This hearty risotto is perfect for autumn! The natural sweetness of the chestnuts goes well with the earthy mushroom flavor. If you have access to good, fresh mushrooms you can certainly use those instead of dried. We chose the latter as it's easier to find high quality dried mushrooms.
Watch the Pasta Grammar video where we make this recipe here:
Serves 2.
For this recipe, you will need:
1 large onion
1 large carrot
2 celery stalks
1 ripe tomato
1 1/2 cup (about 25g) dried mushrooms (porcini are preferred, but any you like will do)
Salt
1 1/2 cup (about 25g) dried mushrooms
3 tbsp. unsalted butter
1 cup (180g) risotto rice (carnaroli, arborio, or vialone nano)
1/4 cup (60ml) white wine
8-10 pre-cooked chestnuts, chopped
1/3 cup (30g) grated Parmigiano-Reggiano cheese
Begin by making a vegetable broth. Cut the onion into quarters; set one quarter aside for later and place the rest into a medium pot. Cut the rest of the vegetable into quarters and add these into the pot as well. Fill with water and bring to a simmer. Let the broth cook for at least 30 minutes.
As it nears completion, salt the broth to taste. This is where nearly all of the seasoning for the risotto comes from, so make sure it's tasty!
While the broth cooks, place the mushrooms in a small container or cup and fill with enough water to cover. Let the mushrooms soak for 30 minutes. Meanwhile, mince the remaining onion.
After 30 minutes, drain the mushrooms but don't throw away the water! Filter it through a fine mesh strainer directly into the broth. Extra flavor! Chop the drained mushrooms.
Melt 2 tbsp. of butter in a medium saucepan over medium/low heat. Add the onion and sauté until tender and slightly transparent. Add the chopped mushroom into the pot.
While the mushrooms cook with the onion, pour the rice into a small skillet and toast it over medium heat for 1-2 minutes. Swirl the pan around to keep the rice moving so it doesn't burn. Pour the toasted rice into the onions and mushrooms and stir together.
Add the white wine and bring to a simmer. After a couple of minutes, when the smell of alcohol has dissipated, ladle some of the vegetable broth into the risotto. Add just enough to keep the rice submerged and simmering, but not so much that you end up with a soup.
The rice should now cook until it is al dente to your taste (check the package of your specific rice for estimated cooking time). As the risotto cooks, stir it frequently and continue to add broth as needed in order to maintain the right amount of liquid in the pot for the rice to cook.
When the risotto is about halfway cooked, stir in the chopped chestnuts. A minute away from being done, stop adding broth so the risotto can thicken a little bit. When the rice is al dente, turn off the heat and stir in 1 tbsp. of butter and the grated Parmigiano. Cover the pot and let the risotto rest for 2-3 minutes before serving.
Buon appetito!