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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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  • Sabato Chicken Stock

    Sabato Chicken Stock

    Made here in our own commercial kitchen from free range chicken bones. Great for risottos, soups and braises. Although delicate in flavor and aroma, it will intensify well if reduced. This product is gluten free.

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    Available in store only

  • Ferron Carnaroli Rice

    Ferron Carnaroli Rice

    Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

    Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

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  • Parmigiano Reggiano ~  Freshly Cracked Wedge

    Parmigiano Reggiano ~ Freshly Cracked Wedge

    Authentic Italian Parmigiano. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a small  or large wedge , or as a whole wheel .

    Please note: Pricing is per kg.

    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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