Chestnut & Mushroom Risotto: A Creamy, Earthy Comfort Dish
This risotto blends the nutty sweetness of chestnuts with the deep, savory flavor of mushrooms for a bowl that’s as cozy as it is elegant. Perfect for chilly nights or festive gatherings, it’s a dish that feels indulgent yet nourishing.
Risotto has long been a beloved dish in Italian kitchens, prized for its creamy texture and versatility. Traditionally made with simple pantry ingredients, it has been elevated over centuries with seasonal produce and local flavors.
Chestnuts, a classic winter staple across Europe, add a subtle sweetness that perfectly complements the earthy richness of mushrooms in this comforting recipe.
Why You’ll Love This Recipe
- Rich & Comforting – Creamy rice with earthy mushrooms and nutty chestnuts makes every bite indulgent.
- Seasonal & Elegant – A perfect autumn or winter dish that feels festive yet homey.
- Naturally Gluten-Free – Great for entertaining guests with dietary needs.
- Customizable – Use different mushrooms, add herbs, or finish with truffle oil for a gourmet twist.
- Meal-Worthy – Hearty enough to serve as a main course, yet refined enough to be a dinner-party star.
Chestnut & Mushroom Risotto
Ingredients
- 1 ½ cups Arborio rice or Carnaroli for extra creaminess
- 1 cup roasted peeled chestnuts, roughly chopped
- Alternative: Vacuum-packed chestnuts for convenience.
- 8 oz 225 g mixed mushrooms (cremini, shiitake, porcini, or button), sliced
- Tip: Dried porcini soaked in hot water add extra depth.
- 1 medium onion finely chopped
- Substitute: 2 shallots for a milder flavor.
- 2 cloves garlic minced
- 3 tablespoons unsalted butter divided
- Alternative: Olive oil for a lighter option.
- ½ cup dry white wine
- Substitute: Extra broth if avoiding alcohol.
- 4 –5 cups chicken or vegetable stock kept warm
- ½ cup grated Parmesan cheese
- Alternative: Pecorino Romano for sharper flavor or nutritional yeast for dairy-free.
- 2 tablespoons olive oil
- Fresh thyme or parsley chopped, for garnish
- Salt & freshly ground black pepper to taste
Instructions
- Prepare the Broth
- Heat stock in a saucepan and keep it at a gentle simmer throughout cooking.
- Tip: Warm broth ensures even cooking and creamier risotto.
- Cook the Mushrooms
- In a large skillet or wide saucepan, heat 1 tablespoon butter and olive oil over medium heat.
- Add mushrooms and sauté for 5–7 minutes, until golden brown and fragrant.
- Season lightly with salt and pepper, then transfer to a plate.
- Sauté the Aromatics
- In the same pan, add another tablespoon butter.
- Stir in onion and cook for 3–4 minutes, until softened and translucent.
- Add garlic and cook for 30 seconds, until aromatic.
- Toast the Rice
- Add Arborio rice to the pan, stirring for 1–2 minutes until grains are glossy and lightly toasted.
- Pour in the wine, stirring until it mostly evaporates.
- Add Broth Gradually
- Ladle in ½–1 cup of warm stock at a time, stirring often.
- Allow rice to absorb liquid before adding more. Continue this process for 18–20 minutes, until rice is al dente and creamy.
- Incorporate Chestnuts & Mushrooms
- Stir in cooked mushrooms and chopped chestnuts.
- Cook for another 2–3 minutes, letting flavors meld together.
- Finish the Risotto
- Remove from heat. Stir in the remaining tablespoon butter and Parmesan cheese.
- Taste and adjust with salt and pepper as needed.
- Serve & Garnish
- Spoon into warm bowls, garnish with fresh thyme or parsley, and serve immediately.
- Cue: Risotto should be creamy and slightly loose, with tender rice and rich, nutty aroma.
Pro Tips & Variations
- Flavor Enhancers – Stir in a splash of truffle oil or drizzle with balsamic reduction for a gourmet finish.
- Cheese Options – Swap Parmesan for Asiago or Gruyère for a nutty depth.
- Vegan-Friendly – Use olive oil instead of butter, vegetable stock, and nutritional yeast or vegan Parmesan.
- Protein Boost – Add shredded roasted chicken, seared scallops, or crispy pancetta for a heartier meal.
- Texture Play – Leave some chestnuts roughly chopped instead of fully mixing in for extra bite.
Storage & Reheating Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of stock or water and warm gently on the stove, stirring until creamy again.
- Avoid freezing, as risotto can lose its texture and become mushy once thawed.
Serving Suggestions
- Pairings: Serve with roasted meats like beef tenderloin, lamb, or chicken. For a vegetarian meal, enjoy with a crisp green salad and garlic bread.
- Wine Match: A glass of Pinot Noir, Chardonnay, or a dry Prosecco pairs beautifully with the earthy flavors.
- Occasions: Perfect for cozy weeknight dinners, elegant dinner parties, or festive holiday gatherings when you want a dish that feels both rustic and refined.
- Toppings: Garnish with shaved Parmesan, fresh herbs, or even sautéed wild mushrooms for an elevated presentation.
Frequently Asked Questions
Can I make risotto ahead of time?
Risotto is best served fresh, but you can par-cook it. Cook until the rice is about 75% done, spread it on a baking sheet to cool, then finish cooking with hot broth just before serving.
Can I freeze risotto?
Not recommended. Freezing alters the creamy texture. It’s better to make it fresh or enjoy leftovers within a few days.
What if I can’t find chestnuts?
Use hazelnuts, walnuts, or even roasted butternut squash for a similar nutty-sweet element.
Do I have to use Arborio rice?
No, but Arborio or Carnaroli are best for creaminess. In a pinch, short-grain rice like sushi rice can work.
