A Taste of Autumn: Mushroom & Chestnut Risotto Recipe

Mushroom & Chestnut Risotto

Today, I’m excited to share a cozy Autumn recipe that always puts me in a warm and comforting mood. This Mushroom & Chestnut Risotto is a hearty and flavorful dish that perfectly captures the essence of the season.

Ingredients:

• Arborio rice (300g)
• Chestnuts (150g, peeled and chopped)
• Mixed mushrooms (250g, sliced)
• Shallots (2, finely chopped)
• Garlic (2 cloves, minced)
• Thyme (1 tablespoon, chopped)
• Vegetable broth (1 liter)
• White wine (150ml)
• Parmesan cheese (50g, grated)
• Butter (2 tablespoons)
• Olive oil
• Salt and pepper

Kitchen Tools:

• wooden spoon
• saucepan
• frying pan
• ladle

To begin, heat some olive oil in a saucepan over medium heat. Add the shallots and garlic, cooking until softened. Stir in the Arborio rice and cook for a couple of minutes until translucent.

Next, pour in the white wine and allow it to evaporate before adding a ladle of vegetable broth. Stir continuously until the broth is absorbed. Continue adding the broth, one ladle at a time, until the rice is creamy but still al dente.

Meanwhile, in a separate frying pan, sauté the mushrooms until golden and add the chestnuts, thyme, salt, and pepper. Stir the mushroom and chestnut mixture into the risotto along with the butter and Parmesan cheese. Cook for a few minutes until everything is well combined.

Garnish with extra Parmesan and thyme before serving this delightful Mushroom & Chestnut Risotto.

Serving:

This recipe makes approximately 4 servings, with each serving weighing around 400g. One serving of this Mushroom & Chestnut Risotto is estimated to be around 450 calories.

One unique tip for this recipe is to add a splash of truffle oil at the end for an extra layer of earthy flavor.

I encourage you to give this Mushroom & Chestnut Risotto a try and make it your own with different mushroom varieties or adding a sprinkle of crispy pancetta on top. Enjoy the flavors of Autumn in every bite!