Rice and Grains

Winter Risotto with Mushrooms and Chestnuts



Time: 1 hour
Yield: 4

Make the risotto

  • Bring the stock to a simmer.
  • Sauté the mushrooms and garlic in 1 tablespoon EVOO. Add the thyme. Stir in ¾ of
  • The chopped chestnuts. Add a pinch of salt and a grind or two pf pepper. Off the heat, stir in the truffle oil. Set aside.
  • Heat the remaining oil and stir in the rice, until well coated. Keep stirring the rice as you toast it. When most of the grains have turned an opaque white, pour in the wine. Keep stirring until the rice has absorbed all the wine. Add the remaining chestnuts to the pan then stir in one ladle full of stock. Stir until it is absorbed. Continue ladling and stirring in broth until the rice is al dente, about 20 minutes.
  • Just as the rice finishes cooking, stir in ½ of the mushrooms and chestnuts, then the grated cheese. Scatter the remaining mushroom and chestnuts over the risotto, cover and let it rest for 5 minutes.
  • Divide the risotto among 4 into soup plates, garnish with a sprig of thyme and serve.
Copyright © 2022 De Medici Imports. All rights reserved.