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Chanterelle and rosemary risotto


2 min read

Jan 5



Serves 2


  • 4-5 chanterelles (depending on size)

  • 1 large shallot

  • 150g of risotto rice

  • Glass worth of good white wine (I’m using Viognier)

  • Veg stock (made the same way as before - see earlier risotto recipe for method)

  • 2-3 sprigs of rosemary

  • 1/2 tsp of turmeric (this is purely for colour)

  • Butter

  • Parmesan

  • Salt and pepper to taste


  1. In a high sided pan, add a large knob of butter and bring to a medium/high heat. Place in a few leaves of rosemary, watch they don’t burn and remove from heat and set aside once darkened in colour.

  2. Next, slice the chanterelles and place in the now rosemary infused butter with a pinch of salt. Stir occasionally until crispy, or the edges are a nice golden brown. Remove and set aside.

  3. Next, top and tail the shallots and slice lengthways in half. Separate out each layer and lay flat. Julienne each layer and finely dice, set aside. Next strip the remaining rosemary sprigs and finely chop. Set aside.

  4. To the same pan, on a medium/high heat add the diced shallots. Stir occasionally and let the shallots almost melt. Next add the finely diced rosemary, stir occasionally for about 1-2 mins, or until fragrant.

  5. Next, add the risotto rice and let toast, about 2 mins. Deglaze with the wine, stirring frequently.

  6. After the wine has reduced, add in the turmeric (this will result in a bright yellow risotto). Immediately next, periodically add in ladle fulls of hot stock, stirring constantly. Season to taste as you go if needed.

  7. Once the risotto rice in tender, take off the heat and stir in around 10g of butter, a handful of grated parmesan and 90% of the chanterelles.

  8. Time to plate. Spoon in a serving of risotto in each bowl. Grind over some black pepper and grate over some parmesan. Finish with the rest of the chanterelles and crispy rosemary. Enjoy!


2 min read

Jan 5



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