Risotto aux Girolles

Girolle (or chanterelle) mushrooms are generally in season in France in late spring and early fall.  Since we've had such a cold spring this year, the mushrooms were perfect for picking in early July, and I was lucky enough to be in France for mushroom season.   My brother's French friend, Franck, picked these mushrooms for us in the early morning hours one Sunday and I was thrilled. I couldn't wait to make this lovely risotto.  
Makes 4 to 6 servings


  • 3 cups chicken stock 

  • 4 tablespoons butter 

  • 2 peeled shallots
, minced
  • 4 cups cleaned girolles

  • Salt and freshly ground black pepper

  • 1 cup short-grain rice, such as carnaroli or arborio

  • 1/2 to 1 cup grated Reggiano parmigiana


Step 1: Clean girolle mushrooms by cutting stem ends first and then soaking mushrooms in cool water.  Rinse as often as necessary to remove sand and dirt. Dry thoroughly and cut bigger mushrooms in half.
Step 2: Bring chicken stock to a simmer in a saucepan over medium-high heat, then reduce heat to low to maintain simmer.
Step 3: Melt 2 tablespoons butter in a medium deep pot over medium-high heat. Add shallots and cook for 1 minute. 
Step 4: Add girolles and sauté until tender, about 5 minutes. Season to taste with salt and pepper, then transfer to a bowl.
Step 5: Melt remaining 2 tablespoons butter in same pot over medium heat, add short-grain rice, and cook, stirring constantly, until lightly toasted, about 3 minutes. 
Step 6: Stir in 1 cup of the hot chicken stock and cook, stirring frequently, until liquid is almost absorbed. Continue adding stock, about 3/4 cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 25 minutes. 
Step 7:  Add girolles just before last addition of stock. 
Step 8: Remove pan from heat and stir in parmigiano-reggiano, adjust seasonings, and serve immediately.