Risotto with Mushrooms and Chestnuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g rice (risotto rice)
- 200 g porcini mushrooms, fresh or
- 20 g porcini mushrooms, dried
- 300 g chestnuts (sweet chestnuts - chestnuts), possibly pre-cooked
- possibly salt water
- 1 tablespoon butter
- Salt and pepper, black
- 1 onion (s)
- 0.5 ½ glass red wine
- 1 ½ liter broth or hot water
- 50 g bacon (pancetta) or smoked bellies or bacon
- 1 bay leaf
- 1 handful parmesan, freshly grated
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Soak the dried porcini mushrooms in a little water. Either cut the chestnuts in a cross shape or cut into quarters and cook in salted water for about 20 minutes until soft. Peel and chop up a bit. Cut fresh porcini mushrooms into thin slices. Finely chop the onion.
- Cut the bacon into small cubes and fry in 1 tablespoon butter. Remove the bacon and fry the onions, mushrooms and chestnuts in the fat until the onions are translucent. Add the rice and fry for a few minutes, stirring constantly.
- Pour red wine (and the soaking water from the mushrooms) on top. Season with bay leaves, salt and pepper and add the bacon again. From time to time add a little broth so that it has a mushy consistency and cook the whole thing `al dente` depending on the type of rice. Remove from heat, stir in the parmesan and butter and serve immediately.
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