This hearty risotto is ideal for autumn! The pure sweetness of the chestnuts goes effectively with the earthy mushroom taste. You probably have entry to good, contemporary mushrooms you possibly can definitely use these as an alternative of dried. We selected the latter because it’s simpler to seek 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 want:
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1 giant onion
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1 giant carrot
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2 celery stalks
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1 ripe tomato
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1 1/2 cup (about 25g) dried mushrooms (porcini are most popular, however any you want will do)
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Salt
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1 1/2 cup (about 25g) dried mushrooms
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3 tbsp. unsalted butter
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1 cup (180g) risotto rice (carnaroli, arborio, or vialone nano)
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1/4 cup (60ml) white wine
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8-10 pre-cooked chestnuts, chopped
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1/3 cup (30g) grated Parmigiano-Reggiano cheese
Start by making a vegetable broth. Reduce the onion into quarters; set one quarter apart for later and place the remaining right into a medium pot. Reduce the remainder of the vegetable into quarters and add these into the pot as effectively. Fill with water and convey to a simmer. Let the broth prepare dinner for no less than half-hour.
Because it nears completion, salt the broth to style. That is the place practically all the seasoning for the risotto comes from, so make 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 means of a fantastic mesh strainer instantly into the broth. Further 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 prepare 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 convey to a simmer. After a few minutes, when the scent 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 prepare 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 regularly and proceed so as to add broth as wanted to be able to preserve the correct amount of liquid within the pot for the rice to prepare dinner.
When the risotto is about midway cooked, stir within the chopped chestnuts. A minute away from being carried out, cease including broth so the risotto can thicken a little bit 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!