Description
This Mushroom and Chestnut Risotto is a comforting and elegant dish combining creamy Arborio rice with earthy mushrooms and sweet chestnuts. Perfect for a cozy meal, it features a rich texture enhanced by Parmesan and fresh herbs, delivering a flavorful vegetarian main course ready in about 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 lb mushrooms (such as cremini or button), sliced
- 1/2 cup cooked chestnuts, chopped
- 1/2 cup dry white wine (optional)
- 4–5 cups vegetable or chicken broth, warmed
- 1/2 cup Parmesan cheese, grated (optional for vegans)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons butter (for extra creaminess, optional)
Instructions
- Sauté the Onion and Garlic: In a large saucepan over medium heat, warm the olive oil or butter. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms and Chestnuts: Add the sliced mushrooms and chopped chestnuts to the pan. Continue cooking for 8-10 minutes, stirring occasionally, until the mushrooms turn golden brown and most of their moisture evaporates.
- Toast the Rice: Add the Arborio rice to the pan, stirring well to coat the grains with the oil and vegetables. Cook for 1-2 minutes to lightly toast the rice and enhance its flavor.
- Add Wine (Optional): Pour in the dry white wine and cook, stirring occasionally, until the wine is mostly evaporated, which helps to infuse the rice with subtle acidity.
- Add Broth Gradually: Begin adding the warmed broth one ladleful at a time, stirring constantly. Allow each addition of broth to be mostly absorbed by the rice before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender yet still al dente. You may not need to use all the broth.
- Stir in Cheese and Herbs: When the rice reaches the desired texture, stir in the grated Parmesan cheese, fresh parsley, and thyme. For extra richness, add 2 tablespoons of butter if desired. Season the risotto with salt and pepper to taste.
- Serve: Serve the Mushroom and Chestnut Risotto warm, garnished with additional Parmesan, fresh parsley, or thyme for a beautiful presentation.
Notes
- You can use either vegetable or chicken broth depending on your preference or dietary needs.
- If serving vegans, omit the Parmesan cheese and butter or use vegan substitutes.
- To save time, pre-cooked chestnuts from a store can be used instead of cooking from raw.
- Stirring continuously while adding broth helps release the rice starch, creating a creamy texture essential for risotto.
- Adjust seasoning at the end to ensure the risotto tastes balanced, especially if using salted broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
