Chestnut & Mushroom Risotto

Chestnut & Mushroom Risotto

A Taste of Autumn Comfort

When the air turns crisp and golden leaves blanket the ground, few dishes capture the warmth of the season like a creamy risotto. This recipe brings together two seasonal stars, Italian chestnuts and earthy mushrooms, for a dish that’s hearty, elegant and irresistibly comforting.

Using freshly roasted chestnuts from Chestnut USA adds a natural sweetness and creamy texture that perfectly complements the rich umami of mushrooms.

Serves: 4 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

 

Ingredients

For the Risotto:

  • 1 ½ cups (300 g) Arborio rice

  • 1 cup (150 g) roasted chestnuts, roughly chopped

  • 1 cup (150 g) mixed mushrooms (porcini, cremini, or button), sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 4 cups (1 L) vegetable or chicken broth, kept warm

  • ½ cup (120 ml) dry white wine

  • 3 tbsp olive oil or unsalted butter

  • ½ cup (50 g) freshly grated Parmesan cheese

  • Salt and black pepper, to taste

  • Fresh thyme or parsley, for garnish

Instructions

  1. Prepare the base:
    In a large saucepan, heat olive oil (or butter) over medium heat.
    Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add garlic and cook for another minute.

  2. Sauté the mushrooms:
    Add the mushrooms and cook until golden and tender, about 5–7 minutes. Season lightly with salt and pepper.

  3. Toast the rice:
    Stir in the Arborio rice and cook for 1–2 minutes until the edges of the grains look slightly translucent. This step helps create that perfect creamy risotto texture.

  4. Deglaze with wine:
    Pour in the white wine and stir until it’s mostly absorbed by the rice.

  5. Add the broth gradually:
    Begin adding the warm broth, one ladleful at a time, stirring gently and allowing each addition to absorb before adding the next. Continue for about 20 minutes.

  6. Add chestnuts:
    When the rice is almost cooked (tender but slightly firm in the center), stir in the chopped roasted chestnuts. Let them warm through for 3–4 minutes.

  7. Finish the risotto:
    Remove from heat, stir in Parmesan cheese (and cream if desired), and adjust seasoning. The texture should be creamy, not soupy.

  8. Serve with flair:
    Garnish with fresh thyme or parsley, and drizzle lightly with truffle oil for an extra touch of indulgence.