Chestnuts and porcini risotto
Creamy, cozy, and full of fall flavor: chestnut and porcini risotto is the hug-in-a-bowl you didn’t know you needed.
Servings 4
Ingredients
- 200 gr chestnuts shelled
- 200 gr of fresh or frozen porcini or 40gr dried
- 1 lt stock Check the quantity indicated on the rice package
- 60 ml white wine
- 1 medium onion
- 360 gr risotto rice
- 20 gr butter
- 2 tbsp olive oil
- salt and pepper to taste
- parmigiano to taste
Instructions
Prepare the ingredients
- Finely cut the onion, chop the chestnuts and mushrooms. If you use dried porcini mushrooms, soak them overnight and do not throw away the water. Pre-heat the stock.
Prepare the risotto
- Heat a pot on medium heat, add the oil and the onion and sauté for a couple of minutes.
- Add the porcini and chestnuts and cook for a minute then add the rice.
- Toast the rice for a minute then add the wine and let it evaporate.
- Add a ladle of stock and cook on medium low, add more stock a ladle at a time util the rice is cooked.
- When the rice is cooked add the butter, mix vigorously and then cover with a lid for a couple of minutes.
- Serve with some parmigiano or grana on top and a sprinkle of freshly grated black pepper.
