Updated: Nov 28, 2018

I have become a big fan of risotto lately and this is not an exception. I made this after finding chanterelles in my local supermarket and craved something very comforting. I imagine that this would be even better after a long walk in a forest picking up you own chanterelles – but until this happens it works perfectly with store bought chanterelles or another kind of mushrooms.


Serves: 4 people

  • 3 tbsp. olive oil

  • 1 red onion

  • 2 cloves of garlic

  • ½ - 1 red chili or ½ tsp. dried chili flakes 

  • 1 celery root

  • 4 dl risotto rice (pudding rice works as well, and you can substitute 2 dl for brown rice)

  • 1.5 dl white wine (or 3 tbsp white wine vinegar)

  • 1 liter of vegetable stock (I use 2 tbsp. of stock powder and 1 liter of boiling water)

  • 200 g mushrooms (chanterelles, oyster mushrooms, champignons…)

  • 4 tbsp. soy sauce

  • 1 dl of grated parmesan cheese

  • salt and pepper to taste

  • Fresh herbs (I use basil and parsley)


  1. Finely chop the onion and chili, peal the celery root and chop it into very small squares, and crush the garlic.

  2. Heat the oil at medium heat in a large pan or pot and sauté the onion, garlic, and chili for a few minutes until the onions are soft

  3. Add the celery root and sauté for 5-10 minutes, but make sure to start prevent the onion to burn 

  4. Add the rice and sauté for about 2-3 minutes until the rice have cleared up (are less white).

  5. Now add the white wine (or vinegar) and keep stirring while the rice soak up the liquid

  6. Once the wine/vinegar has cooked into the rice you can add about 1 dl of the vegetable stock. Turn down the heat and stir until the rice has absorbed all the liquid before you add another deciliter of vegetable stock.

  7. Keep adding and stirring in 1 dl of vegetable stock until you have used 1 liter. Now taste the risotto and make sure that it is fully cooked. If the rice is too hard you can add deciliters of boiling water until the rice is cooked soft.

  8. While the rice is cooking sauté the mushrooms with the soy sauce until they are golden

  9. Pour the mushroom and remaining soy sauce into the risotto with the parmesan cheese - stir everything together and season with salt and pepper.

  10. Before serving top with fresh herbs