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.