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Risotto di Funghi e Castagne (Wild Mushroom & Chestnut Risotto)

Risotto di Funghi e Castagne (Wild Mushroom & Chestnut Risotto)

Recipe by Stefano Manfredi

Risotto di Funghi e Castagne (Wild Mushroom & Chestnut Risotto) 

Serves 6-8

50g butter, plus 100g to finish
1 onion, finely chopped
500g Ferron carnaroli rice  
100ml dry white wine
3L Sabato chicken stock
50g dried Gigante porcini , soaked in water   
150g Parmigiano Reggiano , grated   
Sea salt

In a wide pan heat the 50g of butter, add the onion 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 & Chestnut Ragú:

1 large onion, finely chopped
1 leek, washed thoroughly and sliced
4 cloves garlic, minced
Extra virgin olive oil (EVO)
500g assorted fresh mushrooms (a variety to suit like Swiss brown, shiitake, oyster etc), sliced
8 large chestnuts, cooked, peeled and finely sliced
Large handful parsley, chopped
Sea salt and freshly ground black 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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