Chestnut and Mushroom Risotto

bd

Remember you don't need to use all the stock; stop when the rice is cooked,

Ingredients

  • 200 g Chestnuts
  • 115 g Shitake mushrooms
  • 115 g Chestnut mushrooms
  • 250 g Arborio rice
  • 2 tbsp Olive oil
  • 900 ml Vegetable Stock
  • 300 ml White wine
  • 1 large Onion
  • 2 Bay leaves
  • Parmesan
  • Fresh thyme and parsley

    Instructions

    1

    Heat the oil & fry onion, mushrooms and bay leaf for 3-4 minutes.

    2

    Add the rice and cook for 2 minutes, stirring constantly.

    3

    Add wine and cook gently, stirring, until liquid is absorbed.

    4

    Add half the stock a little at a time, stirring.

    5

    Add the chestnuts.

    6

    Continue adding stock a little at a time, stirring until it has all been absorbed and the risotto is thick and tender.

    7

    Remove bay leaves & stir in fresh herbs.

    8

    Serve sprinkled with parmesan.