My chesnut mushroom risotto
Mushrooms are a must on my shopping list! They are very handy for a quick meal on a lazy day. Mushroom risotto is one of my favorite solutions when you need to cook something fast and easy with just a few ingredients. The main focus of this meal is technique.
- 300g Risotto rice
- 1 liter Chicken stock
- 2 tbsp Butter
- 300g Chestnut mushroom sliced, save about 1/4 cup for garnish
- 1 cup White wine, your choice. Mine is Chardonnay
- 200g Grated Parmesan cheese
- 1 Shallot (small) finely chopped
- 1 Onion (small) finely chopped
- 3 Garlic cloves minced or finely chopped
- 3 tbsp Olive oil
- Salt and pepper to taste
- A little bunch of fresh parsley
- Place a large saucepan over medium heat.
- Add 2 tbsp olive oil, onion, shallot, 2 garlic cloves minced and mushrooms.
- Saute until the mushrooms are tender, and onions have wilted a bit.
- Stir in the risotto rice for about a minute, and ensure all grains are covered in the olive oil.
- Pour in the cup of Chardonnay and lightly stir until the liquid is absorbed.
- Adding enough chicken stock to cover the rice, and slowly stir allowing it to be absorbed.
- Repeat the last step, adding the stock progressively until the rice is tender and creamy.
- Add 2 spoons of butter and Parmigiano, combine well. Season with salt and pepper to taste.
Note: Let it rest for about 10 minutes covered with a cotton towel. It will make it glossy and stunning before serving!
- In a saucepan over medium heat, add 1 tbsp olive oil, 1 garlic clove minced and the rest of the mushrooms. Saute until the mushrooms are lightly golden and remove from the heat.
- Serve and pour on top of the risotto a few of the fried mushrooms, add some sprinkles of parsley finely chopped.
Enjoy it as an appetizer or as a main course with a chill glass of Chardonnay.