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Winter Truffle Risotto with Roasted Chestnuts and Wild Mushrooms
Winter Truffle Risotto with Roasted Chestnuts and Wild Mushrooms

Winter Truffle Risotto with Roasted Chestnuts and Wild Mushrooms
A luxurious and earthy risotto featuring seasonal truffles, roasted chestnuts, and wild mushrooms.
Winter Truffle Risotto with Roasted Chestnuts and Wild Mushrooms
Ingredients:
1
Servings
  • 100
    g
     arborio rice
  • 150
    g
     wild mushroom
  • 50
    g
     chestnut
  • 10
    g
     truffle
  • 30
    g
     parmesan cheese
  • 500
    ml
     vegetable stock
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Winter Truffle Risotto with Roasted Chestnuts and Wild Mushrooms
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add finely chopped shallot and garlic, sauté for about 3 minutes until translucent.
  3. Add arborio rice, stir to coat with oil, and cook for another minute.
  4. Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.
  5. Continue this process for about 20 minutes until the rice is creamy and al dente.
  6. In a separate pan, sauté wild mushrooms in a little olive oil until golden brown.
  7. Add roasted chestnuts to the mushrooms and cook for another minute.
  8. Stir the mushroom and chestnut mixture into the risotto.
  9. Grate parmesan cheese over the risotto and stir until melted and creamy.
  10. Finish with freshly shaved truffle on top before serving.
Nutrition Per Serving 891 g Per 100g
Energy 826 kcal 93 kcal
Protein 27.6 g 3.1 g
Fibre 7.5 g 0.8 g
Salt 4 g 0.4 g
Sugar 11.5 g 1.3 g
Carbohydrates 122.6 g 13.8 g
Fat 26.6 g 3.0 g
  • 100
    g
     arborio rice
  • 150
    g
     wild mushroom
  • 50
    g
     chestnut
  • 10
    g
     truffle
  • 30
    g
     parmesan cheese
  • 500
    ml
     vegetable stock
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add finely chopped shallot and garlic, sauté for about 3 minutes until translucent.

Add arborio rice, stir to coat with oil, and cook for another minute.

Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.

Continue this process for about 20 minutes until the rice is creamy and al dente.

In a separate pan, sauté wild mushrooms in a little olive oil until golden brown.

Add roasted chestnuts to the mushrooms and cook for another minute.

Stir the mushroom and chestnut mixture into the risotto.

Grate parmesan cheese over the risotto and stir until melted and creamy.

Finish with freshly shaved truffle on top before serving.

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