Today, we’re diving into the rich and comforting world of autumn flavors with a recipe that epitomizes the season’s essence: Chestnut Risotto with Portobello Mushrooms. It’s a recipe for two, perfect for an intimate dinner that captures the magic of fall. So, grab your apron, pour a glass of your favorite wine, and let’s create a dish that not only nourishes the body but also warms the soul. Let the autumnal feast begin! 🍁
Chestnut Risotto with Portobello Mushrooms Recipe
Indulge in the ultimate autumnal experience with this Chestnut Risotto featuring sautéed portobello mushrooms—a symphony of rich flavors and velvety textures.
Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, kept warm
- 1 cup roasted and peeled chestnuts, chopped
- 1 cup portobello mushrooms, sliced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Carefully wash the chestnuts, dry with paper towel and place them into a baking sheet.
- Roast and peel the chestnuts. You can buy pre-roasted or do it yourself by making a small slit in each chestnut, roasting them in the oven for 20 minutes, and then peeling.
- Clean portobello mushrooms with a brush and slice them.
- Finely chop the shallots, and mince the garlic.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced portobello mushrooms and sauté until they release moisture and become golden brown. Set aside.
- In the same pan, add another tablespoon of olive oil. Add the chopped shallots and minced garlic, cooking until they are soft and translucent.
- Add the Arborio rice to the pan and stir to coat the rice with oil and flavors. Toast it for a couple of minutes until the edges become translucent.
- Pour in the white wine and stir until the liquid is mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
- When the rice is almost tender, stir in the chopped chestnuts.
- Once the rice is creamy and cooked to al dente, add the butter and Parmesan cheese. Stir until melted and combined.
- Gently fold in the sautéed portobello mushrooms, ensuring they are evenly distributed throughout the risotto.
- Season with salt and pepper to taste.
Notes
Optional Tips:
- For an extra nutty flavor, briefly toast the Arborio rice before adding the wine.
- Consider adding a splash of truffle oil for a luxurious twist.
- Toss in a handful of fresh thyme leaves for an herbaceous touch.
- Optional garnishes like toasted pine nuts or a drizzle of balsamic reduction can add a delightful crunch or a hint of acidity, enhancing the overall dining experience.
Serve this creamy and flavorful chestnut risotto with a sprinkle of extra Parmesan on top and a glass of your favorite white wine.
