Chestnut risotto with herbs and mushrooms
Chestnut risotto with herbs and mushrooms
Serves 4
PREPARATION: about 45 mins
Ingredients
– 2 tbsp olive oil
– 1 onion
– 200 g risotto rice
– 1 dl white wine
– 1 herb bouquet, e.g. sage, rosemary and thyme, chopped
– 8 dl to 1 l hot vegetable stock
– 200 g cooked chestnuts from the jar or 200 g frozen chestnuts
– 1 dl cream
– Finely chopped flat-leaf parsley
– Sbrinz AOP, grated
– Freshly ground pepper
– Olive oil, drizzled to taste–
– Mushrooms
– 2 tbsp olive oil
– 300 g mushrooms, depending on the season
– Sea salt
– Freshly ground pepper
Preparation
1. Peel onion and chop finely, sweat in moderately warm olive oil, add rice and cook until glassy. Add white wine and herbs, and let thicken while gradually adding vegetable stock. Cooking time is about 20 mins. The rice should still be firm. Add the cooked chestnuts to the rice 5 mins before the end (10 mins for frozen chestnuts). The chestnuts should readily fall apart. Refine risotto with cream and let thicken a bit more. Sprinkle with parsley and Sbrinz just before serving. Sprinkle with freshly ground pepper, rounded off by a few drops of olive oil according to taste.
2. Rub 2 mushrooms with a dry cloth, halve, quarter or cut into strips depending on size, sauté in olive oil, season to taste with salt and pepper, sprinkle over risotto, and serve sprinkled with a bit of cheese according to taste.
