Begin by cleaning your golden chanterelles with a damp cloth to remove any dirt or debris.
Chop the mushrooms into bite-sized pieces.
Finely chop your onion and mince the garlic.
In a large pan over medium heat, add olive oil then sauté onions until they become translucent.
Add in the garlic and continue sautéing until fragrant.
Stir in your prepared golden chanterelles and cook until they are tender.
Add Arborio rice into the pan stirring continuously so that each grain gets coated with oil.
Pour in white wine while continuing to stir until it's fully absorbed by the rice.
Gradually add stock one ladle at a time ensuring each addition is absorbed before adding more. Continue this process till all stock has been used up and risotto becomes creamy but still al dente (firm when bitten).
Season with salt and pepper to taste. Serve hot, garnished with a sprinkle of Parmesan cheese.
Golden Chanterelle mushrooms, scientifically known as Cantharellus cibarius, are a highly sought-after variety of edible fungi. Known for their distinct golden-yellow hue and unique trumpet-like shape, these mushrooms offer a subtly peppery taste with hints of apricot aroma. They grow naturally in hardwood forests throughout the Northern Hemisphere and are popularly used in various culinary dishes worldwide due to their robust flavor profile and nutritional benefits.
Golden Chanterelle mushrooms are renowned for their unique and exquisite flavor profile. They offer a slightly peppery taste with a hint of earthiness, combined with an underlying fruity note that is often compared to apricots. The texture is pleasantly firm and chewy, adding to the overall gastronomic experience. These mushrooms' distinct taste makes them a sought-after ingredient in gourmet dishes worldwide.
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