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        Risotto with Chanterelles

        By Henrik Orre


        For 2 people

        • 50 g dried chanterelles (or equivalent amount of fresh chanterelles)
        • 100 g Arborio rice
        • 2 shallot onions
        • 400-500 ml water
        • 1 dice of chicken broth
        • 15 g butter
        • 50 g grated parmesan cheese
        • Olive oil
        • Salt and black pepper
        • Fresh spruce shoots


        If you are using dried chanterelles, make sure to soak them for 15-20 minutes, then pour off the water and squeeze the liquid out of the mushrooms. Chop the onion and mushrooms and fry them in olive oil in a frying pan. Add the rice, fry for a while and then pour over some of the hot water. Crush the broth cubes and let the rice cook until soft and thick. Pour more water in the frying pan when needed. Mix the butter and parmesan, season with salt and pepper and finally, top the risotto with fresh spruce shoots. Serve as is or with your favorite topping.

        To make the risotto even more festive, you can mix in different sorts of mushrooms, which  you cook in a strainer directly in the fire. Together with some olive oil, salt and the smoky flavour, this will be the perfect topping to a really good risotto. Watch video for details:

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