Chanterelle risotto is the perfect fall weather comfort food. The richness of a simple risotto is brightened by the fruity flavors of chanterelles, leaving you with a dish suited for a fancy first date. Or in my case, a much-needed weeknight dinner “date” with my husband, toddlers in tow. The little ones were so excited about their dinner, that we ate in blissful silence…and that’s all this mama could ask for.
Chanterelles are usually a summertime treat, where the delicate and fruity flavors combine well with sweet corn, apricots and other warm-weather fare. We forage chanterelles on our land in early August, and they’re long gone before the weather turns cold and I’m craving risotto. This year, I ran across yellow foot chanterelles at the farmers market on the first day of fall, right alongside the apples and cider. These fragrant, late-season mushrooms are perfect for chanterelle risotto.
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