Chestnut & Mushroom Risotto | Italian Recipe

This hearty risotto is ideal for autumn! The pure sweetness of the chestnuts goes nicely with the earthy mushroom taste. In case you have entry to good, recent mushrooms you’ll be able to definitely use these as a substitute of dried. We selected the latter because it’s simpler to search out top quality dried mushrooms.

Chestnut & Mushroom Risotto | Italian Rice Recipe

Watch the Pasta Grammar video the place we make this recipe right here:

Serves 2.

For this recipe, you will have:

• 1 giant onion

• 1 giant carrot

• 2 celery stalks

• 1 ripe tomato

• 1 1/2 cup (about 25g) dried mushrooms (porcini are most well-liked, however any you want will do)

• Salt

• 1 1/2 cup (about 25g) dried mushrooms

• 3 tbsp. unsalted butter

• 1 cup (180g) risotto rice (carnaroli, arborio, or vialone nano)

• 1/4 cup (60ml) white wine

• 8-10 pre-cooked chestnuts, chopped

• 1/3 cup (30g) grated Parmigiano-Reggiano cheese

Start by making a vegetable broth. Lower the onion into quarters; set one quarter apart for later and place the remainder right into a medium pot. Lower the remainder of the vegetable into quarters and add these into the pot as nicely. Fill with water and produce to a simmer. Let the broth cook dinner for not less than half-hour.

Because it nears completion, salt the broth to style. That is the place almost all the seasoning for the risotto comes from, so be sure that it is tasty!

Whereas the broth cooks, place the mushrooms in a small container or cup and fill with sufficient water to cowl. Let the mushrooms soak for half-hour. In the meantime, mince the remaining onion.

After half-hour, drain the mushrooms however do not throw away the water! Filter it by way of a superb mesh strainer straight into the broth. Additional taste! Chop the drained mushrooms.

Soften 2 tbsp. of butter in a medium saucepan over medium/low warmth. Add the onion and sauté till tender and barely clear. Add the chopped mushroom into the pot.

Whereas the mushrooms cook dinner with the onion, pour the rice right into a small skillet and toast it over medium warmth for 1-2 minutes. Swirl the pan round to maintain the rice shifting so it does not burn. Pour the toasted rice into the onions and mushrooms and stir collectively.

Add the white wine and produce to a simmer. After a few minutes, when the odor of alcohol has dissipated, ladle a few of the vegetable broth into the risotto. Add simply sufficient to maintain the rice submerged and simmering, however not a lot that you find yourself with a soup.

The rice ought to now cook dinner till it’s al dente to your style (test the bundle of your particular rice for estimated cooking time). Because the risotto cooks, stir it continuously and proceed so as to add broth as wanted with the intention to keep the correct amount of liquid within the pot for the rice to cook dinner.

When the risotto is about midway cooked, stir within the chopped chestnuts. A minute away from being completed, cease including broth so the risotto can thicken a bit of bit. When the rice is al dente, flip off the warmth and stir in 1 tbsp. of butter and the grated Parmigiano. Cowl the pot and let the risotto relaxation for 2-3 minutes earlier than serving.

Buon appetito!