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Green Risotto with Galletti Mushrooms (Risotto Verde con Galletti)

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(Recipe ID: 543)

Serves 4

Preparation time: 30 minutes; Cook time: 45 minutes

Source: Vito De Carolis

Galletti is the Italian name for the highly prized Chanterelle mushroom.  This risotto using Galletti will become one of your highly prized recipes.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Spinach leaves
  • 1/4 cup Extra Virgin Olive Oil *
  • 1 tablespoon Secco Del Borgo* white wine vinegar *
  • 1/2 teaspoon Sel de Mer fine sea salt* *
  • 1/2 teaspoon Green peppercorn; freshly ground
  • 4 tablespoons Unsalted butter
  • 1 Large white onion
  • 1 1/2 cups Carnaroli white rice* by Cascina Belvedere *
  • 1 cup Dry white wine
  • 6 cups Hot beef broth

    use 2 cups for rehydrating the mushrooms

  • to taste Sel de Mer* fine sea salt *
  • 1/2 cup Parmesan cheese; freshly grated
  • 2 cups Chanterelle mushrooms* rehydrated *

    use 2 cups of the beef broth (may require 3 or more packages of dried mushrooms)

  • 1 tablespoon Lemon zest; fine strips-about one lemon
  • 2 Tablespoons Vantera Extra Virgin Olive Oil* *
  • to taste Sel de Mer* fine sea salt *
  • to taste freshly ground white pepper* *


  1. Rehydrate the mushrooms in 2 cups of beef stock or water (in a hurry heat the stock to a boil and pour over the mushroomsand soak for 30 minutes or soak overnight) strain and reserve for further use
  2. Remove the stems from the spinach, and rinse thoroughly, dry in a salad spinner.
  3. Place spinach into a blender with Extra Virgin Olive Oil, wine vinegar, salt, and green peppercorn; make a purée and set aside.
  4. In large frying pan heat butter over a medium heat.
  5. Add onion and cook until light brown, then add rice.
  6. Stir well for one minute.
  7. Add white wine, stir until absorbed; then add beef stock gradually allowing the rice to absorb it.
  8. Season with fine sea salt and cook for 15 minutes.
  9. In the mean time saute the chanterelles in the Vantera olive oil season with salt and white pepper cooking for 5 minutes. Set aside
  10. Add spinach purée, stir well, and cook for 5 minutes more, until rice is “al dente”.
  11. Remove from the heat; blend in Parmesan cheese. Mix well.
  12. Arrange the rice on the serving platter, pour over the Galletti mushrooms, then sprinkle over lemon zest strips and serve.



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