Recipes by Cullera de Boix

Chanterelle risotto with gorgonzola

Difficulty level: medium

Diners: 4

Preparation time: 1h 30'


  • 140 g of black chanterelles
  • 320 g of Carnaroli rice
  • 4 medium shallots, chopped
  • 4 garlic cloves, minced
  • 1 splash of white wine
  • 1 l of chicken broth
  • 120 g of gorgonzola
  • 30 g of butter
  • Extra virgin olive oil
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In a saucepan with a little oil, cook the shallots over low heat.
Add the garlic and quickly the black chanterelles.
Once cooked, add a splash of white wine and reduce.
Add the rice and stir.
Moisten with the broth and cook for 10 minutes.
Add the cheese and butter and stir.
Let stand for 2 minutes off the heat and serve.

Italian essence

We at Cullera de Boix are not too lazy to keep stirring, hence our risottos are amazingly successful

If the Cullera de Boix chef is specialising in something, this is rice. Therefore, do not be surprised if Xavier Matarrodona expands his valuable paella cookbook with foreign formulas that are as resolute as Italian risotto. Catalans are increasingly spending time to get better at cooking a good risotto, and here they will find a great challenge: the chef suggests an essentially Italian recipe (starring Gorgonzola), but cooked with mushrooms from our land and rice from the Ebro delta.

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