The Risotto with Fresh Porcini Mushrooms and Chestnuts is a staple of autumn recipes. The recipe is easy and flavorful, and even though the cost of mushrooms is a bit high, it’s worth buying them. Take your time to clean them with a brush, trying not to waste anything. For this recipe, I added some pre-cooked chestnuts, the ones ready to eat, which I think added a particular taste. The Risotto with Saffron and Artichokes is also very good.
More risotto recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3/4 cup Carnaroli rice
- 1 Shallot
- 4 tbsps Extra virgin olive oil
- 3.4 oz White wine
- 2 Porcini mushrooms (about 10.6 oz)
- 2 cups Vegetable broth (salted)
- 8 Chestnuts (peeled soft)
- 2 tbsps Butter
- 3/4 oz Parmigiano Reggiano PDO (grated)
- A few sprigs Parsley (chopped)
Tools
- Kitchen scale
- Pot
- Pan
- Wooden spoon
- Ladle
Steps
Start by preparing salted vegetable broth kept warm on the stove. Gently clean the porcini mushrooms using a brush and paper towels. Do not wash them under water. Cut the stem into cubes and slice the cap into 3/16-inch thick slices. Chop the shallot, sauté it with the oil over low heat without browning, and add the rice. Let it toast for a few minutes and deglaze with white wine.
Add the cubed porcini stems, stir, and moisten with a ladle of boiling broth. Cook over low heat without a lid for 10 minutes, adding a bit of broth as needed. Add the rest of the porcini and the crumbled chestnuts, stir, and continue cooking for another 8 minutes.
Remove the Risotto with Fresh Porcini Mushrooms and Chestnuts from the heat, stir in butter and Parmesan, and serve hot with a sprinkle of chopped parsley on the plates.
