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Mushroom and Chestnut Risotto

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Mushroom and chestnut risotto is rich, creamy, and packed with earthy flavors. This restaurant-worthy dish never fails to impress!
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Diet: Vegetarian

Mushroom and chestnut risotto is rich, creamy, and packed with earthy flavors. This restaurant-worthy dish never fails to impress!

Ingredients

Scale

For the Shiitake mushrooms:

  • 1 garlic clove, minced
  • 2 Tablespoons extra virgin olive oil
  • 2 cups (150g) shiitake mushrooms*, sliced
  • 3 Tablespoons white wine
  • Salt to taste

For the risotto**:

  • 4 cups (1L) vegetable stock
  • ½ onion, finely chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 ¼ cup (320g) uncooked arborio rice
  • ¼ cup (60 ml) white wine
  • 20 chestnuts, peeled, cooked, and crumbled
  • ½ Tablespoon fresh rosemary, chopped
  • 2 Tablespoons (30g) unsalted butter
  • 4 Tablespoons (60g) Parmigiano Reggiano, finely grated
  • Salt to taste

Instructions

  1. For the shiitake mushrooms. In a non stick frying pan, throw garlic and let fry in olive oil on low heat, about one minute. Add the shiitake mushrooms and cook for 2-3 minutes. Add the white wine and burn the alcohol off by increasing the heat for a few seconds. Season with salt to taste. Set aside.
  2. For the stock. Pour the vegatable stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
  3. For the risotto. In a non stick pot, melt onions in olive oil on low heat, until translucent. Add the rice**, mix well and cook for 1-2 minutes, until it becomes translucent. Pour in white wine and let the alcohol burn off by cooking on a high heat. Add enough hot stock to cover the rice and turn the heat to medium-low. Keep cooking, stirring occasionally, and adding hot stock little by little, until the rice is cooked, about 18-20 minutes.
  4. A few minutes before the rice is ready, add the shiitake mushrooms and crumbled chestnuts to it. Stir well and keep cooking a few more minutes.
  5. When rice is ready, remove from heat and add rosemary, butter, and freshly grated Parmigiano Reggiano. Stir well, until rice becomes creamy***. Season to your liking and serve immediately.

Notes

* You can also use other mushrooms with a strong hearty flavors, such as chanterelles, porcinis, oysters, or black trumpets, to name a few.

** Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.

*** Make sure the risotto is moist and not sticky. If too sticky, add 1 or 2 tablespoons of hot stock, and stir well.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

© 2024 Del's cooking twist
https://www.delscookingtwist.com/mushroom-and-chestnut-risotto/