Wild Mushroom and Chestnut Risotto
Wild Mushroom and Chestnut Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups vegetable broth, warmed
For the Mushrooms and Chestnuts
- 1 pound mixed wild mushrooms, cleaned and sliced
- 2 tablespoons butter
- 1 cup cooked chestnuts, roughly chopped
- 1 teaspoon fresh thyme, chopped
Finishing Touches
- 2 tablespoons butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all ingredients: finely mince the shallot and garlic, clean and slice the mushrooms, roughly chop the chestnuts, chop the fresh thyme and parsley. Warm the vegetable broth in a separate saucepan and keep it at a gentle simmer over low heat. This is crucial for successful risotto.
⏱️ 10 min•🌡️ 180
- 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced wild mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture. Season lightly with salt and pepper. Remove the mushrooms from the pot and set aside.
⏱️ 7 min
- 3
Add 2 tablespoons of olive oil to the same pot over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min
- 4
Add the Arborio rice to the pot. Stir constantly for 2-3 minutes, toasting the rice until the edges become translucent but the center remains opaque. This helps the rice absorb liquid evenly and prevents it from becoming mushy.
⏱️ 3 min
- 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice. The alcohol will evaporate, leaving behind a subtle flavor.
⏱️ 3 min
- 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process takes about 20-25 minutes. About halfway through, add the chopped chestnuts and fresh thyme to the risotto.
⏱️ 25 min
- 7
Continue adding broth and stirring until the rice is creamy and tender, yet still firm to the bite (al dente). You may not need all 5 cups of broth, or you might need a little more. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min
- 8
Remove the pot from the heat. Stir in the 2 tablespoons of cold butter, the 1/2 cup of freshly grated Parmesan cheese, and the reserved sautéed mushrooms. Stir vigorously until the butter and cheese are fully incorporated, creating a rich, creamy consistency. Fold in the chopped fresh parsley.
⏱️ 2 min
- 9
Serve the risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Mushroom and Chestnut Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups vegetable broth, warmed
For the Mushrooms and Chestnuts
- 1 pound mixed wild mushrooms, cleaned and sliced
- 2 tablespoons butter
- 1 cup cooked chestnuts, roughly chopped
- 1 teaspoon fresh thyme, chopped
Finishing Touches
- 2 tablespoons butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all ingredients: finely mince the shallot and garlic, clean and slice the mushrooms, roughly chop the chestnuts, chop the fresh thyme and parsley. Warm the vegetable broth in a separate saucepan and keep it at a gentle simmer over low heat. This is crucial for successful risotto.
⏱️ 10 min•🌡️ 180 - 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced wild mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture. Season lightly with salt and pepper. Remove the mushrooms from the pot and set aside.
⏱️ 7 min - 3
Add 2 tablespoons of olive oil to the same pot over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min - 4
Add the Arborio rice to the pot. Stir constantly for 2-3 minutes, toasting the rice until the edges become translucent but the center remains opaque. This helps the rice absorb liquid evenly and prevents it from becoming mushy.
⏱️ 3 min - 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice. The alcohol will evaporate, leaving behind a subtle flavor.
⏱️ 3 min - 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process takes about 20-25 minutes. About halfway through, add the chopped chestnuts and fresh thyme to the risotto.
⏱️ 25 min - 7
Continue adding broth and stirring until the rice is creamy and tender, yet still firm to the bite (al dente). You may not need all 5 cups of broth, or you might need a little more. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min - 8
Remove the pot from the heat. Stir in the 2 tablespoons of cold butter, the 1/2 cup of freshly grated Parmesan cheese, and the reserved sautéed mushrooms. Stir vigorously until the butter and cheese are fully incorporated, creating a rich, creamy consistency. Fold in the chopped fresh parsley.
⏱️ 2 min - 9
Serve the risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 1 min