Mushroom Risotto — Risotto aux champignons
Are you as fond of champignons des bois as I am? When I still lived in France, during the fall, my friend B. used to drive me to the local forêt (woods) where we eagerly spent hours looking for cèpes, chanterelles and girolles (a type of chanterelles). I was fascinated by how much B. knew about wild mushrooms. Moi ? I was quite clueless, to put it mildly, and would probably have picked something toxic, had B. not been around. In fact, in France, when you are unsure about how safe a mushroom is, you can visit your local pharmacist who will evaluate the mushrooms for you. No risk then; this is a process pretty handy.
As I was thinking about my next story for the Boston Globe’s Seasons Column, mushrooms came spontaneously to my mind. I knew right away that I wanted to combine them into a risotto. At this time of year, there is hardly a week going by without a risotto prepared for dinner — we love it that much.
So I wrote this mushroom risotto recipe for the Seasons Column in the Boston Globe’s Food section published today. Creamy, earthy, delicious for a casual meal. Or a more dressed-up one, if you prefer.
Well, risotto is one of those dishes that never disappoint, don’t you think?
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I love risotto.. Mushroom risotto – simple and nice is definitely my winning choice!
Comment by mycookinghut — On December, 10th, 2008 at 8:29 am
My husband made the best risotto. His secret rests in massaging the Arborio rice. I received premium mushrooms from a producer, I will ask him to cook one for me. We make risotto patties on weekends with what we have left.
Comment by At Home with Kim Vallee — On December, 10th, 2008 at 9:08 am
yumi !!!
Comment by lolo — On December, 10th, 2008 at 9:40 am
that looks delicious, Bea!
Comment by kat — On December, 10th, 2008 at 10:05 am
Lovely. You are so right, I can’t get enough of mushroom – all kinds!
Comment by MyKitchhenInHalfCups — On December, 10th, 2008 at 10:25 am
Risotto is one of my favorite things to make in the world. I usually make it with porcini or chanterelles. Delicious!
Comment by Erin — On December, 10th, 2008 at 10:34 am
Comfort food at its best.
Comment by Lucy — On December, 10th, 2008 at 10:42 am
Sounds great, haven’t made a risotto in a while, I miss the earthy taste of freshly picked wild mushrooms, used to pick them in the hills of South Bohemia as well.
Comment by Jake — On December, 10th, 2008 at 11:31 am
Béa, you are a constant source of inspiration. Whenever I am at a loss for what to make for dinner, which seems to be a lot lately, you come to the rescue with a delicious recipe. Yes, this is a perfect comfort food for the cold, cloudy weather we’ve been having. Has anyone seen the sun lately?
Comment by valérie-jeanne — On December, 10th, 2008 at 11:38 am
c’est ce que j’ai prévu aussi au menu de ce soir, risotto aux champignons.
superbe photo !
Comment by trinidad — On December, 10th, 2008 at 12:19 pm
superb, as usual!
Comment by Jescel — On December, 10th, 2008 at 12:26 pm
Not that I don’t adore mushroom risotto… I’m just obsessed with your dishware. Where do you pick it up?
Comment by EB — On December, 10th, 2008 at 12:44 pm
I love risotto and with wild mushrooms, all the better!
Delish!
Comment by Kelli — On December, 10th, 2008 at 12:46 pm
When i was in Austria this summer, I made the same Risotto for my parents and myself. No better “Schwammerl” than Chanterelles.
To my big surprise, the local Costco in Calgary carries Chanterelles! So lucky. Not as earthy as the European ones, but good nevertheless.
Here are some images:
http://theceliachusband.blogspot.com/2008/09/risotto-with-chanterelles_13.html
Comment by H.Peter — On December, 10th, 2008 at 1:26 pm
delicious!
Comment by Aran — On December, 10th, 2008 at 2:05 pm
Mushroom Risotto is one of our staples here at home. I love a big, steaming bowl of it and it’s never as much work as people seem to think it is, not so? And there are such beautiful mushrooms at the market this time of year. Yum.
Comment by Robyn Vickers — On December, 10th, 2008 at 2:07 pm
This look so delicious, can’t wait to amaze my family with this one!
Comment by Hayley — On December, 10th, 2008 at 2:59 pm
Un plat dont nous ne lassons jamais. Le dernier, dimanche était aux cèpes.
Comment by Vanille — On December, 10th, 2008 at 5:55 pm
I love the cutlery in this picture. May I ask where you got it? Thank you.
Comment by Meghan — On December, 10th, 2008 at 10:59 pm
Je suis en admiration devant la qualité de ta cuisine et de tes photos. Ce risotto est excellent avec les champignons que tu as mis.
Comment by Doria — On December, 11th, 2008 at 5:53 am
oh Bea, your works are always fantastic. The photo of potatoes is superb! and you so sweet… good luck for your little arriving “patatina” !
Comment by Cobrizoperla — On December, 11th, 2008 at 10:50 am
It’s winter here in Cincinnati, too — and risotto sounds so wonderful. Bea, thank you for providing us with such beautiful inspiration and wonderfully tasty preparations. You are amazing! I really enjoy your posts, recipes and photos. Just beautiful. Hope you are feeling well. The Very Zest to you!
Comment by Terri Schmitt — On December, 11th, 2008 at 11:38 am
Thanks everyone for your sweet notes. I will try to dig out the info about plates, if I recall. Cutlery was purchased in a kitchen store in Paris.
Comment by Béa — On December, 11th, 2008 at 11:14 pm
[...] Mushroom Risotto – Risotto aux champignons [...]
Pingback by MarshalSandler.com » Celebrating Hanukkah with menorah parades. - By Michael Lukas - Slate Magazine — On December, 19th, 2008 at 2:49 pm
[...] lovelovelove mushroom dishes, and I lovelovelove risotto. Beatrice Peltre marries the two in this amazing dish–which I am actually afraid to prepare as I’ll never want to eat [...]
Pingback by Starred this week: Food fixations, writing resources & Louis, Louis, Louis « new england noir — On December, 19th, 2008 at 4:57 pm
I made used this recipe tonight and it was amazing. The best risotto I’ve made. I served it with a salad of frisee, endive, shaved fennel, and shaved Parmesan. A little white wine to top it off and you just can’t get better than that! Thank you!
Comment by Meghan — On December, 21st, 2008 at 11:23 pm
Meghan, thanks so much. I am really delighted you enjoyed the risotto!
Comment by Béa — On December, 23rd, 2008 at 9:10 am
Was the combination of olive oil and butter to reduce saturated fat or for the flavor?
Comment by Mike — On December, 27th, 2008 at 1:38 pm