Description
This Mushroom and Chestnut Risotto is a creamy and comforting Italian dish featuring tender Arborio rice cooked slowly on the stovetop with savory mushrooms, sweet chestnuts, and flavorful Parmesan cheese. Perfectly seasoned with thyme, garlic, and a splash of white wine, this risotto makes a delicious vegetarian main or a festive side dish for holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 5 cups vegetable or chicken broth, warmed
- 8 ounces mushrooms (cremini, button, or mixed), sliced
- 1 cup cooked chestnuts, chopped
- 1/2 teaspoon thyme (dried or fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Chopped parsley for garnish (optional)
Instructions
- Sauté Aromatics and Mushrooms: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5–7 minutes until the mushrooms are browned and their moisture has evaporated.
- Toast the Rice: Add the Arborio rice to the pan and stir for 1–2 minutes to coat the grains in oil and lightly toast them, enhancing their nutty flavor.
- Deglaze with Wine: Pour in the white wine, if using, and stir continuously until the liquid is mostly absorbed by the rice, infusing it with subtle acidity and depth.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring constantly. Allow each addition to be mostly absorbed before adding the next to ensure a creamy texture. Continue this process for 20–25 minutes, or until the rice is tender yet still slightly firm to the bite (al dente).
- Incorporate Chestnuts and Seasonings: Stir in the chopped chestnuts, thyme, salt, and black pepper. Cook the mixture for another 2–3 minutes to meld the flavors.
- Finish with Cheese and Butter: Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and the risotto is creamy and cohesive. Adjust the seasoning with extra salt or pepper if needed.
- Serve: Garnish with chopped parsley if desired and serve warm immediately for the best texture and flavor.
Notes
- Use vacuum-packed or roasted chestnuts for convenience and consistent flavor.
- This risotto can be served as a hearty vegetarian main dish or as an elegant side dish, particularly fitting for holiday meals and special occasions.
- Stirring frequently and adding broth gradually are key to achieving the signature creamy texture of risotto.
- For a vegan variation, substitute Parmesan cheese and butter with plant-based alternatives.
