Mushroom and Chestnut Risotto in Red Wine

Serves 4 -6
Preparation Time: 10 minutes
Cooking Time: About 30 minutes

This dish can be varied by using an assortment of wild mushrooms.   With the added ingredient of the sweet tasting chestnuts and using red wine, introduces an astonishing depth of flavour which was absolutely fantastic!

 

Also try substituting the rice with pearl barley, this gives a

slightly nutty texture - and it works brilliantly!

 

Ingredients:
 

• 115g / 4 oz butter

• Olive Oil

• 2 large onions, finely chopped

• 3-4 fat garlic cloves, crushe

• 250g / 8 oz risotto rice (I use Arborio) - or use pearl barley

• 2 glasses of Red Wine, or more!

• 1 1/2 ltrs / 2 pints chicken stock (added gradually)

• 345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms

• 180g Chestnuts (frozen, tinned or vacuum packed are fine) chopped

• Parmesan cheese, grated to produce large shavings

• Sea Salt

• Freshly ground black pepper

• Fresh parsley

 

Method
 

1. Melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion and garlic.   Cook gently until softened, do not brown.
    

2. Now add the rice and make sure it is well coated with the oil, butter and juices.
    

3. Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.
    

4. Gradually add the warmed stock and stir continuously.  This process can take up to 30 minutes, the rice needs to be soft with just a little bite.
    

5. About ten minutes before the end of cooking time, add the chopped chestnuts together with the sliced mushrooms.
    

6. Keep stirring to stop the contents sticking to the bottom of the pan and gradually add small amounts of stock until the rice is done.
    

7. Serve immediately and garnish with fresh chopped parsley and Parmesan shavings.