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Recipe - Chestnut Mushroom Risotto

Updated: Oct 19, 2024




Fall feels like risotto weather and today on National Mushroom Day, we are excited to share this wonderful recipe for Chestnut Mushroom Risotto! Chestnut mushrooms have a delightful rich nutty flavor that pairs so well with the buttery creamyness of this risotto.


Yeild: 4-6 servings


INGREDIENTS

  • 1/2 lb. Chestnut Mushrooms

  • 4 Tbsp. Butter (can substitute olive oil for a vegan version)

  • 1 Tbsp. Olive Oil

  • 1 large shallot, diced

  • 2 cloves of garlic, minced

  • 1 Tbsp lemon juice

  • 2 tsp fresh thyme

  • ½ cup white wine

  • 1 cup Arborio rice

  • 4 cups chicken or veggie stock

  • 1/4 c. grated parmesam cheese (optional)

  • Salt

  • Pepper

  • Fresh herbs for garnish (optional - parsley, basil, rosemary or thyme add a delicious fresh note)


DIRECTIONS

  1. Heat stock in a saucepan and keep warm over low heat.

  2. Reserve about 2 oz. of the smaller chestnut mushrooms to be cooked as a garnish. Slice the remaining mushrooms into 1/4" thick slices. Cut the stems crosswise into little 1/4" thick rounds, then slice the cap across the top into slices to get that classic mushroom shape.

  3. In a large skillet on medium heat, sauté the mushrooms, shallot and garlic in 2 Tbsp. butter until onions and mushrooms begin to carmelize, about 10-15 minutes.

  4. Add lemon juice, thyme and white wine, and reduce for 5 minutes. Add Arborio rice to the pan and cook while stirring regularly for about 1 minute.

  5. Stirring constantly, add the stock ½ cup at a time, letting the liquid becomes absorbed by the rice between additions. Continue stirring and adding the stock until the rice is cooked and the stocked has been absorbed.

  6. While the risotto is cooking, roast the whole chestnut mushrooms that were set aside for garnish in a separate pan with oil over medium heat until they are nicely roasted with carmelized bits (about 15 minutes). Season with salt and pepper to taste.

  7. Gently mix in the remaining 2 tablespoons of butter and parmesan.

  8. Serve warm and top with extra parmesan, herbs, and the pan roasted mushrooms.

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