The creamiest, most flavorful brown rice risotto with leeks and golden chanterelle mushrooms.
Look at this brown rice golden chanterelle leek risotto I made for us!
I mean, healthy comfort food was mandatory as the chanterelle season just began. Plus it started pouring rain out of the blue. Yes for Southern California this is a huge deal, Amen and Hallelujah, we need the rain like, well, like the Dessert needs the Rain I guess.. I hope that makes sense, If not forgive me, I just started sipping my coffee.
Are those golden chanterelle mushrooms pretty or what ? They also cost a pretty penny at the market, this is like buying organic grass-fed filet mignon. I really need to get my mushroom hunter gear on and chop-chop, get to work and bring home those golden chanterelle beauties! What ? I am a bona-fide mushroom hunter you know…
You remember how I used to go look for mushrooms with my grandpa after the rain, sneaking through bushes like the mushroom Boss that I am!
I never found any golden chanterelle mushrooms tough, but now I live in California where you can find them easily at the base of oak trees. Mushroom hunting on the bucket list!
So look, I mixed them up with some flavorful wild shiitakes, because duhh, they are like half the price but super flavorful! Not nearly as beautiful, but who cares ? I used them for the mushroom stock and in the base with the leeks. Think flavor, flavor and more flavor.
To keep things extra healthy I used a short grain brown rice for the risotto, because we are making brown rice risotto after all!
So earthy and healthy and perfectly al dente, If there is any place you would use brown rice in a risotto, it would be right here, in a golden chanterelle and leek risotto.
I swear all those flavors have been made for each other. The leeks are a superstar in this dish, sautéed until wilted and just start to caramelize, then cooked together with the rice and the shiitakes until a volcanic explosion of earthy flavors takes place.
To brighten things up, I quickly sautéed some more leeks with all my golden chanterelle mushrooms to serve over the top of the brown rice risotto.
I’m really gonna make this again for the Holidays. I mean what’s gonna look prettier on the table than a big bowl of chanterelle brown rice risotto with pretty green specs from the leeks ?!
Clearly the golden chanterelle makes my world go around at the moment, and I can’t wait till fall so I can blast this blog with countless mushroom recipes.
For now you guys can rest assured that this brown rice risotto is legit, hope you give it a go!
- 3 c sprouted brown rice short grain
- 1 large leek sliced and cleaned well
- 1/2 c dry white wine
- 1/2 lb shiitake mushrooms
- 1 lb chanterelle mushrooms
- 1 tsp sea salt + more to taste
- 6 tbsp extra virgin olive oil
- 1/4 c Italian flat leaf parsley roughly chopped
- 1 tbsp butter organic
- 1/4 c parmigiano reggiano cheese optional
- 8 sprigs of thyme
- 2 cloves garlic
- 2 leaves bay
- 5 1/2 c water
- the stalks from al the shiitake mushrooms
- 1 large shiitake mushroom
In a medium stock pot add the water, thyme, bay leaves and garlic cloves. Bring to a simmer together with all of the stalks from the shiitake mushrooms and one of the largest shiitake mushrooms. Simmer on low flame for 25 minutes. Adjust seasonings to taste with the sea salt and keep warm.
In a large skillet add 2 tbsp pf the olive oil and saute half of the clean leeks with a pinch of sea salt for about 10 minutes. Slice the shiitake mushrooms and add them to the skillet with the leeks. Toss to coat well and sauté for a few minutes until the mushrooms start to wilt.
Stir in the rice and make sure to coat it very well in all the oils. Toast it for a few minutes and stir in the white wine. Once the wine is almost absorbed but not completely evaporated, pour in half of the mushroom stock. Stir well to combine and keep the rice at a gentle simmer. Cover with a tight lid and cook for about 20 minutes until most of the sock has been absorbed. Make sure to stir well a few times to achieve a creamy consistency.
Once the stock is almost all absorbed, pour in the remaining of the mushroom stock reserving half cup. Cover with the lid again and simmer for another 20 minutes or until most of the stock has been absorbed and the rice grains are cooked through but still al dente. Stir in cheese and the butter until melted for a silky finish.
Add the reserved mushroom stock to the risotto just before serving.
In a separate skillet add a lug of olive oil and saute the remaining of the leeks for just a few minutes until the start to wilt. Clean the chanterelle mushrooms and add them to the leeks with a pinch of sea salt. Toss to coat in the oils and cook for a couple of minutes until they start to soften. Adjust seasonings with sea salt and serve on top of the brown rice risotto surrounded by the sautéed leeks and sprinkled with the parsley. Finish with a good drizzle of extra virgin olive oil.
To make this recipe vegan just ignore the finishing touch of butter and cheese.