This Chestnut Risotto with Wild Mushrooms brings together two quintessential flavors of autumn — earthy mushrooms and sweet, nutty chestnuts — in a dish that feels both comforting and elegant. The chestnut purée enhances the risotto’s natural creaminess, while roasted chestnut pieces add a satisfying bite and depth of flavor. Paired with sautéed wild mushrooms, the result is a dish that’s rich, aromatic, and layered with texture. Whether served as a luxurious vegetarian main course or a side dish, it captures the cozy essence of the season with every bite.
INGREDIENTS:
1 ½ cups arborio rice
1 cup roasted chestnuts (½ cup puréed, ½ cup chopped)
6 cups vegetable or chicken stock, kept warm
2 tablespoons olive oil
1 small onion, finely diced
2 garlic cloves, minced
10 oz mixed wild mushrooms, sliced
½ cup dry white wine
3 Tbsp unsalted butter
½ cup grated Parmesan cheese
Salt and black pepper
Optional: fresh thyme sprigs
METHOD:
In a large pan, heat olive oil and sauté onion and garlic until soft. Add mushrooms, cook until golden. Set aside half for garnish.
Stir in rice and toast for 2 minutes. Deglaze with wine and stir until absorbed.
Add stock, one ladle at a time, stirring frequently until each addition is absorbed. Continue for 18–20 minutes, until rice is creamy and tender.
Stir in chestnut purée, butter, Parmesan, and season. Fold in chopped chestnuts.
Serve topped with reserved mushrooms, thyme sprigs, and extra Parmesan.
YIELD: 4 servings
