A creamy, elegant dish full of forest nuances, perfect for the autumn and winter months. Chestnuts, wild mushrooms and parmesan for an unforgettable risotto.
A creamy, elegant dish full of forest nuances, perfect for the autumn and winter months. The combination of chestnuts and wild mushrooms brings a moist texture and a deep flavour, while the parmesan and butter round off an irresistible risotto.
If using raw chestnuts, boil them for 15-20 minutes until tender. Once cooked, peel them and set them aside. Peel and finely chop the onion and garlic cloves.
In a pot, melt part of the butter and sauté the onion and garlic over low heat until tender and translucent.
Add the rice and toast it for a few minutes, stirring gently, until slightly pearlescent. Add the white wine and let it evaporate completely.
Start adding the hot vegetable stock little by little, one ladleful at a time. Stir and wait for the rice to absorb it before adding more.
Halfway through cooking, add the mushrooms and chestnuts. Keep adding stock and stirring until the rice is cooked but creamy.
Once the rice is at the right point, remove from the heat and add the remaining butter and the grated parmesan. Stir well until combined and the risotto turns wonderfully creamy. Adjust the salt and pepper.
Medium
