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

Directions

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.

Ingredients

100ml light olive oil (or extra virgin if you’re an olive oil freak. I prefer the taste of the mushrooms and chestnuts so I use the light version)

4 cloves garlic, peeled and finely chopped

200g Arborio rice

1 litre vegetable stock (I used Massel gluten-free “chicken” which is actually vegetarian)

4 Tbsp cooking sherry

250g Portobello mushrooms, cleaned and sliced (these are good ‘meaty’ flavoured mushrooms, hence the recommendation of these instead of the usual button mushrooms)

200g frozen cooked and peeled chestnuts

75g butter (optional)

100g freshly grated parmesan cheese

Salt and pepper to taste

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2017-11-17T10:53:43+00:00 0 Comments

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