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Winter squash risotto with chanterelle mushrooms

Recipe by:Courtesy of California Rice Commission


  • 1 1/2 tbsp. olive oil
    1 medium onion, finely chopped
    1 1/2 cups California Koshihikari or other short-grain rice
    1/4 cup dry white wine
    8 cups chicken stock, brought to a simmer
    Salt and pepper, to taste
    4 oz. chanterelle mushrooms, cleaned and quartered
    5 tbsp. unsalted butter, softened, divided use
    2 cups winter squash, cut into 1/4-inch dice, blanched in chicken stock
    1/2 cup Parmigiano-Reggiano
    3 sage leaves, finely chopped


Heat olive oil in a medium saucepan over medium heat. Sauté onion until soft, about 8 to 10 minutes. Add rice and stir to evenly coat grains with oil. Add wine and cook until pan is almost dry.

Reduce heat to low and begin adding hot stock, 1/2 cup at a time, stirring constantly. Continue cooking, keeping stock just above the surface of the rice. Season with salt.

Meanwhile, sauté mushrooms in 1 tbsp. butter until just tender. Season with salt and pepper and add to rice with cooked squash. When rice is just tender, add remaining butter and cheese and stir vigorously with a wooden spoon. Check seasoning and serve in shallow bowls with additional cheese. Garnish with sage.

Tip: If you like your rice soft, soak it before cooking.

Serves 4

Califonia Bountiful