Description
This Mushroom and Chestnut Risotto is a comforting and elegant dish perfect for a cozy meal. Creamy Arborio rice is cooked slowly with sautéed mushrooms and chestnuts, finished with Parmesan cheese and fresh herbs for a rich, flavorful experience.
Ingredients
Scale
Risotto Base
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
Mushrooms and Chestnuts
- 1/2 lb mushrooms (such as cremini or button), sliced
- 1/2 cup cooked chestnuts, chopped
Liquids and Cheese
- 1/2 cup dry white wine (optional)
- 4-5 cups vegetable or chicken broth, warmed
- 1/2 cup Parmesan cheese, grated (optional for vegans)
Herbs and Seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons butter (for extra creaminess, optional)
Instructions
- Sauté the Onion and Garlic: In a large saucepan, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms and Chestnuts: Add the sliced mushrooms and chopped chestnuts to the pan. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and most of their moisture has evaporated.
- Toast the Rice: Stir in the Arborio rice, coating the grains evenly with the oil and vegetables. Cook for 1-2 minutes to lightly toast the rice, enhancing its nutty flavor.
- Add Wine (Optional): Pour in the white wine and cook, stirring occasionally, until the wine has mostly evaporated, infusing the risotto with subtle depth.
- Add Broth Gradually: Begin adding the warmed broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this gradual process for 20-25 minutes until the rice is creamy and cooked to al dente. You may not need to use all the broth.
- Stir in Cheese and Herbs: Once the risotto is creamy and tender, stir in the grated Parmesan cheese, chopped fresh parsley, and thyme. For extra richness, add the optional 2 tablespoons of butter. Season with salt and freshly ground black pepper to taste.
- Serve Warm: Serve the Mushroom and Chestnut Risotto warm, garnished with additional Parmesan cheese, parsley, or thyme as desired for a visually appealing and flavorful finish.
Notes
- Use vegetable broth to keep this dish vegetarian or chicken broth for added richness.
- For a vegan version, omit Parmesan cheese and replace butter with olive oil or vegan margarine.
- Chestnuts can be roasted or pre-cooked and peeled, available canned or vacuum-packed in many stores.
- Keep stirring as you add the broth to ensure a creamy texture and prevent the rice from sticking.
- Do not rush adding the broth; let the rice absorb it slowly for best texture.
- This risotto pairs beautifully with a crisp green salad or roasted vegetables for a full meal.
