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Chanterelles | Parmesan | Sherry Wine | Canarolli Rice

Chanterelle Risotto

Chef Alex Seidel crafts a winter soul warmer with this Chanterelle Risotto recipe.


For The Mushroom Puree:

1/2, Yellow Onion, Thinly Sliced

8 Oz. Wine Forest Road Dried Chanterelles; Reconstituted + Finely Chopped

6 Cremini Mushrooms, Thinly Sliced

1/4 Cup, Sherry Wine

1 Cup, Heavy Cream

2 Tablespoons, Canola Oil


For The Canarolli Rice:

1 Gallon, Boiling Water

2 Cups, Acquerello Canarolli Rice

1/2 Yellow Onion, Minced

1/2 Cup, White Wine

1 Cup, Parmesan Cheese

3 Tablespoons, Butter

Salt + White Pepper, To Taste



For The Mushroom Puree:

  1. In a medium sauce pot over medium high heat saute the sliced cremini mushrooms and onions. When mushrooms are golden brown, deglaze with the sherry wine. 
  2. Add cream and reconstituted Wine Forest Road Dried Chanterelle Mushrooms
  3. Reduce by half and blend until smooth. Strain through a fine mesh strainer and reserve.

For The Canarolli Rice:

  1. In a heavy bottom wide stockpot or rondeau, sweat the onion in one tablespoon of the butter.
  2. Once the onions are translucent add the rice and toast for three to four minutes, stirring constantly.
  3. Add the wine and stir. Once evaporated begin adding boiling water, 1/2 cup at a time, constantly stirring. Once liquid has evaporated repeat the process.
  4. Continue with small additions of liquid and seasoning, stirring constantly, until the rice is cooked by firm to the tooth or "al dente"
  5. Add the mushroom puree and continue stirring. Add the cheese and then the butter. 
  6. Taste and make final seasoning adjustments. Serve immediately. 
RecipeJake AhlesComment