Chanterelle Risotto

Chanterelles are in abundance at the market lately so check out this creamy risotto recipe from Honest Food. As Hank Shaw mentions, “chanties” love the summer in the south and pair well with sweet corn and cream. You can find delicious sweet corn from the likes of Indian Springs Farmers Association Co-op, Johndale Farm, Timmy Perilloux, Monica’s Okra World, LA Growers Co-Op and more! Don’t skip the butter - pick some up at Country Girl Creamery or T&R Dairy Farm’s tents (you won’t be sorry!)


  • 4 tablespoons butter, divided
  • 1 shallot, minced (or 1/2 cup minced onion)
  • Salt
  • 2 cloves garlic, minced
  • 1/2 pound chanterelle mushrooms, diced
  • 2 cups risotto rice (arborio, carnaroli, etc)
  • 1/2 cup white wine
  • 1 teaspoon dried thyme
  • 6 cups chicken or other light stock
  • 1 cup sweet corn kernels
  • 1/4 cup grated cheese (pecorino or parmesan)


Bring the chicken or other stock to a gentle simmer in a pot. Heat 2 tablespoons of the butter in another pot and cook the shallot over medium heat until it softens, about 4 minutes. Salt it as it cooks.

Add the garlic and diced chanterelles and turn the heat to medium-high. Stirring often, cook for 5 minutes. Stir in the rice and cook another 2 minutes or so. You want the rice to get a little translucent.

Pour in the white wine and add the thyme. The pot will sputter. Stir constantly until the rice has absorbed the wine.

Once the wine has been absorbed, start adding the hot stock, a ladle or two at a time. You want to stir the rice often at this point, about every other minute or so. Keep it bubbling and boiling at a steady heat -- normally this means keeping the burner at medium. Keep adding stock and stirring often until the rice is cooked, but still a little al dente at the center, about 20 minutes.

When the rice is nearly done, stir in the corn and grated cheese and add the final 2 tablespoons of butter. You want this to be a bit soupy, so add more stock. If you're out of stock, add water. Add salt to taste and serve.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.