Chestnut and mushroom risotto

By Pauline Hubner

December 31, 2016


200g whole chestnuts (vacuum-packed)

115g shitake mushrooms

115g chestnut mushrooms

225g arborio rice

salt and freshly ground black pepper

2 tablespoons of olive oil

900ml vegetable stock

300ml white wine

1 large onion

2 bay leaves

freshly shaven Parmesan flakes

fresh thyme and parsley


1Add oil to the frying pan and gently fry the onion, the shitake and chestnut mushrooms and the bay leaves for 3 to 4 minutes or until soft.

2Add the rice and cook for another 2 minutes, stirring constantly.

3Pour the wine over the rice and cook gently, stirring continuously, until the liquid has been absorbed.

4Continue by adding the stock, a ladle at a time, until half of it has been used and the rice becomes creamy. Now add the chestnuts.

5Continue to add the rest of the stock until it has all been absorbed and the risotto is thick and tender. It should take about 25 minutes in all. To serve, pick out the bay leaves and stir in the fresh herbs. Pile into warm serving bowls and finish with Parmesan flakes.


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