Tawny Milkcap and Chanterelle Mushroom Risotto – Creamy Mushroom Delight

When you start your mushroom risotto adventure, feel free to get creative and play around with different mushroom combinations to unlock a world of new flavours!

You could go for a variety of mushrooms or just enjoy the glory of chanterelles alone. However you make it, this recipe has you covered for risotto success.

The great thing about this mushroom risotto recipe is that it’s super flexible and works with any mushrooms you want! Just follow the steps and let the unique flavours of each mushroom shine through.

There’s something so fun about grabbing a basket and heading out into the woods to find these earthy treasures. It’s like a scavenger hunt as you scour the forest floor for a glimpse of these natural gems hiding under leaves and logs.

This mushroom ristotto celebrates the flavours of both types of mushrooms. It’s an explosion of textures and flavours: Chanterelle mushrooms (Cantharellus Cibarius) have that fruity taste and sweetness, and Tawny Milkcap (Lactifluus Volemus), with its specific umami flavour and firmness, give you an amazing combination of flavours that complement each other perfectly.

The rice gets perfectly creamy and mixes with the parmesan for the ultimate cosy feel. And the fresh parsley on top adds a nice pop of green and a little zest.

So put on your apron and let’s have some fun, because OMG it’s going to be so delicious! What are you waiting for? Let’s get into the kitchen and cook up some serious yumminess.

Tawny Milkcap and Chanterelle Mushroom Risotto – Creamy Mushroom Delight

Difficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

The great thing about this mushroom risotto recipe is that it’s super flexible and works with any mushrooms you want! Just follow the steps and let the unique flavours of each mushroom shine through.

Ingredients

• 160g (5.6oz) rice

• 1 small bunch parsley, chopped

• 50 g (1.8 oz) Parmesan cheese, grated (Parmesan Cheese Grater)

• 2 small red onions, finely chopped

• 2 cloves garlic, finely chopped

• 500 ml (2 cups) vegetable stock

• 50g (2 tablespoons) butter

• 200g (7 oz) Chanterelle mushrooms (Cantharellus Cibarius), cleaned and sliced

• 200g (7 oz) Tawny Milkcap mushrooms (Lactifluus Volemus), cleaned and sliced

• Salt and pepper to taste

Directions

• Place the rice in a medium saucepan with twice the amount of water and bring it to a boil. As soon as the water starts boiling, turn off the heat and cover the pot. Set the rice aside.
• In a separate large frying pan, melt the butter over medium heat. Add the chopped red onion and minced garlic. Fry until the onions are translucent and fragrant.
• Start by adding the mushrooms to the pan. Begin with the tawny milkcap mushrooms (Lactifluus Volemus), and sauté them for about 5-6 minutes. Then, add the chanterelles mushrooms (Cantharellus Cibarius) and sauté for a further 5 minutes.
• Add the rice to the mushrooms. The rice is not cooked. At this stage, it should still be crunchy. Mix well to combine all the ingredients in the pan.
• Add the vegetable stock to the mushroom and rice mix. Add just enough stock to cover the mushrooms and rice without making it too soupy.
• When the rice is cooked and thoroughly mixed with the other ingredients, add the grated Parmesan cheese and chopped parsley. Stir until the cheese has melted and the ingredients are well mixed.
• Taste the risotto and season to taste with salt and pepper. You can also add 2 tablespoons of heavy cream for extra richness and creaminess. Or add more butter. Or both 😀
• Remove the risotto from the heat and let it rest for a minute or two.
• Serve the risotto hot, garnished with additional chopped parsley and grated Parmesan cheese if desired.
• Enjoy your delicious homemade risotto with chanterelles and tawny milkcap mushrooms!

Recipe Video

Notes

• This mushroom risotto recipe is flexible and works with any mushrooms you like! Just follow the steps and add the mushrooms of your choice to the pan 😉

One thing I love about mushroom risotto is how easy it is to clean up. Unlike some fancy recipes that make your kitchen look like a war zone, mushroom risotto keeps it simple with just one pot. But it still tastes gourmet, like something straight out of a fancy restaurant!

Find out more about the Lactifluus Volemus mushroom and how to forage safely: The Tawny Milkcap (Lactifluus Volemus) – More Than Meets The Nose

Based on average nutritional values, here is an approximate nutrition table for the given recipe per serving:

Based on average nutritional values, here is an approximate nutrition table for the given recipe per serving:

Mushroom Risotto Nutrition Facts (Per Serving)

Please note that these values are approximate and can vary depending on the specific ingredients and brands used. It’s always best to refer to the packaging or consult a nutritionist for more accurate information based on the actual products you use in the recipe.

Best Way to Cook Chanterelle Mushrooms:

Wild Tawny Milkcap & Wild Chanterelle Mushroom Recipes