Wild Mushroom and Chestnut Risotto
Wild Mushroom and Chestnut Risotto
Ingredients
For the Risotto Base
- 6 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons unsalted butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mushrooms and Chestnuts
- 12 ounces mixed wild mushrooms, such as cremini, shiitake, oyster; cleaned and sliced
- 6 ounces cooked chestnuts, vacuum-packed or jarred, roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Warm the vegetable broth in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process. This ensures the broth is hot when added to the rice, which is crucial for creamy risotto.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min
- 3
Add the Arborio rice to the pot and stir constantly for 2 to 3 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step, called 'toasting the rice,' helps the grains maintain their shape and absorb liquid evenly.
⏱️ 3 min
- 4
Pour in the white wine and stir continuously until it is completely absorbed by the rice. This deglazing step adds a layer of complex flavor to the risotto.
⏱️ 2 min
- 5
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed by the rice before adding the next ladleful. Continue this process for about 20 to 25 minutes, or until the rice is al dente – tender but still with a slight bite in the center.
⏱️ 25 min
- 6
While the risotto is cooking, prepare the mushrooms and chestnuts. In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5 to 7 minutes. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the chopped fresh thyme leaves. Stir in the chopped cooked chestnuts and cook for another 2 minutes.
⏱️ 10 min
- 7
Once the risotto is al dente, remove it from the heat. Stir in the cold unsalted butter and the 1/2 cup of freshly grated Parmesan cheese. Stir vigorously for 1 to 2 minutes until the butter and cheese are fully incorporated, creating a creamy, emulsified texture. This final stirring is known as 'mantecatura'.
⏱️ 2 min
- 8
Gently fold in the sautéed mushrooms and chestnuts into the risotto. Taste and adjust seasoning with additional kosher salt and black pepper if needed. The risotto should be creamy and flowing, not stiff. If it's too thick, add a splash more warm broth.
⏱️ 2 min
- 9
Serve the risotto immediately in warm bowls. Garnish each serving with additional freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Mushroom and Chestnut Risotto
Ingredients
For the Risotto Base
- 6 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons unsalted butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mushrooms and Chestnuts
- 12 ounces mixed wild mushrooms, such as cremini, shiitake, oyster; cleaned and sliced
- 6 ounces cooked chestnuts, vacuum-packed or jarred, roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Warm the vegetable broth in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process. This ensures the broth is hot when added to the rice, which is crucial for creamy risotto.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min - 3
Add the Arborio rice to the pot and stir constantly for 2 to 3 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step, called 'toasting the rice,' helps the grains maintain their shape and absorb liquid evenly.
⏱️ 3 min - 4
Pour in the white wine and stir continuously until it is completely absorbed by the rice. This deglazing step adds a layer of complex flavor to the risotto.
⏱️ 2 min - 5
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed by the rice before adding the next ladleful. Continue this process for about 20 to 25 minutes, or until the rice is al dente – tender but still with a slight bite in the center.
⏱️ 25 min - 6
While the risotto is cooking, prepare the mushrooms and chestnuts. In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5 to 7 minutes. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the chopped fresh thyme leaves. Stir in the chopped cooked chestnuts and cook for another 2 minutes.
⏱️ 10 min - 7
Once the risotto is al dente, remove it from the heat. Stir in the cold unsalted butter and the 1/2 cup of freshly grated Parmesan cheese. Stir vigorously for 1 to 2 minutes until the butter and cheese are fully incorporated, creating a creamy, emulsified texture. This final stirring is known as 'mantecatura'.
⏱️ 2 min - 8
Gently fold in the sautéed mushrooms and chestnuts into the risotto. Taste and adjust seasoning with additional kosher salt and black pepper if needed. The risotto should be creamy and flowing, not stiff. If it's too thick, add a splash more warm broth.
⏱️ 2 min - 9
Serve the risotto immediately in warm bowls. Garnish each serving with additional freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley.
⏱️ 1 min