Recipe - Winter Risotto with Mushrooms and Chestnuts

Rice and Grains

Winter Risotto with Mushrooms and Chestnuts

2 tablespoons MELCHIORRI DOP Melchiorri L'Intenditore D.O.P. Umbria Extra Virgin Olive Oil
I clove garlic, minced
6 oz shiitake mushrooms, cleaned, de-stemmed and sliced
Pinch of thyme + 4 sprigs for garnish
Espirit du Sel Fleur de Sel {ESP025Z
freshly milled black pepper
1 medium shallot, finely chopped
6 steamed or roasted chestnuts, chopped
1 tablespoon A L’ Olivier White Truffle Infused EVOO A L'Olivier White Truffle from Alba Infused Extra Virgin Olive Oil
6 cups light vegetable stock
1 ½ cups of Campanini Vialone Nano Rice Campanini Vialone Nano Rice
1 cup dry white wine
¼ cup of grated Parmigiano - Reggiano or Grana Padano + additional for passing at table
sea salt and black pepper to taste

Time: 1 hour

Yield: 4

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.