Dried Chanterelle and Beef Risotto

Simple, Healthy and delicious chanterelle and beef risotto ready in 30 minutes!

Top tip: Replace the chanterelle with any of our fantastic mushrooms and.......make your risotto vegetarian by removing the beef!

Dried Chanterelle and Beef Risotto

Ingredients

For 2 portions:

• 20g dried chanterelle mushrooms

• 200g beef sirloin or tenderloin, cut into small cubes

• 130g cups Arborio rice

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 3-4 cups of broth (either beet or vegetables if you prefer a lighter option)

• 1 cup white wine (optional, can replace with more broth)

• 40g Parmesan cheese, grated

• 2 tbsp olive oil

• 2 tbsp butter

• 1 tbsp fresh thyme (optional)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

  
  

Method

• Rehydrate the Mushrooms:

  • Place the dried chanterelle mushrooms in a bowl and cover with 2 cups of hot water.

  • Let them soak for about 10-15 minutes until they are rehydrated.

  • Once rehydrated, remove the mushrooms and chop them into bite-sized pieces. Reserve the soaking liquid.

• Prepare the Beef:

  • Season the beef cubes with salt and pepper.

  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

  • Add the beef and cook until browned on all sides, about 3-5 minutes. Remove from the skillet and set aside.

• Start the Risotto:

  • In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium.

  • Add the chopped onion and cook until softened, about 5 minutes.

  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

• Cook the Rice:

  • Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter.

  • Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.

  • Pour in the white wine (if using) and cook, stirring constantly, until the wine has been absorbed.

• Add Broth and Mushroom Liquid:

  • Begin adding the beef broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle.

  • After you’ve added about half of the broth, pour in the reserved mushroom soaking liquid (leaving any sediment behind).

  • Continue adding the broth gradually, stirring until the rice is creamy and cooked al dente, about 18-20 minutes in total.

• Finish the Dish:

  • When the rice is nearly done, stir in the chopped chanterelle mushrooms and the browned beef cubes. Cook for another 2-3 minutes until everything is heated through.

  • Stir in the grated Parmesan cheese and fresh thyme (if using).

  • Season with additional salt and pepper to taste.

• Serve:

  • Remove the risotto from the heat and let it sit for a minute or two.

  • Garnish with fresh parsley and serve immediately.