Chanterelle Mushroom and Asparagus Risotto

Prep Time: 45 Minutes

Yields: 8 Servings


Risotto is that wonderful rice dish often prepared in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to this arborio rice dish to create uniqueness is amazing. This recipe is a great example.


1 cup chanterelle mushrooms, hard stems removed and coarsely chopped

8 small chanterelles, whole

12 asparagus spears

2 cups arborio rice

6 cups hot chicken stock

¼ cup olive oil

½ cup minced shallots

¼ cup thinly sliced garlic

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 cup finely grated Parmesan cheese

½ vanilla bean, split lengthwise, seeds scraped out and reserved

1 tbsp chipped cold butter

salt and cracked black pepper to taste

granulated garlic to taste

2 chive sprigs, minced for garnish


Chop tender ends of asparagus into 1-inch pieces, discarding fibrous pieces. In a large saucepot, bring chicken stock to a low simmer. Add asparagus pieces to stock and cook 2–3 minutes or until tender but not overcooked. Using a slotted spoon, remove asparagus pieces and set aside. Remove stock from heat and keep hot. In a large skillet, heat olive oil over medium-high heat. Sauté chopped mushrooms, shallots and sliced garlic 2–3 minutes until tender, taking care not to brown the garlic. Add rice and cook 1 minute, stirring occasionally. Add hot stock, 1 cup at a time, stirring frequently until stock is absorbed. Continue adding stock until rice is creamy and al dente, stirring often during the process. Add whole chanterelles, asparagus pieces and bell peppers then stir 2–3 minutes to warm thoroughly. When rice is perfectly cooked, remove from heat. Blend in cheese, vanilla seeds and butter. Season to taste using salt, black pepper and granulated garlic. Pour risotto onto a decorative platter and garnish with minced chives. Divide risotto evenly among 8 shallow soup bowls and serve 1 whole chanterelle mushroom per person.