The rainforests of British Columbia are among the most productive mushroom grounds on earth, and foraging for chanterelles, morels, and porcini is a cherished autumn ritual on the coast. First Nations peoples harvested and traded these mushrooms for centuries, and today BC chanterelles are shipped to fine restaurants across the globe — though the locals know to keep a few for themselves.
What makes this risotto great is the woodsy, almost fruity depth the wild mushrooms bring, layered into a creamy risotto that’s stirred slowly until the rice is tender and the broth has turned silky. A splash of white wine, a snowfall of Parmesan, and a little thyme are all it takes to make the mushrooms shine. It’s comfort food with a forager’s soul.
Master the rice and you master the dish: How to Cook Perfect Rice Every Time.
