savory depth of miso and the subtle sweetness of sake, this risotto becomes a sophisticated dish for any occasion, effortlessly blending seasonal ingredients with Japanese-inspired flavors.

Ingredients

1 ½ cups Arborio rice
200 grams of fresh chanterelle mushrooms, cleaned and roughly chopped
A handful of dried chanterelles, or any dried mushrooms work as well
1 small onion, finely diced
2 garlic cloves, minced
3 tablespoons miso paste (white or yellow)
1 cup sake
4 cups vegetable broth (kept warm)
2 tablespoons olive oil
3 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley or chives for garnish

Steps

In a medium sized pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the fresh chanterelles and sauté for 4-5 minutes until tender and slightly browned and crisp. Season lightly with salt and pepper, then set aside.
In the same pot, add the remaining olive oil and butter. Sauté the onion and garlic until soft and translucent for about 3 minutes.
After the onions and garlic have softened, add the rehydrated mushrooms to the pot. Stir for 1-2 minutes to combine and heat through.
Stir in the Arborio rice, toasting it lightly for 2 minutes to coat it in the oil. Pour in the sake, stirring constantly until it’s mostly absorbed by the rice. Then, add the reserved mushroom soaking liquid and continue stirring until it’s fully absorbed.
Now we can slowly add in the vegetable broth. Begin by adding the warm broth, one ladle at a time, stirring frequently with a wooden spatula. Allow the liquid to absorb before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is tender with a slight bite, to your liking.
In a small bowl, dissolve the miso paste in a ladleful of the warm broth, then stir it into the risotto. Add the sautéed chanterelles (setting some aside for garnish) and stir to combine.
Season with salt and black pepper to taste. Remove from heat and let the risotto sit for a minute to fully absorb the flavors. If you’d like the risotto to be more creamy, you can add more butter and incorporate it into the dish.
Garnish with fresh parsley or chives, together with the remaining sauteed chanterelles and serve warm.