Mushroom & chestnut creamy risotto
This mushroom and chestnut risotto is a warm and cozy dinner, especially during winter! It's simple, easy, low-fat and gluten-free!
Servings: 2 -3
Ingredients
- 2-3 tablespoons olive oil
- 9 oz (250 grams) white mushrooms, sliced
- 1 small onion, chopped
- 1 garlic clove, whole or minced for stronger flavor
- ½ cup dry white wine
- 1 cup rice, suitable for risotto
- 4 cups vegetable broth or chicken broth if you’re not vegetarian (you may not need it all)
- 7 oz (200 grams) chopped chestnuts (roasted/cooked)
- ½ cup evaporated milk
- Salt and pepper to taste
- 1 cup grated parmesan (Parmigiano Reggiano)
Instructions
- Transfer the broth to a pot, bring to a simmer and reduce the heat to very low to keep the broth hot.
- In the meantime, heat a large pan over high heat, add the mushrooms and the olive oil and sauté until well browned and caramelized, about (6-7 minutes).Reduce heat to medium/high and add the onion and garlic. Stir until the onion is translucent and soft (about 3-5 minutes).Add the rice, salt, and pepper and stir for 1 minute.
- Add the wine and stir until almost evaporated, then add the chestnuts and start adding the broth gradually, about ½ cup at a time, stirring quite often and waiting for each addition to be absorbed before adding the next. If needed, reduce heat to a simmer.When you have used about 3 cups of broth, add the milk and start tasting the risotto to determine when it’s ready. At this point, you may or may not need the extra cup of broth.
- When the risotto is almost but not completely ready, add the parmesan and stir for 1 minute until thick and creamy. Serve immediately.
- Eat!
Notes
If you’re feeling adventurous, try adding some grated nutmeg and a bit of lemon zest just before you take the pan off the heat.
