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Creamy Risotto with Chestnuts and Mushrooms
recipe
/
New York
Creamy Risotto with Chestnuts and Mushrooms
Jill Fergus
Jill Fergus
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$1.00
This rich and creamy risotto brings together the earthy flavors of mushrooms, the sweetness of chestnuts, and a touch of buttery Grana Padano cheese. Perfect for a cozy meal, this dish requires a bit of extra effort but is truly rewarding.
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You Need

  • A few Tbs olive oil
  • 320 g/12 oz carnaroli rice
  • 300 g/about 2 cups chestnuts (more if desired)
  • 250g/approx 1/2 lb mushrooms, thinly sliced
  • 1 medium onion, diced
  • 40g/3-4 Tbs unsalted butter, divided
  • 1 liter/1 quart plus vegetable stock
  • 80 g/1/3 cup dry white wine
  • 1 shallot, thinly sliced
  • 3 sprigs of rosemary, one finely chopped
  • 40 g/2-3 oz grated Grana Padano
  • Flaky sea salt
  • Fresh ground pepper

    • How To

    1. Place stock in a sauce pan, bring to simmer, and cover over lowest heat to maintain a gentle simmer without it reducing. Place on a back burner.
    2. Preheat sauté pan over medium heat. With some olive oil and a TBS of butter, gently saute onion. When it sweats, gather it all together just off center in the pan and lower heat. Stir every few minutes for about 45 minutes until onions develop a deep caramel color. Remove from pan and set aside.
    3. Raise heat to medium, add olive oil, sprig of rosemary, and sliced shallot. Sauté sliced mushrooms until edges are nice and brown. Do not overcrowd the pan.
    4. Lower the heat, add about 2 Tbs butter (allow to brown if desired), add chestnuts and chopped rosemary. Toss to coat and heat through. Set aside.
    5. Wipe excess oil from pan with a paper towel. Toast rice, stir, and keep it moving to avoid browning, but ensure it is heated through.
    6. Add wine and when alcohol has cooked off, begin to add stock one ladle at a time. Stir gently with each addition of liquid. Keep risotto at a gentle simmer and always covered by some stock.
    7. When at the halfway mark, stir in the caramelized onions and continue adding stock. When mostly all of stock is absorbed, stir in mushrooms, most of the grated cheese, and a touch of butter. Rice should be al dente.
    8. Plate immediately, top with buttery chestnuts and more grated cheese. Garnish with rosemary and serve.