Mushroom and chestnut risotto

Il Risotto with mushrooms and chestnuts It is a dish that combines two ingredients with a special flavor, as well as being rich in important health properties.

Creamy and very fragrant thanks also to the vegetable broth to be prepared by reusing vegetable scraps, risotto with mushrooms and chestnuts is also perfect for the lunch at the office.

Don't forget to add the Red wine and decorated with a handful of leaves parsley and grated Parmesan cheese. Let's see how to prepare it together:

Ingredients

• 320g of risotto rice
• 15 – 20 g of dried porcini mushrooms
• 10 (approximately) already boiled chestnuts
• 1 clove of garlic
• A handful of parsley leaves
• About ½ litre of vegetable broth (you can also prepare it with well-cleaned vegetable scraps)
• ½ glass of red wine
• 4 tablespoons of oil
• Butter and grated parmesan cheese for mixing

Preparation

• An hour early, put the mushrooms at bathroom in warm water.
• If the chestnuts are frozen (likely, at this time of year) take them out from the freezer. Select four of the whole ones.
• When cooking, take the mushrooms, drain them through a fine sieve lined with a sheet of kitchen paper, and preserved the water.
• Peel the clove ofgarlic, wash the parsley leaves and chopped everything finely.
• Rinse the mushrooms, squeeze them a little and chop them coarsely.
• Heat the broth.
• In a pan suitable for risotto, heat the oil and just brown the chopped garlic and parsley.
• United the chopped mushrooms, a few sips of their water, and continue cooking for about five minutes.
• Pour the rice, mix thoroughly to flavor, faded wine and let it evaporate.
• Wet with the remaining mushroom water, then continue with the broth and bring to the boil stirring occasionally, making sure it doesn't stick.
• A few minutes before removing from the heat, add the chestnuts and, stirring, break them up a little with the spoon: this way, some will remain almost whole and others almost crumbled, sweetening the entire risotto.
• Creamy with a knob of butter and lightly seasoned parmesan.
• Prepare individual dishes, decorating with a whole chestnut.

Read also:

• Apple risotto, a simple and colorful dish, perfect for office lunches.
• Pomegranate Risotto: A Colorful, Tasty, and Light Recipe
• Artichoke Stem Risotto: A Recipe That Uses Leftover Cheese
• Fennel risotto: a rich, filling, and fragrant dish.
• Persimmon risotto, an autumnal first course packed with health benefits.
• Risotto with walnuts and radicchio: a nutritious and healthy recipe with a truly special flavor.
• Risotto with pears and walnuts, the recipe for an unusual, original and tasty first course

Recipes

Recipe Name

Mushroom and chestnut risotto

Author

Don't waste

Posted on

2024-12-01

Preparation time

10M

Cooking time

35M

Total time

45M