Original Recipe: Risotto with Chanterelle Mushrooms and Brussel Sprouts



  • 2 tbsp. butter
  • Grapeseed oil
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 6 cups chicken stock
  • 1 1/2 cups Arborio rice
  • 12 Brussel sprouts, separated into leaves
  • 1 lb Chanterelle mushrooms, quartered
  • Parmesan cheese
  • Kosher salt and cracked black pepper


  1. Add the chicken stock to a medium saucepan and warm over medium heat.
  2. Melt 1 tbsp. of the butter in a sauté pan over a medium heat.
  3. Cook the shallot in the butter until it’s translucent.
  4. Add the rice to the pan and cook for a couple of minutes, stirring frequently.
  5. Add the wine to the pan and cook until it is absorbed into the rice, stirring frequently.
  6. Add half a cup of the warmed stock to the pan and cook until the rice has completely absorbed the stock, stirring frequently.
  7. Repeat until all the stock has been used or the rice is fully cooked, while you are doing this prepare the mushrooms and Brussel sprouts.
  8. Put a second sauté pan over a medium-high heat and lightly coat with grapeseed oil, add the remaining butter and heat it until it foams.
  9. Add the Brussel sprout leaves to the pan and sauté until slightly crispy, season with salt and pepper, and remove from the pan and set aside.
  10. Return the pan to the heat and add more oil.
  11. Add the Chanterelle mushrooms to the pan and sauté until cooked through, season with salt and pepper, and remove from the pan and set aside.
  12. Once the risotto is fully cooked, add the Brussel sprout leaves, Chanterelle mushrooms, and grated parmesan, season to taste, and combine gently.
  13. Serve with additional grated parmesan.