Mushroom & Chestnut Risotto.
A very nice veggie lunch dish – or even a main course
Prep: 10 mins.
Cooking: 30 mins.
Course: Lunch, Main
Rating: 2: Easy
- 2 large onions.
- 2 cloves garlic
- 3 or 4 pounds mixed mushrooms. Try to use as many wild/shitake/oyster, etc as you can in the mix.
- A big mug of cooked and scooped-out chestnuts
- 2 mugs Arborio (risotto) rice
- 6 mugs veggie stock – have more ready, in case
- Fresh rosemary – just a few sprigs will do. Remove the leaves.
- BIG knob of butter
- Finely grated parmesan;
- 2 big splodges of balsamic vinegar
- Heat the stock in a saucepan, and keep the stock simmering on low until used.
- Chop the onions, mushrooms, garlic, chestnuts, fingers…..
- In a large frying pan (no; bigger than that….. oh just use the biggest saucepan then!) heat 2 tablespoons of olive oil on a fairly high heat. Add the prepared onions, garlic, mushrooms, chestnuts, salt and pepper and sweat them for about five to ten minutes until onions are turning translucent and the mushrooms have started to reduce in volume. Yummmmmy!
- Add rice to the pan and allow to cook through for a few minutes. Turn the heat down.
- Add a ladleful of warm stock to the pan and stir it in. Add the stock one ladleful at a time, always waiting for all the liquid to be absorbed by the rice before adding the next.
- When only a little stock is left to be incorporated, add the rosemary leaves and allow the last to be absorbed. .
- When risotto is almost done (only a slight bite is left to the rice), stir in balsamic vinegar and allow the extra liquid to be absorbed.
- Chuck in the butter and melt down. The risotto is ready when the rice is soft and creamy.
- Stir in parmesan cheese and serve immediately.