Name: Chestnut Mushroom Risotto
Prep time: 20 min
Cook time: 25 min
Ingredients: 280 g rice; 1 l vegetable broth; 250 g chestnut mushrooms (brushed and diced (you can also swap Chestnut Mushrooms for Portobello or Oyster Mushrooms)); 150 g smoked cheese; 1 garlic clove (minced); 1 onion (chopped); 100 ml dry white wine; 30 g Parmigiano Reggiano or Grana Padano cheese (grated); 20 g butter; Black pepper (to taste); 3 tablespoon extra virgin olive oil

Chestnut Mushroom Risotto

Print Recipe

Prep Time 20

Cook Time 25

Servings: 4 servings

Ingredients Method Notes

Ingredients

280 g rice
1 l vegetable broth
250 g chestnut mushrooms brushed and diced (you can also swap Chestnut Mushrooms for Portobello or Oyster Mushrooms)
150 g smoked cheese
1 garlic clove minced
1 onion chopped
100 ml dry white wine
30 g Parmigiano Reggiano or Grana Padano cheese grated
20 g butter
Black pepper to taste
3 tablespoon extra virgin olive oil

Method

Heat extra virgin olive oil in a pan over medium heat.
Add chopped onion and cook until lightly golden brown.
Add minced garlic clove and chestnut mushrooms. Cook for 2 minutes, stirring frequently.
Stir in the rice and toast it for a minute.
Blend with wine.
When the wine evaporates, continue cooking by gradually adding a ladle of broth.
Cook until the rice is al dente.
Remove from the heat and stir in butter and grated cheese. Remember to stir vigorously for at least 20 seconds.
Season with pepper.
Top with diced smoked cheese and serve.
Enjoy.

Notes

Additional tips

Use starchy rice such as Vialone Nanao, Arborio, or Carnaroli.
The vegetable broth needs to be warm when added to the risotto, so you can let it simmer while cooking.
Use smoked cheese like Smoked Gruyère, Smoked Gouda, Provolone or Scamorza.