Ciperines Chestnut Risotto with Herbs and Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ onion (s), peeled and finely diced
- 80 g risotto rice
- 50 ml white wine, drier
- 1 tablespoon sage, finely chopped
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- 300 ml chicken stock, hot
- 100 g chestnuts, cooked, ideally vacuum-sealed, diced
- 80 g sweet cream
- 3 stalks parsley, smooth, finely chopped
- Pecorino, truffle pecorino or normal, coarsely grated
- 100 g mushrooms accordin to season, e.., oyster mushrooms, mushrooms, kin oyster mushrooms, porcini mushrooms or others
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Steam the onion in olive oil over medium heat until translucent. Add the rice and let it turn to glass. Add the white wine and herbs and reduce slightly. Gradually add the hot broth and let it boil down again and again for approx. 20 minutes. Cook the chestnuts for the last 5 - 10 minutes. Refine the risotto with the cream and reduce it a little.
- Just before serving, sprinkle with the parsley and half of the pecorino, sprinkle with freshly ground pepper and top off with a few drops of olive oil if you like.
- Fry the mushrooms in a little oil, season with salt and pepper, spread over the risotto and sprinkle with the rest of the cheese.
- A poem especially with truffled pecorino.
- This amount is enough for 2 people as a side dish to pan-fried food. Lamb fillets, saddle of lamb or game fillets go very well. I last had real wild boar fillet.
- You should expect 100 to 150 g of rice as a single course.
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