Chestnut and mushroom risotto
November 15, 2016
Very tasty, and makes four large servings. The recipe can be scaled up for larger numbers. You can also choose to omit the butter addition at the end if you like. While it is tasty, the mix is almost as nice without it!
- Prep: 15 mins
- Cook: 25 mins
1Heat 40ml of the olive oil (about 3 Tbsp) in a heavy-based frying pan and sauté the mushrooms and garlic, stirring occasionally, until cooked to your liking. Season well, and remove to a dish until the risotto is cooked.
2Thaw the cooked chestnuts to room temperature (a microwave on thaw setting is very useful here) and if they are whole, cut into halves or thirds.
3Place the stock and the cooking sherry in a saucepan and keep warm over a low heat while you cook the risotto.
4Heat the remaining 60ml of olive oil (about 4 Tbsp) in a heavy-based deep frying pan and add the rice. Cook for 2 minutes, stirring constantly, until they are partly transparent and well coated in oil.
5Add about 1 cup of the stock mixture and cook over medium heat, stirring constantly, until the liquid has been almost absorbed by the rice (takes about 3 to 5 minutes).
6Following the same process, keep adding the stock in ½ to 1 cup lots and cooking until the liquid absorbs, until you have used all the stock.
7Remove from the heat and stir in the mushroom mix and the 75g of butter (if wanted), stirring carefully to produce a rich, creamy mix.