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Stefano Manfredi’s Risotto di Funghi e Castagne

Stefano Manfredi’s Risotto di Funghi e Castagne

(Wild Mushroom and Chestnut Risotto)

Serves 6-8

500g Ferron Carnaroli Rice  rice

50g dried Gigante Porcini , soaked in cold water

50g unsalted butter to start

1 onion, finely chopped

100ml dry white wine

3 lt. chicken stock

100g unsalted butter to finish

150g grated Parmesan cheese

Salt to season

 

In a wide pan heat the 50g of butter, add the onions and lightly fry until transparent – do not allow them to colour.

Add the rice and stir until the grains become transparent – about a minute.

Add the wine and stir until it has completely evaporated.

Add a ladle or two of boiling chicken stock, simmer and stir until the liquid is almost entirely incorporated.

Add soaked porcini mushrooms and keep adding the stock a little at a time till almost cooked, about 20 minutes. 

Remove from heat, season with salt, stir in the remaining butter and Parmesan cheese.

Rest for 3-4 minutes with lid on, before serving with the mushroom and chestnut ragù.

 

Mushroom and Chestnut Ragú

500g assorted fresh mushrooms (a variety to suit like Swiss brown, shiitake, oyster etc), sliced

8 large chestnuts, cooked, peeled and finely sliced

1 large onion, finely chopped

1 leek, washed thoroughly and sliced

4 cloves garlic, minced

A large handful parsley, chopped

Salvagno Organic Extra Virgin Olive Oil

Salt and pepper

 

Place the onion, leek and garlic in a pot with some of the olive oil and fry gently.

Add the mushrooms and stir continuously at high heat until they soften – about 2-3 minutes.

Lower the heat, add the sliced chestnuts and simmer for about 15 minutes, then add the parsley and season with salt and pepper.

Serve with the risotto.

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