Chanterelle Pilaf or Semi-Risotto

I don’t know, may it named “risotto” dish, without wine, but with sticky rice? It’s hearty and creamy too, very good comfort food. Adapted from All Recipes.


1 tbsp. butter
1 clove garlic, chopped
6 oz. chanterelle mushrooms, chopped
1 cups Arborio rice (I used glutinous rice)
3 cups vegetable or chicken broth
1/4 cup freshly grated Parmesan cheese
salt and pepper

Cook and stir the garlic and mushrooms in a large saucepan over medium heat with melted butter about 3 minutes. Add rice, and cook for about 1 to 2 minutes. Slowly add hot vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender (about 20 minutes). Stir in cheese, and season with salt and pepper to taste.

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One Response to “Chanterelle Pilaf or Semi-Risotto”

  1. […] more dish with homemade pumpkin puree – risotto. Now with wine but still with glutinous […]

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