One thing I love about a risotto is that, you can dress up or dress it down. You can make it as fancy as the Italian or as simple and as easy as you like! With this recipe, there’s a balance of both. This Chestnut Mushroom Risotto is so easy and so stress-free that you can make it after a long day at the office, best of all, it doesn’t compromise the taste of an authentic mushroom risotto.
Give it a shot tonight. Serve it with a fresh green salad!
Let me know how it went!
- 1 Shallot chopped
- 1 tablespoon olive oil
- 1 teaspoon Butter
- 1/2 Red Onion chopped
- 550 ml Chicken Stock
- 250 ml White Wine
- 250 g Chestnut Mushrooms chopped
- 1/2 Stick of Celery minced
- 3 Garlic Cloves minced
- 1 & 1/2 cup Arborio Risotto Rice
- Pinch Salt
- Pinch Black Pepper
- 25g Parmesan cheese
- Small bunch Parsley
In a large pot or skillet, fry the chestnut mushrooms in 1 tablespoon of butter over low to medium heat until tender.
Add red onion, celery, garlic cloves and continue frying until tender. Then set aside.
Meanwhile, fry shallots in olive oil over low to medium heat until Tender. Add the Arborio Risotto rice and combine well. Add half of the white wine and stir occasionally until absorbed.
Add the chicken stock a quarter at a time until well absorbed. Add the remaining white wine, salt, pepper and the mushroom mix and stir occasionally until rice is cooked.
Sprinkle with Parmesan cheese and serve!
You can use apple juice or non-alcoholic white wine for white wine.
- Serving Size: 4 people