Chanterelle Risotto: A South Tyrolean Classic From Our Kitchen
As soon as the first chanterelles appear in the forests around Ratschings each summer, this dish makes its way onto our menus: creamy risotto finished with freshly sautéed chanterelles, a touch of cream, and a hint of parsley. A classic of South Tyrolean cuisine that also works wonderfully cooked at home.
Ingredients for 4 People
For the mushrooms: 400 g fresh chanterelle mushrooms, 30 g onion, 1 clove of garlic, 2 tbsp butter, 1 tbsp parsley, finely chopped, Pepper, salt
For the risotto: 240 g round-grain rice (risotto rice), 30 g onion, 2 tbsp butter, 100 ml white wine, approx. 1.2 l meat broth (beef stock), Pepper, salt
Additional ingredients: 2 tbsp cold butter, 50 ml cream
Preperation
Clean the chanterelles and cut them into small slices or cubes.
Peel and finely chop the onion and garlic.
Heat the butter in a pot, add the onion and garlic, and sauté gently. Add the chopped chanterelles, sauté briefly, season with salt and pepper, and set aside.
Sauté the 30 g of onion in butter until translucent, add the rice, and toast it until the grains turn glossy and translucent.
Deglaze with white wine and let the liquid reduce. Stirring constantly, gradually add ladles of meat broth and let simmer until the rice is tender but still has a bite.
Finally, fold in the prepared chanterelles, season with salt and pepper, and finish with the parsley, butter, and cream.
Cooking time for the risotto: approx. 18–20 minutes
A Tip From Our Kitchen: For an especially creamy result, patience pays off: add the meat broth only a ladleful at a time, stirring the rice constantly — this creates the classic velvety risotto texture without needing extra cream during cooking. The cold butter and cream are stirred in only right at the end, a technique known in the kitchen as "mantecare."
Where the Chanterelles Come From
Chanterelles are among South Tyrol's most beloved wild mushrooms and can be found in the summer months in the forests around Ratschings and throughout the Wipp Valley. Anyone wanting to forage for mushrooms themselves should check the local foraging regulations beforehand — the tourist information office is happy to help.
Perfect After a Day in the Mountains
After a hike or a ride on the mountain bike, a warm, hearty risotto is exactly what's needed. At our hotels, we serve chanterelle risotto depending on the season, as part of our South Tyrolean delicacies — naturally paired with the right glass of wine.
Frequently Asked Questions About Chanterelle Risotto
Round-grain rice (risotto rice) with a high starch content creates the classic creamy texture.
The risotto itself takes about 18–20 minutes to cook, plus time to prepare the mushrooms.
Yes, for a vegetarian version, the meat broth can easily be replaced with a flavorful vegetable stock.
Adding the liquid gradually while stirring constantly, plus stirring in cold butter and cream at the very end.
The main season is in the summer months, when the mushrooms can be found in the forests around Ratschings.