Golden Chanterelle Risotto with Garlic-Thyme Butter-Basted Salmon

Creamy, earthy, and full of late-summer flavor, this dish brings together two showstoppers: golden chanterelle risotto and pan-seared salmon bathed in garlic-thyme butter. The risotto is slow-stirred and rich with parmesan and wild mushrooms, while the salmon is crisp on the outside, tender on the inside, and infused with aromatic herbs. Whether you're cooking for a cozy date night or just want to treat yourself, this elegant meal delivers restaurant-quality results with comforting, homemade soul.

2 servings

Ingredients

For the risotto:

• 1.5 dl (⅔ cup) Arborio rice (risotto rice)

• 1 small yellow onion or shallot, finely chopped

• 1 garlic clove, finely chopped

• 2 tbsp butter or olive oil

• About 500 ml (2 cups) warm chanterelle broth

• 100 ml (⅖ cup) dry white wine (optional but adds depth)

• 100–150 g (3.5–5 oz) fresh chanterelle mushrooms

• 0.5–1 dl (3–7 tbsp) grated Parmesan cheese (or other aged cheese)

• Salt and black pepper, to taste

• Optional: a spoonful of butter or crème fraîche for extra creaminess

• Fresh thyme or parsley, for garnish

For the salmon:

• 2 salmon fillets, skin-on or skinless

• 1–2 tbsp butter

• 1 garlic clove, crushed

• A few sprigs of fresh thyme

• Salt and black pepper, to taste

Equipment

• Enameled Cast Iron Balti Dish
• Enameled Cast Iron Dutch oven
• Frying Pan
• Cast Iron Serving Pan

Instructions

1. Prepare the mushrooms: Clean and cut the chanterelles. Sauté them in a dry pan until their liquid evaporates. Add a bit of butter and fry until golden. Set aside.

2. Heat the broth: Warm the chanterelle broth in a saucepan and keep it on low heat throughout the cooking.

3. Sauté aromatics: In a separate pot, cook the onion and garlic gently in butter or oil over low heat until soft, but not browned.

4. Toast the rice: Add the Arborio rice and stir for 1–2 minutes until the edges of the grains look translucent.

5. Deglaze with wine: Pour in the wine (if using) and let it simmer until almost fully absorbed.

6. Cook the risotto: Add the hot broth one ladle at a time, stirring often. When the liquid is almost absorbed, add more. Continue for 18–20 minutes until the rice is creamy and al dente.

7. Finish the risotto: Stir in the sautéed chanterelles (save a few for garnish), Parmesan, and optionally a spoon of butter or crème fraîche. Season with salt and pepper to taste.

8. Butter-baste the salmon: While the risotto finishes cooking, season the salmon fillets with salt and pepper. Sear them in a hot pan over medium-high heat, skin-side down if using skin-on. When golden on one side, flip the salmon and reduce the heat slightly. Add butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted, infused butter over the salmon repeatedly for 2–3 minutes, or until cooked to your liking.

9. Rest the risotto: Cover the risotto and let it rest for 1 minute off the heat.

10. Serve: Plate the risotto and top with the reserved chanterelles and fresh thyme or parsley. Serve each portion with a fillet of butter-basted salmon on top or alongside. Spoon a little of the thyme-garlic butter from the pan over the salmon for extra flavor.

Why ladle broth gradually instead of cooking risotto like regular rice?

The key reason is texture and starch control. Read here how it works.

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