Creamy Chestnut Mushroom Risotto
Instructions:
1. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes.
2. Add 1 small finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced garlic and cook for 1 minute, just until aromatic.
4. Add 8 ounces of thinly sliced fresh chestnut mushrooms and cook for 8 minutes, until they release their moisture and turn golden brown.
5. Pour in 1 cup of Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
6. Tip: Toasting the rice enhances its nutty flavor and helps it absorb liquid evenly later.
7. Add 1/2 cup of dry white wine and simmer for 3 minutes, stirring until the liquid is mostly absorbed.
8. Begin adding 4 cups of warm homemade vegetable broth, 1/2 cup at a time, stirring continuously after each addition until absorbed before adding the next—this should take about 25 minutes total.
9. Tip: Keep the broth warm in a separate saucepan to maintain a consistent temperature and prevent the rice from cooling.
10. After the last addition of broth, test the rice for doneness; it should be creamy with a slight al dente bite.
11. Remove the pot from the heat and stir in 1/4 cup of grated Parmesan cheese and 2 tablespoons of unsalted butter until melted and incorporated.
12. Season with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper, adjusting if needed.
13. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld beautifully.
14. Garnish with 2 tablespoons of chopped fresh parsley.
On the plate, it’s a velvety embrace—each spoonful rich with the deep, woodsy essence of mushrooms and the subtle sharpness of Parmesan. Try serving it alongside a simple arugula salad for a contrast in textures, or top with a poached egg for a luxuriously runny finish.
Creamy Chestnut Mushroom Risotto from cookie bar-creamery.comIngredients:
1 cup Arborio rice
4 cups warm homemade vegetable broth
8 ounces fresh chestnut mushrooms, thinly sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley