Golden Chanterelle · Cantharellus cibarius

Chanterelle Risotto with Thyme and Parmesan

45 min·Serves 4·Adapted from Bon Appetit

Golden Chanterelle (Cantharellus cibarius) wild specimen

Chanterelles have a delicate apricot-like aroma that pairs beautifully with the creaminess of risotto. This is the kind of dish that makes foragers feel like they've earned dinner. The key is to cook the chanterelles separately so they get golden and crispy instead of steaming into mush inside the rice.

Ingredients

300g fresh chanterelles, cleaned and torn into pieces
300g arborio rice
1 small onion, finely diced
2 cloves garlic, minced
150ml dry white wine
1 liter warm chicken or vegetable stock
3 tbsp butter (divided)
60g Parmesan, freshly grated
Fresh thyme leaves
Salt and black pepper

Method

1
Melt 1 tbsp butter in a wide pan over medium-high heat. Add chanterelles in a single layer, season with salt, and cook without stirring for 2-3 minutes until golden. Stir once, cook another minute. Set aside.
2
In a heavy-bottomed pot, melt 1 tbsp butter over medium heat. Saute onion until translucent (about 4 minutes). Add garlic, cook 30 seconds.
3
Add rice and stir for 1-2 minutes until the grains are slightly translucent at the edges. Pour in wine and stir until absorbed.
4
Add stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 18-20 minutes.
5
When the rice is creamy but still has a slight bite, remove from heat. Stir in remaining butter, Parmesan, and most of the chanterelles. Season to taste.
6
Serve topped with remaining chanterelles and fresh thyme.

Forager's tip

Avoid soaking chanterelles, but a quick rinse under running water is fine if needed. They're less absorbent than people claim. The real trick is to dry them thoroughly on a towel afterward, then start cooking in a dry pan to evaporate any remaining moisture before adding butter.

What it tastes like

Chanterelles taste subtly peppery with a faint apricot-like sweetness. The texture is firm and meaty, almost chewy. In risotto, they add a gentle woodsy warmth that lingers. Nothing else tastes quite like them.

Where to find Golden Chanterelle in the wild

Global distribution map showing reported sightings

Based on reported sightings worldwide

Found across Europe, North America, Asia, and parts of Africa. Especially abundant in Scandinavia, the Pacific Northwest of the US, and throughout Central and Eastern Europe. One of the most widespread edible wild mushrooms in the world. Full species guide →

← All recipes Next: Porcini Pappardelle with... →

Found something in the wild you can't identify? Try Orangutany, it can ID mushrooms from a photo.